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The Best Snickerdoodle Zucchini Bread with Coconut Oil

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Best Every Snickerdoodle Bread Recipe

This snickerdoodle zucchini bread with coconut oil is the BEST use for extra zucchini ever! The Cinnamon and Sugar topping make it an extra special treat.

sliced snickerdoodle zucchini bread on a cutting board

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So Many Zucchini Bread Recipes!

three slices of snickerdoodle zucchini bread on a cake stand

At this point in the season aren’t you ready to move on from zucchini noodles and veggie sautés? Doesn’t it seem like time to turn this prolific veggie into something sweet and delicious?

I looked through my recipe collection but wasn’t able to find a zucchini bread recipe that made me say “wow”. So, I turned to Pinterest and performed a quick search.

  Oh my gosh. I am astounded by the variety of zucchini bread recipes out there.  Seriously, whatever you are craving, someone has come up with it.

Snickerdoodle…in a Zucchini Bread?

slices of snickerdoodle zucchini bread on a white plate

The moment I saw this Snickerdoodle Zucchini Bread recipe, I knew I’d found the one.

I love snickerdoodles and anything with a sugary crust.  Checking both boxes, this Snickerdoodle Zucchini Bread is an absolute winner in my book.  The fact that it makes two loaves is also awesome, so I had plenty to share.

What is Snickerdoodle?

A Snickerdoodle is a type of sugar cookie that is rolled in cinnamon and sugar. Some sources claim that the name is German in origin while other’s claim that it’s a nonsensical word stemming from a New England tradition of giving cookies unique names.

Since the origin of this popular cookie, snickerdoodle flavoring has shown up in all types of other products – lattes, cakes, donuts, ice cream and, of course, this zucchini bread!

Zucchini Bread with Coconut Oil

loaf of zucchini bread on a cutting board

While I’m certain that this recipe is absolutely perfect the way it was written, whenever possible I like to substitute coconut oil for vegetable oil when I cook. 

Not only does this get a little bit of healthy fat into your food, but because it’s naturally sweet, you can reduce the amount of added sugar.  

I swapped out the vegetable oil for a cup of coconut oil and reduced the granulated sugar in the bread by ½ cup. 

The result: an amazing, moist Snickerdoodle Zucchini Bread with a crumbly cinnamon sugar crust. (Also, check out my variation for a snickerdoodle zucchini bread with cream of tartar – it’s absolutely heavenly!)

And, while this bread is SO good right out of the oven, it’s even better the next day! I’m not sure what exactly is taking place, but the flavors and texture improve overnight!

What You’ll Need to Make Snickerdoodle Zucchini Bread

sliced snickerdoodle zucchini bread on a cutting board

Bread

  • 1 cup coconut oil (melted)
  • 3 eggs
  • 1 ¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups grated zucchini (wet – do not dry it out first)

Topping

  • ½ cup granulated sugar
  • 1 teaspoon cinnamon

Snickerdoodle Zucchini Bread with Cream of Tartar

I had a reader ask how she could incorporate cream of tartar into this recipe, to give it that true “snickerdoodle taste”. I was intrigued so I started experimenting and my family likes this version even more than the original!

  • In the Bread, substitute 1/2 tsp of cream of tartar for the 1/2 tsp of baking powder.
  • Add 1/4 tsp of cream of tartar to the sugar-cinnamon mixture

The bread will be a bit lighter/more cake-like, but this gives the bread more of a true snickerdoodle taste and your house will absolutely smell like you are baking snickerdoodle cookies!

Close up of an unsliced loaf of snickerdoodle bread

How to Make Snickerdoodle Zucchini Bread with Coconut Oil

close up of a kitchen aid beatercovered in better
  1. Preheat oven to 350 degrees.
  2. Coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.
  3. In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
  4. In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until well combined
  5. Pour the dry mixture into the wet mixture and mix until well combined. The batter will be thick. Add the zucchini and mix again until your veggies are fully incorporated.
  6. In a separate small bowl, combine the cinnamon and sugar to create the topping mixture.
  7. Fill half of each loaf pan with batter and sprinkle ¼ of the topping mixture over each pan.
  8. Divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over each.
  9. Bake for about 45-50 minutes, or until a knife inserted into the middle comes out clean.
  10. Allow the bread to cool a bit before slicing.

What Can I Substitute for Coconut Oil?

If you do not have coconut oil on hand, you can substitute one cup of coconut oil for one cup on canola oil. If you do this, you may want to increase the sugar to 1 3/4 cup as canola oil does not lend the sweetness that coconut oil does to recipes.

Super Cute Melamine {Non-Breakable!} Dessert Plates

I love love having cute dessert plates on-hand that I can hand out to everyone, including kids. Melamine (non-glass) plates have so many cute designs and, at first glance, most look like traditional glass plates.

Here are some of my favorite’s melamine plates this season! These are a fun, cute way to serve Snickerdoodle Zucchini Bread and all of your other yummy treats!

Other Easy Dessert Recipes You Will Love!

  • Amazing 2-Ingredient Lemon Bars
  • Super Easy 5-Ingredient Lemon Poppy Seed Bread
  • The Easiest Ever Banana Bread – Starts with a Cake Mix
  • Crazy Good Cookies – 4-Ingredient Almond Joy
  • Yummy and Pretty – Cherry Almond Sugar Cookies
  • Coconut Kiss Macaroon Cookies

Make a Loaf of Snickerdoodle Zucchini Bread with Coconut Oil Tonight!

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sliced snickerdoodle zucchini bread on a cutting board

The Best Snickerdoodle Zucchini Bread with Coconut Oil

★★★★★ 5 from 6 reviews
  • Author: Snug and Cozy Life
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 2 Loaves 1x
  • Category: Sweet Bread
  • Method: Baking
  • Cuisine: American
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Description

Snickerdoodle Zucchini Bread – Made with coconut oil and a crumbly cinnamon topping!  Makes two loaves.


Scale

Ingredients

Bread

  • 1 cup coconut oil (melted)
  • 3 eggs
  • 1 ¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups grated zucchini (wet – no need to dry it out)

Topping

  • ½ cup granulated sugar
  • 1 teaspoon cinnamon

Variation with Cream of Tartar

  • In the Bread, substitute 1/2 tsp of cream of tartar for the 1/2 tsp of baking powder
  • Add 1/4 tsp of cream of tartar to the sugar-cinnamon mixture
  • The bread will be a bit lighter/more cake-like, but this gives the bread more of a true snickerdoodle taste and your house will absolutely smell like you are baking snickerdoodle cookies!

Instructions

  1. Preheat oven to 350 degrees.
  2. Coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.
  3. In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
  4. In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until well combined
  5. Pour the dry mixture into the wet mixture and mix until well combined. Batter will be thick. Add the zucchini and mix again until your veggies are fully incorporated.
  6. In a separate small bowl, combine the cinnamon and sugar to create the topping mixture.
  7. Fill half of each loaf pan with batter and sprinkle ¼ of the topping mixture over each pan.
  8. Divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over each.
  9. Bake for about 45-50 minutes, or until a knife inserted into the middle comes out clean.
  10. Allow the bread to cool a bit before slicing.

Keywords: snickerdoodle zucchini bread, 2 loaves, coconut oil, healthy, quick bread, dessert, brunch

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Reader Interactions

Comments

  1. Deborah says

    at

    Can you make this ahead of time and freeze it?

    Reply
    • Admin says

      at

      Yes! I even made it in mini bread pans, wrapped them well in foil, and frozen. That way, you can defrost the bread in smaller servings.

      Reply
      • Toni says

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        How many mini loaves does this make and how long do you bake the mini loaves?

        Reply
        • Admin says

          at

          Hi – I have never made these as mini loaves but my guess would be that it would make around 6-ish (depending on the size of your pans). I’d set your kitchen timer for around 20-22 minutes and begin checking the loaves for doneness at that time. Again, this is just my best guess from experience with similar recipes, not actual experience with this particular one. I hope that helps!

          Reply
  2. Dana says

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    What can I use in place of coconut oil?

    Reply
    • Admin says

      at

      If you do not have coconut oil on hand, you can substitute one cup of coconut oil for one cup on canola oil. If you do this, you may want to increase the sugar to 1 3/4 cup as canola oil does not lend the sweetness that coconut oil does to recipes.

      Reply
  3. Diane Smith says

    at

    What I use in place of coconut oil?

    Reply
    • Admin says

      at

      You can substitute one cup of canola oil for one cup of coconut oil in this recipe. You may want to consider increasing the sugar to 1 3/4 cup if you do to add back some of the sweetness you’ll be missing by cutting out the coconut oil.

      Reply
    • Mary Kay Collins says

      at

      When you say coconut oil β€œin its liquid form”, do you mean fractionated coconut oil, or to melt the coconut oil before adding?

      Reply
      • Admin says

        at

        Mary Kay, I meant melted, I will go back and clarify in my post. Thank you for pointing that out!

        Reply
  4. Melanie says

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    Do you dry your zucchini first or add it with all the moisture?

    Reply
    • Admin says

      at

      Hi Melanie, add the zucchini will all of the moisture – I do not dry it first for this recipe.

      Reply
  5. Samantha says

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    This recipe was so good! I was glad I didn’t need to remove the moisture from the zucchini, so easy! I made muffins, approx 18 of them.

    ★★★★★

    Reply
  6. Kayla says

    at

    Would I be able to use coconut sugar or stevia? I was going to make this for my in laws but I didn’t want it to be bitter. Any thoughts?? Great recipe btw it was very easy and very tasty!!!!

    ★★★★★

    Reply
    • Admin says

      at

      I use coconut sugar often, and it does work in this recipe. I don’t personally use stevia so I’m not certain how that would effect the flavor.

      Reply
  7. Liebe says

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    Do you use refined or unrefined coconut oil?

    Reply
    • Admin says

      at

      I have used them interchangeably. In total transparency, I never notice which I’m ordering or picking up, so I just use whichever I have on-hand at the time.

      Reply
  8. Sandy says

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    Can I use coconut flour or almond flour to decrease the carbs?

    Reply
    • Admin says

      at

      Hi Sandy, in all transparency, I very rarely cook with coconut or almond flour, so I’m not sure how to incorporate them into a recipe. Maybe another reader has the answer?

      Reply
  9. Lisa says

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    I haven’t ever cooked or used coconut oil. Does the coconut oil give the bread a coconut flavor?

    Reply
    • Admin says

      at

      Lisa, I like to cook with coconut oil as a healthy alternative – it does not make the bread taste like coconut. If you prefer, you can swap the cup of coconut oil out for a cup of vegetable/canola oil. If you do so, you may want to increase the sugar to 1 3/4 cup, just to replace some of the natural sweetness in the coconut oil.

      Reply
  10. Jenny says

    at

    I am looking for a good Zucchini Snickerdoodle bread recipe to try (which by the way, your recipe is all over!) and I am surprised that almost every recipe I look at is missing what I would call a main ingredient in Snickerdoodles, cream of tartar! I just think it has a very distinct flavor and that is what makes it a snickerdoodle. So, my question is how much cream of tartar could I add to your recipe without destroying it! Lol

    Reply
    • Admin says

      at

      Hi Jenny, Thank you for the note – I’m glad you found my recipe!

      Your question intrigued me, as I also LOVE Snickerdoodle cookies, so I’m doing a little research and going to try to play with the recipe this afternoon. I found that you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder but, since the recipe only calls for 1/2 tsp of baking powder, I’m not sure that will give you the flavor you’re after. Let me see what I can figure out and get back to you!

      Reply
      • Admin says

        at

        Hi – I attempted the recipe last night using cream of tartar and wish I could send you a loaf to taste test! First, I substituted the 1/2 tsp of cream of tartor for 1/2 tsp of baking powder, since I already had baking soda in the mix. This made the texture a bit more “cake-like” and not as dense as the original recipe, which I expected to some extent. I also mixed 1/4 tsp of cream of tartar into the cinnamon-sugar mixture. Not only did my house smell like I was cooking snickerdoodle cookies, but we could absolutely taste the cream of tartar! I may experiment again by decreasing the cream of tartar of 1/4 tsp in the mixture because I am a fan of a denser bread, but wanted to get back to you with my initial results. If you do make it, please let me know how it goes!

        Reply
        • Sabra says

          at

          Hi, do you mean you substituted 1/2 tsp of cream of tartar for 1/2 tsp of baking powder? I am confused!

          Reply
          • Admin says

            at

            Omg, yes! I wrote that out too quickly and have corrected it! Replace the 1/2 tsp of baking powder with 1/2 tsp of cream of tartar. πŸ™‚

  11. Donna says

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    Can you cut recipe in half?

    Reply
    • Admin says

      at

      Hi Donna, I’ve never cut the recipe in half before, but I imagine that it would be fine. The recipe is fairly forgiving – I know I’ve used more or less zucchini based upon what I had on hand and it always turns out well, so I think you’d be fine to try it!

      Reply
  12. Laura McCormick says

    at

    I’m baking this now and just about done. Looks delicious and
    Will let you know how it is as giving my boyfriend one loaf to take to his
    Card game and other to my nieces birthday tomorrow

    Reply
  13. Kara Pitcher says

    at

    I made this zucchini bread today and it was fantastic! I used vegetable oil instead of coconut oil. I increased the sugar to 1 3/4 cups to make up for not having the coconut oil and it worked like a charm. πŸ™‚
    Thank you for this recipe, I will definitely be making more of it!

    ★★★★★

    Reply
  14. Rosemary says

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    Just made this and it was AMAZING!! I love that it makes 2 loaves 😻😻

    ★★★★★

    Reply
  15. Sarah says

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    I have made this recipe at least 5 times now. It has become an absolute family favorite! Thank you for this πŸ’œπŸ’œπŸ’œπŸ’œ

    ★★★★★

    Reply
    • Admin says

      at

      Thank you so much, I”m really glad you love the recipe!

      Reply
  16. Alexis Owens says

    at

    This was so good. I don’t like to use too much oil. I subbed it out with chunky Apple jam I made and canned. I also used stevia and sugar. I did use the snickerdoodle ingredients. Everyone loved it!

    ★★★★★

    Reply

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