Snickerdoodle Zucchini Bread on Gray Platter

Snickerdoodle Zucchini Bread with Coconut Oil

  • Author: Mealtime Medley
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 2 Loaves 1x
  • Category: Sweet Bread
  • Method: Baking
  • Cuisine: American


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




  • 1 cup coconut oil
  • 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


  • ½ cup granulated sugar
  • 1 teaspoon cinnamon


  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.