Snickerdoodle Zucchini Bread Recipe: The Best Way to Use Extra Zucchini!
This Snickerdoodle Zucchini Bread is a delicious twist on traditional zucchini bread, combining the warm flavors of cinnamon and sugar with moist, tender zucchini goodness. Made healthier with coconut oil and featuring a sugary snickerdoodle topping, this recipe produces two loaves—perfect for sharing or freezing. It’s an easy-to-make treat that works as a snack, dessert, or even breakfast!
Ingredients
- 1 cup melted coconut oil or substitute with canola oil
- 3 eggs
- 1 ¼ cups granulated white sugar or try coconut sugar for a healthier option
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour experiment with gluten-free or almond flour if needed!
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar optional but recommended for that true snickerdoodle taste
- 1 teaspoon salt
- 2 cups grated fresh zucchini no need to dry it out!
- For the topping:
- ½ cup granulated white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cream of tartar again, optional
Instructions
- Preheat and Prep: Start by preheating your oven to 350°F. Grease two loaf pans generously with cooking spray.
- Mix Wet Ingredients: In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
- Bring It All Together: Gradually add the dry mixture to the wet ingredients, mixing until fully combined. Then fold in the grated zucchini. Don’t worry if the batter seems thick—that’s exactly what you want!
- Add the Magic Touch: For the topping, mix the sugar, cinnamon, and cream of tartar in a small bowl. Sprinkle half over the batter-filled loaf pans before adding the rest of the batter. Finish by sprinkling the remaining topping evenly across the tops.
- Bake and Cool: Pop the pans in the oven and bake for 45-50 minutes, or until a knife inserted comes out clean. Let the loaves cool completely on a wire rack before slicing.
Notes
- Using cream of tartar gives the bread a lighter, more cake-like texture and enhances the snickerdoodle flavor.
- If you don’t have cream of tartar, substitute it with baking powder in the batter, but omit it from the topping if unavailable.
- Coconut oil adds natural sweetness; if substituting with vegetable or canola oil, consider increasing the sugar by ¼ cup.
- The bread tastes even better the next day as the flavors meld together.