Just when you thought you’d tried every possible zucchini bread out there, along comes The Best Snickerdoodle Zucchini Bread—and let me tell you, it’s absolutely magical! Imagine a moist, cinnamon-kissed loaf with a crave-worthy sugar crust reminiscent of your favorite snickerdoodle cookie. It’s my go-to treat every summer and the way it fills the house with warm, nostalgic aromas is pure happiness.
Why You’ll Love This Recipe
- That Signature Snickerdoodle Crust: Each slice comes with a sweet, crackly cinnamon-sugar top, just like your favorite snickerdoodle cookie.
- Incredibly Moist Texture: Thanks to fresh, undrained zucchini and coconut oil, every bite is tender and melt-in-your-mouth.
- No Fussy Steps: This recipe doesn’t require squeezing zucchini or fancy equipment—just mix, layer, and bake!
- Year-Round Crowd-Pleaser: Whether it’s peak zucchini season or the holidays, The Best Snickerdoodle Zucchini Bread vanishes fast at every occasion.
Ingredients You’ll Need
Don’t you just love a loaf that comes together with a handful of kitchen staples? Each ingredient in The Best Snickerdoodle Zucchini Bread brings something special, creating that dreamy softness and signature cinnamon-sugar flair that keeps everyone reaching for “just one more slice.”
- Coconut oil (melted): This brings earthy richness and keeps the bread extra moist—plus, it makes the loaf slightly healthier than traditional butter.
- Eggs: They add structure and bind all the yummy flavors together. Room temperature eggs work best for smooth mixing.
- Granulated white sugar: Essential for sweetness and that perfect snickerdoodle crust.
- Vanilla extract: Rounds out the flavors with warmth and bakery aroma.
- All-purpose flour: Gives the bread its light, sliceable crumb.
- Cinnamon: The key snickerdoodle spice! It infuses the bread and topping with cozy, familiar flavor.
- Baking soda: Helps the loaf rise beautifully in the oven.
- Cream of tartar: A classic for that tangy snickerdoodle vibe. If you don’t have it, a little baking powder does the trick.
- Salt: Just a pinch brings every other flavor to life.
- Zucchini (grated, undrained): Don’t dry it—use it as is for supremely moist bread and gorgeous green flecks.
- For the topping (sugar, cinnamon, & cream of tartar): This magical mix adds a snappy, sparkly finish that’s so satisfying to crack through.
Variations
One of my favorite things about The Best Snickerdoodle Zucchini Bread is how forgiving and flexible it is! If you feel inspired, you can tweak the recipe to match your mood, swap ingredients for dietary needs, or add your own creative twists—it will still be delicious every time.
- Go Gluten-Free: Use a quality cup-for-cup gluten-free flour blend to create a tender crumb that everyone can enjoy.
- Add a Touch of Nuts: Mix in chopped walnuts or pecans for crunch and nutty flavor.
- Chocolate Chip Fun: Stir in a handful of mini chocolate chips for a kid-friendly, dessert-worthy loaf.
- Swap the Oil: Prefer butter or a neutral oil instead of coconut oil? Go for it—your loaf will still turn out moist and tasty.
- Cream Cheese Swirl: Add dollops of sweetened cream cheese to the batter for a cheesecake-inspired surprise in each slice.
How to Make The Best Snickerdoodle Zucchini Bread
Step 1: Prep Your Oven and Pans
Begin by heating your oven to 350°F—this ensures even rise and a perfectly baked loaf. Generously coat two 4 ½“ x 8 ½“ loaf pans with your favorite nonstick spray or line them with parchment to guarantee easy release (trust me, that gorgeous cinnamon crust loves to stick!).
Step 2: Mix Wet and Dry Ingredients Separately
In a large mixing bowl, beat together the melted coconut oil, eggs, sugar, and vanilla until the mixture is glossy and smooth. In a separate bowl, thoroughly whisk the flour, cinnamon, baking soda, cream of tartar, and salt—combining the dry ingredients first helps distribute the leaveners evenly and prevents clumps of spice.
Step 3: Combine and Add Zucchini
Now, gently add the dry ingredients to the wet mixture. Don’t worry—the batter will be thick at first! Next, fold in the grated (undrained) zucchini. The moisture from the zucchini will loosen up the batter as you mix, and its little green flecks look irresistibly pretty throughout the bread.
Step 4: Prepare the Topping
Stir together the topping—sugar, cinnamon, and cream of tartar—in a small bowl. This sweet-and-tangy sprinkle is what makes The Best Snickerdoodle Zucchini Bread so special. Don’t skip it!
Step 5: Layer and Bake
Spoon half the batter into each pan, then lavish each with 2 tablespoons of the cinnamon-sugar topping. Follow with the rest of the batter, spreading it gently, and shower the tops with the remaining topping mixture. Bake for 45–50 minutes until a knife or tester inserted in the center comes out clean. Allow the loaves to cool completely on a wire rack—the aroma as they bake will seriously test your patience!
Pro Tips for Making The Best Snickerdoodle Zucchini Bread
- Use Wet Zucchini: Don’t blot or drain your grated zucchini before adding—it’s the secret to super-moist slices without any sogginess.
- The All-Important Cream of Tartar: That dash of cream of tartar creates the telltale tangy flavor found in classic snickerdoodles—don’t skip it if you want the full effect! (But a pinch of baking powder will help in a pinch!)
- Layer That Topping: Sprinkle topping in the middle and on top for extra cinnamon-sugar magic and crunch in every bite.
- Test for Doneness: Because zucchini adds so much moisture, check with a knife or toothpick—if it comes out clean or with just a crumb or two, it’s ready! Don’t overbake or you’ll lose that melt-in-your-mouth texture.
How to Serve The Best Snickerdoodle Zucchini Bread
Garnishes
This bread is so visually beautiful thanks to its cinnamon swirl and golden crust, but a little extra flourish never hurts. Try dusting each slice with a smidge more cinnamon-sugar just before serving, or scatter on a few toasted walnuts for a rustic, bakery-style finish. For a dessert twist, a light drizzle of vanilla glaze takes things totally over the top!
Side Dishes
There’s nothing quite like a thick slice of The Best Snickerdoodle Zucchini Bread alongside hot coffee or a frothy chai latte. For a cozy brunch, serve it with fresh fruit salad, crisp bacon, or simple scrambled eggs—it really shines as both a sweet treat or a breakfast star.
Creative Ways to Present
For an eye-catching spread, cut the loaf into cubes for a brunch board with fresh berries and spreads. Or, toast thin slices and serve with honey butter or whipped cream cheese for a wow-worthy brunch or snack. Mini loaves or muffins make adorable edible gifts—just tie with twine and add a handwritten tag!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your zucchini bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. The cinnamon-sugar crust helps lock in moisture, so you’ll find it just as soft and irresistible the next day!
Freezing
The Best Snickerdoodle Zucchini Bread freezes beautifully—simply wrap the cooled loaf (whole or sliced) in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temp (still wrapped) to preserve all that amazing moisture and the signature sugar crunch.
Reheating
If you like your slices warm, gently heat individual pieces in the microwave for 10–15 seconds or in the toaster oven. This wakes up the spices and gives that dreamy cinnamon aroma all over again—just don’t overdo it or you’ll lose the crisp topping.
FAQs
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Can I use butter instead of coconut oil in The Best Snickerdoodle Zucchini Bread?
Absolutely! Melted unsalted butter makes a delicious swap for coconut oil. Your bread may taste slightly richer and have a classic bakery flavor, while still staying wonderfully moist.
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Do I really need cream of tartar, or is it optional?
Cream of tartar gives that signature tang found in snickerdoodles, but if you don’t have it, you can substitute a half teaspoon of baking powder in the bread or omit it from the topping. You’ll still get cinnamon-sugar goodness!
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Can I make this zucchini bread into muffins instead of loaves?
Yes! Just fill lined muffin tins about 2/3 full and sprinkle the topping over each one. Bake at 350°F for 20–25 minutes or until a tester comes out clean—perfect for grab-and-go treats.
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Is it okay if my zucchini is extra wet?
Actually, yes—don’t squeeze out the excess liquid! That moisture ensures your bread is irresistibly tender and never dry. Just measure 2 cups, even if it seems juicy.
Final Thoughts
I hope you’re as excited as I am to bake (and devour) The Best Snickerdoodle Zucchini Bread! It’s the perfect balance of sweet nostalgia, comforting spice, and summer freshness—share it with your loved ones and watch it disappear. Happy baking, friends!
Print
The Best Snickerdoodle Zucchini Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Category: Baking
- Method: Oven
Description
This Snickerdoodle Zucchini Bread recipe is a delightful twist on traditional zucchini bread, with a cinnamon sugar topping that adds a sweet crunch to every bite. The combination of zucchini and warm spices makes this bread a perfect treat for any time of day.
Ingredients
Bread
- 1 cup coconut oil, melted
- 3 eggs
- 1 1/4 cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp cream of tartar*
- 1 teaspoon salt
- 2 cups grated zucchini, wet – do not dry it out first
*If you do not have cream of tartar, you can substitute 1/2 tsp of baking powder
Topping
- 1/2 cup granulated white sugar
- 1 teaspoon cinnamon
- 1/4 tsp cream of tartar
- **If you do not have cream of tartar you can omit it from the topping, no replacement is necessary.
Instructions
- Step One Start by preheating the oven to 350 degrees Fahrenheit. Next, coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.
- Step Two In a large bowl, beat oil, eggs, sugar, and vanilla until well combined. Next, in a separate bowl, whisk together the flour, cinnamon, baking soda, creme of tartar, and salt until everything is well combined. Now, add the dry mixture into the wet mixture and mix until well combined. (The batter will be thick.) Next, add the zucchini to the batter and mix again until everything is completely mixed together. Finally, in a separate small bowl, combine the cinnamon, sugar, and creme of tartar to create the topping mixture.
- Step Three First, fill half of each loaf pan with batter and sprinkle 2 TBSP of the topping mixture over the batter in each pan. Next, divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over the tops of each loaf. Bake for about 45-50 minutes, or until a knife inserted into the center comes out clean. Allow the bread to cool completely on a wire rack prior to serving.
