Name: The Best Snickerdoodle Zucchini Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup coconut oil, melted; 3 eggs; 1 ¼ 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; ½ cup granulated white sugar; 1 teaspoon cinnamon; 1/4 tsp cream of tartar

If you love the nostalgic flavors of snickerdoodle cookies and crave the moist, tender crumb of homemade quick bread, The Best Snickerdoodle Zucchini Bread is the delicious answer to your comfort food dreams! This recipe features the signature cinnamon-sugar swirl you adore, a hint of tang from cream of tartar, and plenty of fresh zucchini for a melt-in-your-mouth texture. It’s the perfect way to transform late-summer garden squash into a treat that tastes just like your favorite bakery loaf. Let’s bake a loaf (or two) of pure joy!

Warm Green Bean Salad with Crispy Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Gather your kitchen basics for The Best Snickerdoodle Zucchini Bread—the magic happens with simple pantry staples and a couple special touches! Each ingredient has a delicious role to play, ensuring moist, flavorful slices every single time.

Coconut oil (melted): Keeps every bite tender and gives a subtle richness—be sure it’s fully melted for easy mixing.
Eggs: Add structure, moisture, and help the bread rise beautifully; large eggs work best here.
Granulated white sugar: Sweetens the loaf and forms that irresistible, crunchy snickerdoodle topping.
Vanilla extract: Effortlessly balances cinnamon’s spice and rounds out the flavor with comforting warmth.
All-purpose flour: The backbone of your batter, creating a soft, sliceable crumb.
Cinnamon: Delivers cozy, aromatic notes in both the bread and the classic sugar topping.
Baking soda: Helps the bread rise evenly for a fluffy inside.
Cream of tartar: That secret snickerdoodle tang! It makes the bread more cake-like and brings out that cookie nostalgia.
Salt: Just enough to brighten and balance the sweetness. Don’t skip it!
Grated zucchini (wet, not dried): Adds unbeatable moisture and almost melts away, leaving only a faint green fleck and the perfect texture.
For the topping: More granulated sugar, cinnamon, and cream of tartar join forces to give the bread a crunchy, golden snickerdoodle-inspired crust.

How to Make The Best Snickerdoodle Zucchini Bread

Step 1: Prep Your Oven and Pans

Preheat your oven to 350 degrees Fahrenheit to ensure an even bake right from the start. Generously coat two 4 ½ x 8 ½ inch loaf pans with your favorite nonstick spray. Taking the time to fully grease the pans ensures every gorgeous slice of The Best Snickerdoodle Zucchini Bread pops out without a hitch.

Step 2: Mix the Wet and Dry Ingredients

In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla until the mixture looks smooth and shiny. In another bowl, gently whisk the flour, cinnamon, baking soda, cream of tartar, and salt until everything is evenly mixed. This helps avoid any pockets of flour or spice in your finished loaves.

Step 3: Combine, Add Zucchini, and Make Topping

Pour the dry mixture into the bowl with the wet ingredients and stir until everything is just combined—the batter will be quite thick, and that’s perfect. Next, fold in the grated zucchini (don’t worry if it looks wet, that’s the secret to a moist loaf!). In a small bowl, mix together the topping ingredients: granulated sugar, cinnamon, and cream of tartar.

Step 4: Layer and Swirl the Topping

Divide half of the zucchini batter between your prepared loaf pans. Sprinkle each with 2 tablespoons of the cinnamon-sugar topping to create a sweet inner swirl. Dollop the remaining batter on top and spread it evenly. Finish with the rest of the topping over both loaves for that signature snickerdoodle crust.

Step 5: Bake, Cool, and Enjoy

Bake your loaves for 45 to 50 minutes, or until a knife inserted in the center comes out clean or with a couple moist crumbs. Let The Best Snickerdoodle Zucchini Bread cool in the pan for about 10 minutes, then move to a wire rack to finish cooling completely. Slice, serve, and get ready for a wave of cozy, cinnamony goodness with every bite!

How to Serve The Best Snickerdoodle Zucchini Bread

Garnishes

Nothing says “special treat” like warm bread dressed up! Try a dusting of powdered sugar or a drizzle of vanilla glaze for extra decadence. For a rustic finish, sprinkle chopped toasted pecans or walnuts over each loaf right before serving to add crunch and visual flair.

Side Dishes

Since The Best Snickerdoodle Zucchini Bread shines with its cinnamon-sugar crust, simple accompaniments work beautifully. A dollop of tangy Greek yogurt, a handful of fresh berries, or a piping hot cup of chai or coffee are perfect partners. For brunch, pair slices with scrambled eggs or a fruit salad for a complete spread.

Creative Ways to Present

Give your loaves a bakery-style finish by serving thick slices on a wooden board with a ramekin of whipped honey butter. For a fun twist, slice and layer the bread with cream cheese or vanilla frosting for a celebratory “zucchini bread cake.” Individually wrapped slices make heartfelt edible gifts for friends and neighbors, too!

Make Ahead and Storage

Storing Leftovers

Once cool, store any leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This helps lock in the signature moist crumb and keeps the cinnamon-sugar top from getting soggy.

Freezing

The Best Snickerdoodle Zucchini Bread freezer beautifully! Wrap whole loaves or individual slices tightly in plastic wrap, then place in a resealable freezer bag. They’ll stay fresh for up to 3 months. Thaw overnight at room temperature when you’re ready for that next sweet slice.

Reheating

To re-capture that just-baked warmth, reheat a slice in the microwave for about 15 seconds, or lightly toast it in the oven at 300 degrees Fahrenheit for 5-7 minutes. This wakes up the cinnamon aroma and gives a lovely little crunch to the sugary topping.

FAQs

Can I use another oil besides coconut oil?

Absolutely! While coconut oil brings a special richness, you can swap in an equal amount of melted butter, canola oil, or even light olive oil with excellent results. If you love the flavor of coconut in The Best Snickerdoodle Zucchini Bread, stick with coconut oil for extra character.

Do I need to peel the zucchini?

No need! Simply wash the zucchini well and grate it—leave the peel on for extra color and nutrients. It blends right in and is virtually undetectable in the baked bread.

What if I don’t have cream of tartar?

If you’re out of cream of tartar, don’t stress! In the bread, you can substitute 1/2 teaspoon of baking powder. For the topping, just skip it—your snickerdoodle flavor will still shine through.

Can I make muffins instead of loaves?

Definitely! Line a standard muffin tin with liners, fill each about 2/3 full, and bake at 350 degrees for around 20-25 minutes, checking for doneness. You’ll have adorable, portable Mini Snickerdoodle Zucchini Breads for grab-and-go snacking!

How do I keep the bread from sticking to the pan?

Be generous with nonstick spray and consider lining the bottom with parchment paper for extra insurance. Let the bread cool for about 10 minutes before turning out, and it should release smoothly every time.

Final Thoughts

If you’re searching for a cozy bake that celebrates cinnamon-sugar magic and garden-fresh zucchini, look no further than The Best Snickerdoodle Zucchini Bread! It’s sweet, tender, and always gets rave reviews. Give it a try—you might just discover your new go-to treat for any season!