The Best Snickerdoodle Zucchini Bread Recipe - Snug & Cozy Life (2024)

This snickerdoodle zucchini bread is the BEST use for extra zucchini ever! Made with coconut oil for a healthy twist and cream of tartar for a traditional taste, it’s the perfect snack, dessert, or even breakfast!

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What Can I Do With All of This Zucchini?

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

This Snickerdoodle Zucchini Bread recipe (or this Pecan Praline Zucchini Bread) is exactly what you need to turn those vegetables into a yummy treat!

Snickerdoodle…in a Zucchini Bread?

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 you’ll have 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 others 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

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. (With this recipe, if you choose to use vegetable oil instead of coconut oil, you may want to increase the sugar in the bread by 1/4 a cup.)

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

Bread

• 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 fresh 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

• ½ 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.

Using cream of tartar gives the bread a bit lighter/more cake-like texture than using baking powder. It also gives the bread more of a true snickerdoodle taste and your house will absolutely smell like you are baking snickerdoodle cookies!

How to Make Snickerdoodle Zucchini Bread with Coconut Oil

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, cream 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.

How to Shred the Zucchini

I know that some people prefer using a food processor to shred their zucchini. I have some sort of mental block about pulling appliances out of my cupboard unless I REALLY need to use them. So, that being said, I use this traditional box grater and it only takes 3-4 minutes to shred the zucchini needed for this recipe. It’s super easy and a nice little workout. 🙂

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 of 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 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 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!

• Best Ever Pecan Praline Zucchini Bread
• Easy 4-Ingredient Lemon Zucchini Bread
• Amazing 2-Ingredient Lemon Bars
• Super Easy 5-Ingredient Lemon Poppy Seed Bread
• The Easiest Ever 4-Ingredient 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!