If you’re wondering what to do with all that extra zucchini, this Snickerdoodle Zucchini Bread is the perfect answer! Infused with coconut oil for a healthier spin and cream of tartar to maintain that classic snickerdoodle flavor, this bread is not just for dessert—it’s a delightful snack or even breakfast!
Snickerdoodle Zucchini Bread Recipe
Tired of Zucchini Noodles? Time for a Sweet Treat!
As zucchini season comes into full swing, you might find yourself running out of ways to use up all that extra produce. If you’re over zucchini noodles and veggie sautés, why not bake something sweet? This Snickerdoodle Zucchini Bread is a fabulous way to turn that garden bounty into a flavorful treat that’s sure to please everyone.
Snickerdoodle in a Loaf? Yes, Please!
I’ve always been a fan of snickerdoodles—those sugar cookies rolled in cinnamon and sugar. So, naturally, I had to try incorporating that flavor into a zucchini bread. The result? A perfect, cinnamon-sugar crust and a moist, tender interior thanks to the zucchini. And the best part? This recipe yields two loaves, which means you’ll have enough to share or stash one in the freezer for later!
What is Snickerdoodle?
If you’re new to snickerdoodles, they’re essentially a sugar cookie rolled in cinnamon and sugar before baking. The name’s origin is a bit of a mystery, with some sources pointing to German roots and others to New England’s love of whimsical cookie names. Regardless of where it came from, snickerdoodle flavors have made their way into many desserts, including cakes, lattes, and even ice cream. Now, you can enjoy the comforting taste of snickerdoodles in a zucchini bread!
Zucchini Bread with a Healthier Twist
You’ll notice that this recipe calls for coconut oil instead of vegetable oil. Coconut oil brings healthy fats into the mix and adds a natural sweetness, allowing you to cut back on added sugar. If you don’t have coconut oil on hand, feel free to substitute it with vegetable oil—but you might want to increase the sugar by 1/4 cup to make up for the sweetness that coconut oil provides.
While this zucchini bread is amazing right out of the oven, it’s even better the next day. The flavors seem to meld and the texture improves, making it perfect for meal prep or an after-dinner treat!
What You’ll Need:
For the 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
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini (fresh, un-drained)
For the Topping:
- ½ cup granulated white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cream of tartar (optional)
Step-by-Step Instructions:
1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease two loaf pans (I used 4 ½” x 8 ½” pans) with cooking spray.
2. Mix Wet Ingredients
In a large bowl, whisk together the melted coconut oil, eggs, sugar, and vanilla extract until smooth and combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt. Once combined, add the dry mixture to the wet ingredients and mix well. The batter will be thick.
4. Add the Zucchini
Stir in the grated zucchini. The moisture from the zucchini will help make the bread nice and moist.
5. Make the Topping
In a small bowl, mix together the sugar, cinnamon, and cream of tartar (if using) to make the topping.
6. Layer the Batter
Spoon half of the batter into each loaf pan. Sprinkle 2 tablespoons of the topping mixture over each pan. Then, divide the remaining batter between the two pans and top with the remaining sugar mixture.
7. Bake
Bake the loaves for 45-50 minutes, or until a knife inserted into the center comes out clean. Allow the bread to cool completely on a wire rack before serving.
Tips for Perfect Zucchini Bread:
Shredding the Zucchini
You can use a food processor to shred zucchini, but I prefer a box grater. It’s quick, simple, and a great little arm workout!
Substituting Coconut Oil
If you don’t have coconut oil, you can easily swap it with canola oil. Just keep in mind that you may need to bump up the sugar to 1 ¾ cups since canola oil lacks the natural sweetness of coconut oil.
Serve in Style!
Looking for a cute way to serve your Snickerdoodle Zucchini Bread? Consider using melamine dessert plates—they’re non-breakable, come in a variety of fun designs, and are perfect for both kids and adults!
Enjoy the irresistible aroma of freshly baked Snickerdoodle Zucchini Bread. It’s sure to become a favorite treat in your household!
Snickerdoodle Zucchini Bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 1 cup melted coconut oil
- 3 eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar (or baking powder)
- 1 teaspoon salt
- 2 cups grated zucchini (fresh, un-drained)
Topping:
- ½ cup granulated white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cream of tartar (optional)
This snickerdoodle zucchini bread is truly the best way to use up zucchini and satisfy your sweet cravings at the same time!