If you’re looking for a cozy quick bread that’s irresistibly soft, slightly tangy, and cloaked in cinnamon-sugar, The Best Snickerdoodle Zucchini Bread delivers on every front! It’s the magical mashup of your favorite classic cookie and a plush, moist bread—complete with the crunch of a crackly snickerdoodle topping and the secretly veggie-powered goodness of fresh zucchini.
Why You’ll Love This Recipe
- Snickerdoodle Magic: This bread captures the classic tangy-sweet cinnamon-sugar flavor of snickerdoodle cookies in every single bite.
- Extra Moist (Thanks to Zucchini!): The zucchini melts right into the crumb, making the bread tender and lusciously soft—no one will guess there’s a veggie hiding inside.
- Crackle-Top Goodness: Each loaf is finished with a signature cinnamon-sugar-cream-of-tartar topping that bakes into the most irresistible sweet crust.
- Foolproof and Simple: The Best Snickerdoodle Zucchini Bread is incredibly easy to make—just mix, layer, sprinkle, and bake!
Ingredients You’ll Need
Each ingredient in The Best Snickerdoodle Zucchini Bread is selected for a reason—bringing moisture, structure, or that dazzling snickerdoodle flavor. With mostly pantry staples, this bread comes together quickly and creates pure comfort in every slice!
- Coconut oil (melted): Lends moisture and a delicate richness—feel free to use vegetable oil if you prefer.
- Eggs: Help bind everything together and add that lovely loft to the bread.
- Granulated white sugar: Sweetens the bread and forms the signature cinnamon-sugar crust on top.
- Vanilla extract: Adds warmth and ties the flavors together—don’t skip it!
- All-purpose flour: Provides structure for that classic quick bread texture.
- Cinnamon: Brings that essential cozy, spicy-sweet snickerdoodle flair.
- Baking soda: Gives rise and lightness to the bread.
- Cream of tartar: The secret ingredient that gives this loaf its authentic snickerdoodle tang—don’t worry if you swap or skip for the topping (see notes below).
- Salt: Makes all the other flavors pop and balances the sweetness perfectly.
- Zucchini (grated, wet): Adds unbeatable moisture and tenderness—no need to squeeze out the liquid.
- For the topping – granulated sugar, cinnamon, and cream of tartar: Combined, they create a crackly snickerdoodle-style crust that’s pure magic.
Variations
The Best Snickerdoodle Zucchini Bread is delightfully flexible—make it your own by swapping ingredients or playing with flavors. Don’t be afraid to get creative or adjust for what’s in your pantry or to fit your dietary needs!
- Make it nutty: Fold in a cup of chopped walnuts or pecans for a satisfying crunch and extra richness.
- Add a swirl: Layer in a ribbon of cream cheese filling between the batter for a decadent bakery-style twist.
- Gluten-free lift: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour for a gluten-free loaf that’s still soft and moist.
- Vegan-friendly: Swap eggs for flax eggs and opt for a vegan-friendly oil (like coconut or canola) to plant-power your bread.
- No cream of tartar? Substitute with a bit of baking powder in the batter, or simply leave it out of the topping if you don’t have it on hand.
How to Make The Best Snickerdoodle Zucchini Bread
Step 1: Prep Your Pans & Ingredients
Start by preheating your oven to 350°F (175°C). Generously coat two loaf pans (4 ½ x 8 ½ inches works beautifully!) with your favorite cooking spray. This sets you up for easy bread removal and perfectly shaped loaves—plus, a well-greased pan ensures that gorgeous cinnamon-sugar crust won’t stick!
Step 2: Mix the Batter
In a large mixing bowl, whisk together the melted coconut oil, eggs, sugar, and vanilla until everything’s smooth and thoroughly combined. In a separate bowl, stir the flour, cinnamon, baking soda, cream of tartar, and salt together—this helps distribute the leavening and spice evenly. Gradually add the dry ingredients to the wet ingredients, stirring gently. The batter will be thick, but that’s exactly what you want for a hearty, plush texture!
Step 3: Add the Zucchini
Gently fold in the grated (un-drained) zucchini until it’s fully incorporated. You’ll notice the batter loosen a bit as the zucchini brings lots of natural moisture—this means your bread will bake up tender and soft without ever tasting “vegetable-y.” Trust the process!
Step 4: Make the Snickerdoodle Topping
In a small bowl, stir together the sugar, cinnamon, and cream of tartar for the topping. This heavenly sweet sprinkle is what creates that irresistible crackled snickerdoodle crust during baking—don’t skimp on it!
Step 5: Layer, Top, and Bake
Spoon half the batter into your prepared loaf pans, then generously sprinkle 2 tablespoons of the cinnamon-sugar topping over each pan. Add the remaining batter, smooth the tops, and finish with the rest of the cinnamon-sugar mixture. Bake for 45–50 minutes, or until a knife inserted in the center comes out clean. Let the loaves cool completely on a wire rack before slicing for the ultimate texture and flavor.
Pro Tips for Making The Best Snickerdoodle Zucchini Bread
- Use Wet Zucchini: There’s no need to squeeze out the moisture—using the zucchini as-is is what keeps the bread super moist and plush.
- Don’t Overmix: Once you add the flour and zucchini, gently stir just until combined for a tender crumb—overmixing can make the bread dense.
- Double Up the Topping: Be generous with both layers of cinnamon-sugar—this is what gives that perfect snickerdoodle crust!
- Cool Completely Before Slicing: Patience pays off—the flavors deepen as the bread cools, and the iconic snickerdoodle top sets so each slice stays picture-perfect.
How to Serve The Best Snickerdoodle Zucchini Bread
Garnishes
You can serve The Best Snickerdoodle Zucchini Bread in simple, rustic slices—or take it over the top with a dusting of powdered sugar, a drizzle of vanilla glaze, or even an extra pinch of cinnamon. For a festive look, add a few curls of shaved white chocolate or a scattering of toasted pecans on top.
Side Dishes
A warm slice is delightful all by itself, but it pairs beautifully with your favorite morning coffee, a chai latte, or a tall glass of cold milk. For a brunch spread, add a medley of fresh berries, yogurt, or scrambled eggs alongside to balance the sweetness.
Creative Ways to Present
Transform thick slices into French toast, cube and layer for a dreamy trifle, or bake into mini loaves for sweet gifts. Cut the bread into fingers and dip into cinnamon whipped cream for a playful party platter, or toast slices and top with mascarpone and berries for a café-worthy treat!
Make Ahead and Storage
Storing Leftovers
The Best Snickerdoodle Zucchini Bread keeps wonderfully on the counter for up to 3 days, wrapped tightly in plastic wrap or stored in an airtight container. The crackly top stays crisp and the crumb stays luscious—perfect for breakfasts on-the-go or late-night treats!
Freezing
To freeze, let the bread cool completely, then wrap each loaf tightly in plastic wrap and foil. Store in the freezer for up to 3 months. When you’re ready to enjoy, thaw at room temperature—your future self will thank you for stashing away these sweet slices for busy days.
Reheating
For that “just-baked” flavor, reheat individual slices in the microwave for 10–15 seconds or in a toaster oven at 325°F for a few minutes. This quick warm-up brings out the cinnamon aromas and makes the bread extra soft—trust me, it’s like a warm hug!
FAQs
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Can I use vegetable oil instead of coconut oil in The Best Snickerdoodle Zucchini Bread?
Absolutely! Vegetable oil works just as well and will keep the bread super tender. You can also use melted butter for a slightly richer flavor, though the coconut oil does add a subtle extra dimension if you have it on hand.
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Do I really need cream of tartar for the authentic snickerdoodle flavor?
Cream of tartar is what gives that signature tang you find in snickerdoodle cookies and helps create that unique flavor in the bread. If you don’t have it, substitute with baking powder in the batter, or simply leave it out of the topping; the bread will still be delicious!
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Should I peel or squeeze the zucchini before adding it to the batter?
No need to peel or squeeze! Grate the zucchini with the skin on and use it—liquid and all. This ensures a moist, tender crumb without any detectable veggie bits.
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Can I make The Best Snickerdoodle Zucchini Bread as muffins?
Definitely! Spoon the batter into greased or lined muffin tins, sprinkle with the cinnamon-sugar topping, and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean. They’re perfect for lunchboxes and snacking!
Final Thoughts
If you’re excited to add a dash of nostalgia and a touch of whimsy to your baking routine, there’s no better place to start than with The Best Snickerdoodle Zucchini Bread. Every slice is cozy, fragrant, and bound to become a family favorite—so gather your pantry staples and treat yourself. You deserve this delight!
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The Best Snickerdoodle Zucchini Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Category: Baking
- Method: Baking
Description
This recipe for The Best Snickerdoodle Zucchini Bread combines the flavors of a classic snickerdoodle cookie with the moistness of zucchini bread, creating a delightful 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.
