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The Best Snickerdoodle Zucchini Bread
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The Best Snickerdoodle Zucchini Bread

This Snickerdoodle Zucchini Bread combines the warm cinnamon-sugar flavors of snickerdoodle cookies with the moist, tender texture of zucchini bread. Made with coconut oil for a healthier twist and cream of tartar for that classic snickerdoodle taste, this bread is perfect for breakfast, dessert, or a sweet snack!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Sweet Bread
Cuisine: American
Keyword: cinnamon zucchini bread, snickerdoodle loaf, snickerdoodle zucchini bread, sweet zucchini bread,
Servings: 2 loaves
Calories: 220kcal

Ingredients

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 or substitute with ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups grated zucchini do not dry it out

For the Topping:

  • ½ cup granulated white sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon cream of tartar optional; omit if unavailable

Instructions

Step One: Prepare the Oven and Loaf Pans

  • Preheat the oven to 350°F (175°C).
  • Generously coat two loaf pans (approximately 4 ½" x 8 ½") with cooking spray.

Step Two: Make the Batter

  • In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. The batter will be thick.
  • Fold in the grated zucchini until evenly distributed.

Step Three: Prepare the Topping

  • In a small bowl, mix the sugar, cinnamon, and cream of tartar.

Step Four: Assemble and Bake

  • Divide half of the batter evenly between the two prepared loaf pans.
  • Sprinkle 2 tablespoons of the topping mixture over the batter in each pan.
  • Divide the remaining batter evenly between the two pans, spreading it over the topping layer.
  • Sprinkle the remaining topping mixture evenly over the tops of each loaf.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
  • Let the bread cool completely on a wire rack before slicing and serving.

Notes

Cream of tartar gives the bread a lighter, cake-like texture and enhances the snickerdoodle flavor.
Your kitchen will smell amazing while this bakes—just like fresh snickerdoodle cookies!
If you don’t have cream of tartar, you can substitute it with ½ teaspoon of baking powder in the batter and omit it from the topping.