The Best Snickerdoodle Zucchini Bread

You have to try this Best Snickerdoodle Zucchini Bread! It’s sweet, soft, and swirled with that classic cinnamon-sugar magic. Trust me, it tastes like a snickerdoodle cookie in bread form—with a sneaky veggie twist!

The shredded zucchini keeps it super moist, and the cinnamon-sugar topping gives it that perfect crust. Plus, no one even knows there’s a veggie hiding in it! I love how it’s cozy, easy to make, and totally crave-worthy.

Perfect for breakfast, snacking, or gifting. Once you take a bite, you’ll want to make this all year long—not just during zucchini season. It’s one of those recipes you’ll keep coming back to!

Let’s bake it together! Grab your zucchini, cinnamon, and flour—I’ll walk you through every step. You’re gonna love every soft, sweet slice!

Why You’ll Love This Recipe

• Reader Favorite: Reviewers often mention, “This is the only zucchini bread my kids will eat.”
• Soft and Moist: Grated zucchini gives the bread a gentle texture, while a blend of cinnamon and cream of tartar brings out classic snickerdoodle flavor.
• Kid-Friendly: Mild and sweet, it’s a fun way to get some veggies in without a fuss.
• Easy to Make: The batter comes together in one bowl and the rest is hands-off baking.
• Great for Sharing: This recipe makes two loaves, perfect for freezing or gifting.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Bake Time: 55-65 minutes
Total Time: About 1 hour, 20 minutes

Servings:
This recipe makes 2 standard loaves (8×4-inch), about 20 slices total. You can halve it for a single loaf, but you’ll want that extra loaf for later.

Difficulty:
Beginner-friendly. No special skills required—just grate, mix, pour, and bake.

Required Kitchen Tools

• 2 standard loaf pans (8×4-inch)
• Large mixing bowl
• Medium bowl (for topping)
• Measuring cups and spoons
• Whisk and spatula
• Box grater (for zucchini)
• Cooling rack
• Parchment paper or nonstick spray

Ingredients for Snickerdoodle Zucchini Bread

Here’s what you’ll need to make this bread (measurements in the recipe card at the end):

• Coconut Oil: Keeps the bread soft and moist.
• Eggs: Binds the batter and helps the bread rise.
• Granulated Sugar: Adds sweetness throughout.
• Vanilla Extract: Brings out that signature snickerdoodle flavor.
• All-Purpose Flour: The base of your loaf.
• Ground Cinnamon: For warmth and spice in both batter and topping.
• Baking Soda: Helps the bread rise.
• Cream of Tartar: Adds that classic snickerdoodle tang.
• Salt: Balances the flavors.
• Grated Zucchini: Adds moisture; don’t squeeze out the liquid.
• For the Topping: More granulated sugar, cinnamon, and a pinch of cream of tartar (optional) for a signature snickerdoodle crust.

Variations for Snickerdoodle Zucchini Bread

• Add Chocolate Chips: For a sweeter twist, mix in 1 cup of mini chocolate chips.
• Swap Coconut Oil: Use melted butter or a neutral oil if preferred.
• Make Muffins: Scoop the batter into muffin tins and reduce the baking time to 18-22 minutes.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
• Nutty Crunch: Fold in ½ cup chopped walnuts or pecans for added texture.

How to Make Snickerdoodle Zucchini Bread: Step-by-Step Instructions

1. Prepare Your Pans and Ingredients

• Preheat your oven to 350°F (175°C).
• Grease two 8×4-inch loaf pans or line them with parchment paper.
• Grate your zucchini using a box grater. You don’t need to peel it, and you don’t need to squeeze out the moisture—this liquid will keep the bread soft.

2. Mix the Wet Ingredients

• In a large bowl, whisk together the melted coconut oil, eggs, granulated sugar, and vanilla extract until smooth.

3. Add the Dry Ingredients

• Sprinkle the flour, cinnamon, baking soda, cream of tartar, and salt over the wet mixture.
• Gently fold everything together using a spatula until just combined—don’t overmix.

4. Fold in the Zucchini

• Add the grated zucchini to the bowl.
• Gently fold it in until the zucchini is evenly distributed in the batter.

5. Make the Cinnamon Sugar Topping

• In a small bowl, stir together the granulated sugar, ground cinnamon, and cream of tartar (if using).

6. Assemble and Top

• Divide the batter evenly between the prepared loaf pans.
• Sprinkle the cinnamon sugar topping generously over each loaf, making sure to cover the surface.

7. Bake

• Place the pans in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs (not wet batter).
• If the tops are browning too quickly, cover loosely with foil during the last 15 minutes.

8. Cool and Slice

• Let the loaves cool in the pans for about 10 minutes.
• Carefully turn out onto a wire rack to cool completely before slicing.
• The crust will set as the bread cools, giving it that classic snickerdoodle crunch.

Serving and Decoration

Snickerdoodle Zucchini Bread is delicious on its own, but you can serve it a few different ways:

• Warm with Butter: Spread a slice with a pat of soft butter for a cozy snack.
• With a Glass of Milk: Perfect for kids and adults alike.
• As Breakfast: Add some fruit on the side for a simple morning meal.
• Gift It: Wrap a loaf in parchment and tie with twine for a thoughtful homemade gift.

Storing Snickerdoodle Zucchini Bread

• Room Temperature: Keep the bread in an airtight container at room temperature for up to 3 days. Line the container with paper towels to help absorb any extra moisture.
• Refrigerator: For longer storage, keep the loaf in the fridge for up to 1 week. Wrap tightly in plastic wrap or foil.
• Freezer: This bread freezes well. Wrap each loaf tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Tips and Tricks for Success

• Don’t Squeeze the Zucchini: The liquid from the zucchini is needed to keep the bread moist.
• Mix Gently: Overmixing can make the bread tough. Mix just until everything is combined.
• Check for Doneness: Oven times may vary. Start checking for doneness at 55 minutes. Insert a toothpick in the center; it should come out with just a few crumbs.
• Cool Completely: Let the bread cool before slicing. This helps set the crust and makes it easier to slice.
• Add-ins: For extra flavor, you can stir in mini chocolate chips or chopped nuts.

Nutrition

Serving Size	Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbs	Fiber	Sugar	Protein
1 slice (1/20)	180	7g	4g	25mg	160mg	27g	1g	15g	2g

Nutrition values are approximate and will vary based on ingredient brands and exact measurements.

Snickerdoodle Zucchini Bread FAQs

Can I use butter instead of coconut oil?
Yes. Substitute melted unsalted butter or a neutral oil in equal amounts.

Do I have to peel the zucchini?
No need. Just wash and grate—it blends right in.

Can I make muffins with this recipe?
Yes. Pour batter into lined muffin tins and bake for 18–22 minutes.

How do I know it’s done?
A toothpick inserted into the center should come out with a few moist crumbs, not raw batter.

Can I freeze it?
Absolutely. Wrap well, freeze up to 2 months, and thaw at room temperature.

Conclusion

I’ve used classic baking staples—coconut oil, eggs, sugar, vanilla, flour, cinnamon, baking soda, cream of tartar, salt, and grated zucchini—to create this moist and warmly spiced loaf. The cinnamon-sugar topping gives every slice a bit of that snickerdoodle cookie magic, making this recipe perfect for breakfast, snack, or dessert.