There’s just something magical about the smell of cinnamon sugar filling your kitchen, especially when it’s wrapped around a warm, soft loaf of homemade bread. This Snickerdoodle Zucchini Bread is a cozy twist on the classic — moist, sweet, and spiced just right. Whether you’re baking on a quiet Sunday morning or prepping for a lunchbox treat, this recipe is pure comfort in every slice. Plus, it’s super easy, even if you’re not a seasoned baker.
| Category | Breakfast / Snack |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings | 2 small loaves |
| Calories | ~300 kcal per slice (estimate) |
Ingredients You’ll Need
For the Bread:
- 1 cup coconut oil (melted)
- 3 large eggs
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar (or ½ tsp baking powder if substituting)
- 1 teaspoon salt
- 2 cups grated zucchini (no need to drain)
For the Topping:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon cream of tartar (optional)
Step‑By‑Step Instructions
- Preheat your oven to 350°F (175°C). Grease two small loaf pans (about 4.5 x 8.5 inches) or line with parchment paper for easy cleanup.
- Combine wet ingredients: In a large mixing bowl, whisk together the melted coconut oil, eggs, sugar, and vanilla until the mixture is smooth and well blended.
- Mix dry ingredients: In a separate bowl, whisk the flour, cinnamon, baking soda, cream of tartar (or baking powder), and salt.
- Bring it all together: Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be thick, and that’s perfect.
- Fold in the zucchini: Gently stir in the grated zucchini. No need to squeeze the water out—it’s what makes the bread moist and tender.
- Make the topping: In a small bowl, mix the cinnamon, sugar, and cream of tartar (if using).
- Layer & top: Divide half the batter between the two pans. Sprinkle half of the topping mix over the batter. Add the remaining batter on top, then finish with the rest of the topping.
- Bake: Place the pans in the oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & slice: Let the loaves cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Helpful Notes & Tip
- No cream of tartar? You can substitute it in the batter with baking powder, or leave it out of the topping altogether.
- Coconut oil too solid? Warm it gently in the microwave or over low heat just until melted.
- Want more texture? Stir in ½ cup of chopped nuts or raisins for a hearty, rustic twist.
- Storage: Wrap loaves in plastic wrap or store in an airtight container. They stay fresh for up to 4 days at room temperature or freeze beautifully for longer storage.
Recipe Variations
- Gluten-Free Version: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
- Healthier Sweetener: Swap half the white sugar with coconut sugar or a natural sweetener like honey or maple syrup (reduce other liquid slightly).
- Vegan Adaptation: Replace eggs with 3 flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) and use a plant-based sugar alternative.
Serving Suggestions
- Enjoy warm with a smear of butter or cream cheese.
- Serve with a cup of chai, coffee, or a vanilla oat milk latte.
- Pair with yogurt and berries for a cozy breakfast or brunch plate.
- Drizzle with a simple powdered sugar glaze for a dessert-style finish.
Conclusion
This Snickerdoodle Zucchini Bread is the kind of recipe that brings everyone to the kitchen. It’s sweet, soft, lightly spiced, and full of those nostalgic, homey vibes. Whether you’re baking it for your family or gifting a loaf to a neighbor, it’s a true feel-good recipe that’s sure to become a favorite. So go ahead, slice it up and enjoy the cozy comfort—one bite at a time.