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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 a traditional snickerdoodle taste, it’s the perfect snack, dessert, or breakfast treat!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Sweet Bread
Servings: 2 loaves

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

Prepare the Oven and Loaf Pans

  • Preheat your oven to 350°F (175°C).
  • Generously coat two loaf pans (4 ½" x 8 ½") with cooking spray or line them with parchment paper.

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 until evenly mixed.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. (The batter will be thick.)
  • Fold in the grated zucchini and mix until fully incorporated.

Prepare the Topping

  • In a small bowl, combine the sugar, cinnamon, and cream of tartar to create the topping mixture.

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 knife or toothpick inserted into the center of the loaves comes out clean.
  • Allow the bread to cool completely on a wire rack before slicing and serving.

Notes

Using cream of tartar in the batter creates a lighter, cake-like texture and gives the bread a true snickerdoodle flavor.
Your house will smell like freshly baked snickerdoodle cookies while this bread is in the oven!
If you don’t have cream of tartar, substitute ½ teaspoon of baking powder in the batter and omit it from the topping.