Sweet Snickerdoodle Zucchini Bread

If you ask me, snickerdoodle zucchini bread is pure comfort food magic.

This sweet quick bread combines the warm cinnamon-sugar flavor of snickerdoodle cookies with moist, tender zucchini bread. Shredded zucchini keeps each slice soft while cinnamon and a hint of cream of tartar give it that classic snickerdoodle taste.

The loaf gets rolled in cinnamon sugar before baking, creating a slightly crispy exterior that gives way to the most tender crumb inside. A simple cinnamon-sugar topping adds extra sweetness and crunch.

It’s the kind of treat that makes your kitchen smell like a bakery and gives you a sneaky way to use up all that garden zucchini.

What Kind of Zucchini Should I Use?

Any fresh zucchini will work great for this bread, whether you grow your own or grab some from the grocery store. Medium-sized zucchini tend to be the best choice since they’re not too seedy and have a good moisture content – avoid the really large ones as they can be a bit watery and have tough seeds. You’ll want to keep the skin on when you grate it, as it adds nice flecks of color and extra nutrients to your bread. The recipe specifically calls for wet grated zucchini, so don’t worry about squeezing out the moisture like you might for other recipes – that liquid actually helps keep your bread nice and moist.

Options for Substitutions

This zucchini bread is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Coconut oil: You can easily swap melted coconut oil for vegetable oil, melted butter, or even applesauce if you want to cut some fat. If using applesauce, use ¾ cup instead of the full cup.
• All-purpose flour: Whole wheat flour works great here – just use ¾ the amount and add a bit more liquid if the batter seems too thick. You can also try a 1:1 gluten-free flour blend for those avoiding gluten.
• Granulated sugar: Brown sugar adds a nice molasses flavor and works cup for cup. You can also reduce the sugar by ¼ cup if you prefer less sweetness – the zucchini adds natural moisture and mild sweetness.
• Cream of tartar: As noted in the recipe, you can substitute baking powder for the cream of tartar in the bread itself. For the topping, just leave it out completely – the cinnamon sugar will still taste great.
• Zucchini: Yellow squash works just as well as zucchini. You can also try finely grated carrots, though the flavor will be slightly different. Keep the moisture in whatever you use – don’t squeeze it dry.

Watch Out for These Mistakes While Baking

The biggest mistake people make with zucchini bread is squeezing out all the moisture from the grated zucchini, but this recipe actually calls for wet zucchini since that natural moisture keeps your bread from turning out dry and crumbly.

Another common error is overmixing the batter once you add the flour – mix just until the ingredients are combined to avoid a tough, dense loaf.

Don’t skip grating your own zucchini if possible, as pre-shredded versions often lack the moisture content needed for the best texture, and make sure to use a toothpick or cake tester to check doneness since zucchini breads can look done on the outside while still being gummy in the center.

For extra flavor, try adding the cinnamon-sugar topping halfway through baking rather than just at the beginning, which prevents it from burning while still giving you that classic snickerdoodle crust.

What to Serve With Snickerdoodle Zucchini Bread?

This cinnamon-sugar bread is perfect on its own, but I love serving it with a hot cup of coffee or tea for an afternoon treat. You can also spread a little butter or cream cheese on a warm slice to make it extra indulgent. For breakfast, try pairing it with some Greek yogurt and fresh berries, or even toast a slice and top it with a drizzle of honey. If you’re feeling fancy, a scoop of vanilla ice cream alongside a slice makes for a simple but satisfying dessert.

Storage Instructions

Store: This snickerdoodle zucchini bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. The zucchini actually helps keep it nice and tender, so it gets even better after a day or two!

Freeze: You can freeze whole loaves or individual slices for up to 3 months. Wrap the bread tightly in plastic wrap, then place it in a freezer bag to prevent freezer burn. I like to slice mine before freezing so I can grab just what I need for breakfast or a snack.

Thaw: Let frozen slices thaw at room temperature for about 30 minutes, or pop them in the toaster for a warm treat. Whole loaves should thaw overnight on the counter. The cinnamon sugar topping might soften a bit after freezing, but the flavor is still amazing.

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 40-50 g
• Fat: 200-220 g
• Carbohydrates: 400-450 g

Ingredients

For the batter:

• 1 cup melted coconut oil
• 3 eggs
• 1 1/4 cups white sugar
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp cream of tartar (or substitute with 1/2 tsp baking powder)
• 1 tsp salt
• 2 cups un-drained grated zucchini

For the cinnamon-sugar topping:

• 1/2 cup white sugar
• 1 tsp ground cinnamon
• 1/4 tsp cream of tartar (optional; can be omitted)

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C).

Meanwhile, coat two 4 ½“ x 8 ½“ loaf pans thoroughly with your preferred cooking spray to ensure your loaves release easily after baking.

Step 2: Combine Wet Ingredients

• 1 cup melted coconut oil
• 3 eggs
• 1 1/4 cups white sugar
• 1 tsp vanilla extract

In a large bowl, beat together the melted coconut oil, eggs, 1 1/4 cups white sugar, and vanilla extract until the mixture is smooth and well combined.

This forms the base for your batter.

Step 3: Mix Dry Ingredients

• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp cream of tartar (or substitute with 1/2 tsp baking powder)
• 1 tsp salt

In a separate bowl, whisk together the flour, ground cinnamon, baking soda, 1/2 tsp cream of tartar (or baking powder if substituting), and salt.

Make sure all the dry ingredients are evenly mixed to help your bread rise and bake evenly.

Step 4: Combine Wet and Dry Mixtures

• dry mixture from Step 3
• wet mixture from Step 2
• 2 cups un-drained grated zucchini

Gradually add the dry ingredients from Step 3 into the wet mixture from Step 2, mixing until everything is just combined.

The batter will be thick.

Then, fold in the un-drained grated zucchini and mix again until evenly distributed throughout the batter.

I always make sure not to over-mix here—just enough to combine everything for a tender loaf.

Step 5: Make the Cinnamon-Sugar Topping

• 1/2 cup white sugar
• 1 tsp ground cinnamon
• 1/4 tsp cream of tartar (optional; can be omitted)

In a small bowl, stir together 1/2 cup white sugar, 1 tsp ground cinnamon, and 1/4 tsp cream of tartar (optional).

This mixture will give the loaf a sweet and slightly crisp topping.

Step 6: Assemble the Loaves

• batter from Step 4
• cinnamon-sugar topping from Step 5

Fill each prepared loaf pan halfway with the batter from Step 4.

Sprinkle 2 tablespoons of the cinnamon-sugar topping from Step 5 evenly over the batter in each pan.

Then, divide the remaining batter between the pans, smoothing the tops.

Finish by sprinkling the remaining cinnamon-sugar topping evenly over each loaf.

Step 7: Bake and Cool the Zucchini Bread

Place the pans in the preheated oven and bake for 45-50 minutes, or until a knife inserted in the center of each loaf comes out clean.

When done, transfer the pans to a wire rack and let the bread cool completely before serving.

I like to let the bread cool in the pan for about 10 minutes before turning it out—it keeps the loaf from breaking apart!