Smells exactly like a snickerdoodle cookie. Tastes exactly like one too. But secretly? Zucchini. Two whole cups. Sneaky.
The cinnamon sugar ribbon running through the middle?? YES. The crackly sugary top?? ALSO YES. I brought this to book club and three people asked for the recipe before they even finished their slices.
Make it. Hide one loaf. You earned it.
Why Un-Drained Zucchini Matters
- That moisture is doing REAL work in your batter. The recipe is balanced around it, so skip the cheesecloth squeeze!
- Grated zucchini straight from the cutting board keeps your loaf tender and moist. Drain it and you’ll get a dry, crumbly brick.
- Grate it fine so it melts into the crumb instead of leaving wet pockets.
- Too much water? Blot gently with paper towels, but NEVER press or wring it out completely.
The batter should look thick and glossy before it hits the oven. Trust the moisture! It bakes off beautifully while keeping every slice soft for days.
How to Get That Crispy Snickerdoodle Top
CRACKLY snickerdoodle top starts with SPLITTING your cinnamon-sugar into TWO layers. Pile half on the batter halfway through filling, then dump the REST on top after smoothing.
You want it THICK! Press it GENTLY so it adheres (not too hard, just enough to settle).
Bake until deeply golden, then cool UNCOVERED on a wire rack. Trapping steam kills the crisp…. so let it BREATHE!
What Is Cream of Tartar For?
- LEAVENING AGENT: Cream of tartar reacts with baking soda for the lift. Skip it and you get flat, dense loaves. No thanks!
- THE TANG: This is the secret behind authentic snickerdoodle taste. Skip it and you’re baking cinnamon bread (boring).
- TOPPING TRICK: The 1/4 tsp in the cinnamon-sugar helps create a slight crunch. Skip it and lose the texture.
- SUBSTITUTE: Use 1/2 tsp baking powder in the batter if you’re out. Drop the extra acid in the topping.
How to Store Zucchini Bread
Wrap cooled loaves tightly in plastic wrap, then foil. They’ll sit on your counter for 2-3 days (if they last that long!). For longer storage, refrigerate up to a week, or FREEZE for 2-3 months. Slice before freezing for grab-and-go portions.
Thaw at room temperature or microwave for 20 seconds. Still tastes bakery-fresh!
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: Prep Oven and Loaf 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: Beat the 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: Whisk the 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: Fold in the Zucchini
- 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: Create the Cinnamon-Sugar Blend
- 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: Layer Batter and Topping
- 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 Completely
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!