If you’re searching for the ultimate blend of cozy flavors and healthy baking, Snickerdoodle Zucchini Bread with Coconut Oil is about to become your new obsession. Imagine a loaf that’s unbelievably moist from zucchini, richly spiced with cinnamon, and crowned with a classic snickerdoodle sugar topping—all while keeping things a little lighter thanks to coconut oil. This recipe delivers an irresistible combination of nostalgia and nourishment, making it perfect for breakfast, snacking, or even an indulgent after-dinner treat. Whether you’re a seasoned baker or this is your very first quick bread, this is the recipe you’ll want to share with everyone you love.

Snickerdoodle Zucchini Bread with Coconut Oil Recipe - Recipe Image

Ingredients You’ll Need

Don’t you love a recipe that relies on simple, everyday ingredients, but transforms them into something magical? Each component in Snickerdoodle Zucchini Bread with Coconut Oil brings its own burst of flavor, tender crumb, and golden color. Let’s break down exactly what you’ll need, plus a few tips to guarantee the perfect loaf every time!

Zucchini: Squeeze out as much liquid as you can for a beautifully textured, never soggy, bread.
Coconut oil (melted): Adds incredible richness and keeps the bread moist without overpowering the flavor.
Granulated sugar: Sweetens the whole loaf and helps give that signature snickerdoodle taste.
Brown sugar: Brings a lovely hint of caramel depth you just can’t get from white sugar alone.
Eggs: Provides structure and binds everything together for a perfectly sliceable loaf.
Vanilla extract: Adds warm, inviting undertones that tie all the flavors together.
All-purpose flour: The backbone of your bread—keep it light and fluffy with careful measuring!
Baking soda & Baking powder: Both are key for the beautiful rise and soft crumb.
Ground cinnamon: You can’t have snickerdoodle without plenty of this cozy spice!
Cream of tartar: This is what gives snickerdoodles their signature tang—yes, it belongs in bread too!
Salt: Just a pinch to balance the sweet and make all the other flavors pop.
Cinnamon Sugar Topping (granulated sugar + cinnamon): Creates that iconic crispy, cinnamon-kissed crown on every slice.

How to Make Snickerdoodle Zucchini Bread with Coconut Oil

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan to prevent sticking—feel free to use a strip of parchment paper if you like super-easy removal. This small step ensures your Snickerdoodle Zucchini Bread with Coconut Oil turns out perfectly golden and slides right out of the pan when it’s done.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture looks smooth and glossy. The warmth from the coconut oil will help dissolve the sugars, which is your secret to a beautifully tender crumb later on.

Step 3: Add the Zucchini

Next, fold in the grated zucchini. If any extra liquid has pooled at the bottom of your bowl or measuring cup, try to leave it behind—too much moisture can weigh down the bread. Stir until everything is evenly combined, and marvel at the fresh green flecks running through your batter.

Step 4: Combine the Dry Ingredients

In a second bowl, whisk together the flour, baking soda, baking powder, cinnamon, cream of tartar, and salt. Mixing these separately ensures that your leavening agents and spices are evenly distributed, which makes for a perfectly risen, flavorful loaf every single time.

Step 5: Bring Wet and Dry Together

Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon just until you see no more streaks of flour. Don’t overmix—this is the key to a light, fluffy Snickerdoodle Zucchini Bread with Coconut Oil! If desired, now’s the time to fold in a handful of nuts or mini chocolate chips for a fun twist.

Step 6: Pour and Top

Transfer your batter to the prepared loaf pan and smooth the surface for even baking. In a small dish, mix together the cinnamon sugar topping, then sprinkle it liberally over the batter. The aroma the second this hits the oven is pure magic!

Step 7: Bake and Cool

Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no raw batter). Let your bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. If you can wait, the flavor gets even better after an hour or two!

How to Serve Snickerdoodle Zucchini Bread with Coconut Oil

Garnishes

For a bakery-quality look, dust freshly baked slices with an extra sprinkle of cinnamon sugar right before serving. A dollop of whipped cream or a drizzle of honey can also elevate each piece of Snickerdoodle Zucchini Bread with Coconut Oil into a stunning dessert. If you want even more decadence, a spoonful of vanilla yogurt on the side is divine!

Side Dishes

This versatile loaf pairs well with so many sides. For breakfast, serve alongside fresh fruit salad and a piping hot cup of coffee. Brunch it up with a citrusy smoothie or a soft cheese plate. If you’re going for a dessert vibe, a scoop of vanilla ice cream or some toasted pecans make the perfect finishing touch.

Creative Ways to Present

Try toasting a slice and slathering it with cinnamon butter or nut butter for an irresistible twist. For gatherings, cut your Snickerdoodle Zucchini Bread with Coconut Oil into cubes and offer as part of a DIY dessert platter, or package a loaf in parchment paper and ribbon for a heartfelt homemade gift.

Make Ahead and Storage

Storing Leftovers

This bread stays moist and delicious for several days. Simply wrap your cooled loaf tightly in plastic wrap or store in an airtight container at room temperature. If your kitchen gets warm, it’s best to store the bread in the refrigerator to keep it fresh longer.

Freezing

Snickerdoodle Zucchini Bread with Coconut Oil freezes beautifully. Wrap individual slices or the whole loaf tightly with plastic wrap and then foil. Tuck it in the freezer for up to two months—just label with the date so you remember to treat yourself soon!

Reheating

For that just-baked taste, warm slices in the microwave for 10 to 15 seconds or in a toaster oven for a minute. The cinnamon aroma returns, and the bread becomes wonderfully soft again, just as if it were fresh out of the oven.

FAQs

Can I make this bread gluten-free?

Absolutely! Simply substitute the all-purpose flour with your favorite 1-to-1 gluten-free baking blend. Keep an eye on the bake time, and check for doneness with a toothpick a few minutes early.

What’s the best way to keep the bread from getting soggy?

The key is squeezing out as much excess moisture from the grated zucchini as possible before adding it to your batter. You can press it between paper towels or use a clean kitchen towel for best results.

Can I use a different oil instead of coconut oil?

Sure, though coconut oil does add a subtle richness that really enhances this recipe. If you need to substitute, melted butter or another neutral oil like avocado will work, but you may notice a slight change in flavor and texture.

Can I add mix-ins like nuts or chocolate?

Definitely! Fold in up to 1/2 cup of chopped walnuts, pecans, or mini chocolate chips for extra crunch or chocolatey goodness. They blend right into the batter and bake up perfectly.

Is Snickerdoodle Zucchini Bread with Coconut Oil suitable for breakfast?

Absolutely—this bread is perfect for breakfast! It’s not too sweet and gets a nutritional boost from the zucchini, so you can feel good about slicing it up with your morning coffee or grabbing a piece on your way out the door.

Final Thoughts

This is one of those recipes that will make you wonder how you ever lived without it. Snickerdoodle Zucchini Bread with Coconut Oil turns simple pantry staples and fresh garden zucchini into a loaf that’s moist, fragrant, and packed with comfort in every bite. Give it a try and let your kitchen fill with that magical cinnamon aroma—you’ll want to make it again and again, for yourself and everyone you adore.

Snickerdoodle Zucchini Bread with Coconut Oil Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8 slices) 1x
Diet: Vegetarian

Print Recipe

Description

This Snickerdoodle Zucchini Bread with Coconut Oil is a delightful twist on traditional zucchini bread, featuring a cinnamon sugar topping for added flavor. Moist, flavorful, and perfect for breakfast or snacking!

Ingredients

Scale

Main Bread:

1 1/2 cups grated zucchini (excess moisture squeezed out)
1/2 cup melted coconut oil
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon cream of tartar
1/2 teaspoon salt

Cinnamon Sugar Topping:

1 tablespoon granulated sugar
1/2 teaspoon cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix wet ingredients: In a large bowl, whisk together melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla. Stir in grated zucchini.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, cream of tartar, and salt.
Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
Prepare and bake: Pour batter into loaf pan, smooth the top. Mix cinnamon sugar topping, sprinkle over batter. Bake for 50-60 minutes until a toothpick comes out clean. Cool before slicing.