Snickerdoodle Zucchini Bread

In this delightful fusion of flavors, the Snickerdoodle Zucchini Bread transcends the ordinary, offering a tantalizing experience that marries the comforting essence of snickerdoodle cookies with the moist, wholesome goodness of zucchini-infused bread. The aroma alone is a prelude to the symphony of tastes that await, wafting through the kitchen with a mix of cinnamon, sugar, and a hint of vanilla.

The moist crumb of the zucchini bread, studded with tender shreds of zucchini, provides a canvas for the cinnamon-sugar swirl that runs through its core. This swirl, reminiscent of the iconic snickerdoodle cookie, weaves a ribbon of sweetness and spice, creating a delicious interplay of textures and flavors. As you slice into the loaf, the knife glides effortlessly through the soft bread, revealing the intricate pattern of the cinnamon-sugar swirl that promises a delectable experience in every bite.

Upon tasting, the amalgamation of the spiced cinnamon and the subtle sweetness of the sugar unfolds, complementing the natural flavors of zucchini. Each slice embodies a perfect balance between the moist, zucchini-laden bread and the comforting warmth of snickerdoodle spices. The cinnamon-sugar crust that forms during baking adds a delightful crunch, enhancing the overall texture and creating a sensory journey that is both satisfying and indulgent.

The Snickerdoodle Zucchini Bread transcends the ordinary boundaries of traditional bread, offering a unique and unforgettable culinary encounter. It’s a celebration of contrasts, where the earthy notes of zucchini harmonize with the sweet and spiced nuances of the snickerdoodle, resulting in a delectable treat that beckons to be savored with every mouthful. This bread is not just a mere confluence of ingredients; it is an artful creation that elevates the humble zucchini bread to a realm of extraordinary delight.


2 cups of grated zucchini (ensure it’s wet, without prior drying)
3 cups of all-purpose flour
1 1/4 cups of white granulated sugar
1 cup of melted coconut oil
3 eggs
2 teaspoons of vanilla extract
2 teaspoons of cinnamon
1 teaspoon of baking soda
1/2 teaspoon of cream of tartar
1 teaspoon of salt

For the cinnamon-sugar topping:
1/2 cup of white granulated sugar
1 teaspoon of cinnamon
1/4 teaspoon of cream of tartar


1. Preheat oven to 350°F (175°C) and grease 2 standard-sized loaf pans.

2. In a large bowl, whisk together melted coconut oil, eggs, sugar, and vanilla extract until well combined.

3. In a separate bowl, combine flour, cinnamon, baking soda, cream of tartar, and salt.

4. Gradually add the dry mixture to the wet mixture, stirring until just combined.

5. Gently fold in the grated zucchini until evenly distributed throughout the batter.

6. Pour 1/4 of the batter in both loaf pans.

7. In a small bowl, mix together the topping ingredients: sugar, cinnamon, and cream of tartar.

8. Put 2 tablespoons of topping on top of the batter. Spread evenly.

9. Fill the pans with the rest of the batter.

10. Sprinkle the rest of topping mixture evenly over the batter in both pans. Divide evenly.

11. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.

12. Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes. Carefully transfer the bread to a wire rack to cool completely before slicing and serving.

Indulge in the scrumptious flavors of Snickerdoodle Zucchini Bread and experience the perfect balance between the moistness of zucchini bread and the comforting spices of a snickerdoodle cookie. This recipe is a unique twist on a classic, and it will undoubtedly become a favorite treat for you and your loved ones.

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