Go Back
The Best Snickerdoodle Zucchini Bread
Pin Recipe Print Recipe

The Best Snickerdoodle Zucchini Bread

Combining the cinnamon-sugar goodness of snickerdoodle cookies with moist zucchini bread, this treat is perfect for breakfast, dessert, or a sweet snack. The addition of cream of tartar gives it a classic snickerdoodle flavor.
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
  • 1/2 teaspoon cream of tartar or substitute with 1/2 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
  • 1/4 teaspoon cream of tartar optional; omit if unavailable

Instructions

Step One: Prepare the Oven and Loaf Pans

  • Preheat your oven to 350°F (175°C).
  • Generously coat two loaf pans (approximately 4 ½" x 8 ½") with your favorite cooking spray.

Step Two: 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 well combined. (The batter will be thick.)
  • Fold in the grated zucchini and mix until fully incorporated.

Step Three: Prepare the Topping

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

Step Four: 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

Substitution: If you don’t have cream of tartar, use 1/2 teaspoon baking powder in the batter and omit it from the topping.
Storage: Keep the bread in an airtight container for up to 3 days or freeze for longer storage.