Looking for a unique twist on a classic? Snickerdoodle Zucchini Bread combines the warm, cinnamon-sugar charm of snickerdoodle cookies with the moist texture of zucchini bread. It’s a delightful way to use up extra zucchini from your garden.

This recipe transforms a humble vegetable into a sweet treat. Perfect for breakfast, snacks, or dessert, it’s a versatile loaf that surprises with every bite. Plus, it makes two loaves—ideal for sharing or freezing for later.

Join me as I guide you through crafting this delicious bread. From simple ingredients to easy steps, you’ll see why this fusion has become a family favorite in my home. Let’s bake something extraordinary!

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Snickerdoodle Zucchini Bread: Cozy Cinnamon Bliss Awaits

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👨‍🍳 Author: Ezra Bennett

🌍 Cuisine: General

🍰 Category: Breads

Ingredients:

01

1 cup coconut oil, melted

02

3 large eggs

03

1¼ cups granulated white sugar

04

1 teaspoon vanilla extract

05

3 cups all-purpose flour

06

2 teaspoons ground cinnamon

07

1 teaspoon baking soda

08

½ teaspoon cream of tartar

09

1 teaspoon salt

10

2 cups grated zucchini (wet, don’t dry it first)

11

Ingredients (Topping):

12

½ cup granulated white sugar

13

1 teaspoon ground cinnamon

14

¼ teaspoon cream of tartar

Instructions:

Step 01

Preheat oven to 350°F.

Step 02

Grease two 8½″×4½″ loaf pans.

Step 03

In a large bowl, beat coconut oil, eggs, sugar, and vanilla until smooth.

Step 04

In a separate bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.

Step 05

Add dry ingredients to wet mixture and stir until just combined (batter will be thick).

Step 06

Fold in grated zucchini.

Step 07

In a small bowl, combine topping sugar mixture.

Step 08

Fill each loaf pan halfway with batter; sprinkle 2 Tbsp topping over each.

Step 09

Divide remaining batter between pans and sprinkle with the rest of the topping.

Step 10

Bake for 45–50 minutes, or until a knife inserted into the center comes out clean.

Step 11

Cool completely on a wire rack before slicing.

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Delicious Snickerdoodle Zucchini Bread

Why This Dish Is a Must-Try

Snickerdoodle Zucchini Bread isn’t just another quick bread—it’s a game-changer. This recipe blends nostalgic cookie flavors with the wholesome goodness of zucchini, creating a treat that’s both indulgent and clever. Here’s why it deserves a spot in your kitchen.

• Unique Flavor Fusion: Combines the cinnamon-sugar allure of snickerdoodles with the subtle earthiness of zucchini for a taste that’s both familiar and fresh.
• Versatile Use: Perfect as a breakfast slice with coffee, a midday snack for kids, or a light dessert after dinner. It fits any occasion with ease.
• Double Loaf Bonus: Yields two loaves, so you can enjoy one now and freeze the other—or share with friends for instant kitchen cred.
• Healthy Twist: Sneaks in veggies for added nutrition, plus uses coconut oil for a dose of healthy fats while keeping the bread moist and sweet.

Ingredients for Snickerdoodle Zucchini Bread

Gathering the right ingredients is key to making Snickerdoodle Zucchini Bread. This list is simple, with pantry staples and fresh zucchini at the core. Let’s break down what you’ll need for the bread and topping.

• 1 cup coconut oil, melted
• 3 large eggs
• 1¼ cups granulated white sugar
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups grated zucchini (wet, don’t dry it first)
• Ingredients (Topping):
• ½ cup granulated white sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon cream of tartar

Ezra’s Action Plan: Step-by-Step Snickerdoodle Zucchini Bread

Creating Snickerdoodle Zucchini Bread is straightforward with a little prep. Follow these steps to transform basic ingredients into a spiced, sweet loaf that’ll fill your home with irresistible aromas. Let’s get started!

1. Preheat oven to 350°F.
2. Grease two 8½″×4½″ loaf pans.
3. In a large bowl, beat coconut oil, eggs, sugar, and vanilla until smooth.
4. In a separate bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.
5. Add dry ingredients to wet mixture and stir until just combined (batter will be thick).
6. Fold in grated zucchini.
7. In a small bowl, combine topping sugar mixture.
8. Fill each loaf pan halfway with batter; sprinkle 2 Tbsp topping over each.
9. Divide remaining batter between pans and sprinkle with the rest of the topping.
10. Bake for 45–50 minutes, or until a knife inserted into the center comes out clean.
11. Cool completely on a wire rack before slicing.

Quickfire Tips from Ezra’s Kitchen

Here are some insider tips to elevate your baking game with this recipe. These nuggets of wisdom will ensure success every time.

• Zucchini Moisture: Don’t squeeze out all the water from grated zucchini—it keeps the bread moist. But if it’s overly wet, lightly pat with a towel to avoid soggy batter.
• Cream of Tartar Substitute: No cream of tartar? Use ½ tsp baking powder in the bread instead. It won’t have the exact tang, but it’ll still rise nicely.
• Flavor Boost: Let the bread rest overnight. The cinnamon-sugar topping melds with the loaf, deepening the taste for an even better slice on day two.

Ezra’s Remix: Snickerdoodle Zucchini Bread Variations & Hacks

Love experimenting? Here are some creative twists on Snickerdoodle Zucchini Bread to suit different tastes or dietary needs. Mix it up and make it your own!

• Nutty Addition: Fold in ½ cup chopped walnuts or pecans for a crunchy texture. Add them with the zucchini to distribute evenly throughout the batter.
• Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free baking mix. Check consistency, as you might need a touch less liquid due to different absorption.
• Chocolate Twist: Mix in ½ cup mini chocolate chips for a decadent touch. Sprinkle a few on top before baking for a melty, sweet surprise.

Ezra’s Serving Style for Snickerdoodle Zucchini Bread

This bread shines on its own, but pairing it with complementary flavors takes it to the next level. Here are my favorite ways to serve it for any time of day.

• With Coffee or Tea: A warm slice alongside a hot beverage makes for a cozy breakfast or afternoon break. The cinnamon notes pair beautifully with both.
• With Whipped Cream: Add a dollop of whipped cream for a dessert vibe. It enhances the sweetness and adds a creamy contrast to the spiced crust.
• With Fresh Fruit: Serve with sliced strawberries or apples on the side. The fruit’s freshness balances the rich, sugary topping for a lighter feel.

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Wrap-Up from Ezra’s Culinary Corner

Baking this bread always brings me back to that summer day with Hana and Anna. It’s a slice of our story, and I hope it becomes part of yours. Drop a comment with your thoughts or share your spin—I’m all ears for new kitchen tales!

Frequently Asked Questions (FAQ)