There’s something almost magical about how certain recipes instantly transport you back to a moment in time. For me, this Snickerdoodle Zucchini Bread recipe is one of them. I still remember the cozy summer afternoon my grandma handed me a warm slice straight from the oven—cinnamon-sugar crust crackling, the soft center bursting with sweet zucchini goodness. It was love at first bite.
At recipeslia.com, my mission is to share these special recipes in a way that makes cooking joyful, not intimidating. This recipe isn’t just a delicious twist on a classic quick bread—it’s a celebration of flavor, texture, and family memories. Whether you’re using up summer zucchini or just love cinnamon-sugar everything, this bread is about to become a new favorite.
Let’s dive into this comforting and unforgettable loaf that brings two favorites—snickerdoodles and zucchini bread—together in a sensational way.
Snickerdoodle Zucchini Bread Recipe
Table of Contents
Why You’ll Love This Snickerdoodle Zucchini Bread Recipe
A Flavor Marriage That Works
This snickerdoodle zucchini bread recipe isn’t your average quick bread. By infusing it with the warm, spiced sweetness of cinnamon-sugar and the soft texture of shredded zucchini, it delivers a uniquely balanced bite. The zucchini adds natural moisture and depth without overwhelming the flavor—so even picky eaters won’t know they’re enjoying a veggie-packed treat. Plus, the cream of tartar adds that signature snickerdoodle tang, making every slice wonderfully nostalgic.
Not only is this bread beautifully golden and lightly crisp on top thanks to its snickerdoodle-inspired topping, but it’s also tender inside with a subtle crunch on the edges. That means it pairs perfectly with a morning coffee, a scoop of vanilla ice cream, or a cozy blanket and a book. If you’ve already fallen for the warm flavors in our Cinnamon Zucchini Coffee Cake or the classic Zucchini Bread Recipe, you’ll absolutely love this upgraded twist.
Pantry-Friendly and Simple to Make
No fancy tools or complicated steps here—just straightforward baking. This snickerdoodle zucchini bread recipe comes together in one bowl with everyday pantry staples like flour, sugar, cinnamon, eggs, and oil. You don’t even have to dry out the zucchini, which saves time and keeps the texture spot-on.
Whether you’re a confident baker or just getting started, this recipe is wonderfully forgiving. It’s a terrific way to use up that extra zucchini from your garden or farmer’s market haul. If you’ve enjoyed making Banana Zucchini Bread or Double Chocolate Zucchini Bread, you’ll appreciate how fuss-free this one is.
How to Make Snickerdoodle Zucchini Bread Recipe
Gather Your Ingredients with Confidence
Here’s what you’ll need for the batter:
- 1 cup coconut oil, melted
- 3 large eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar (or ½ tsp baking powder)
- 1 teaspoon salt
- 2 cups grated zucchini, wet and undrained
Topping:
- ½ cup granulated white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cream of tartar (optional)
What’s special here is the use of cream of tartar, a key to achieving that classic snickerdoodle tang. If you’ve ever made Lemon Zucchini Bread or Blueberry Banana Zucchini Bread, you’ll appreciate how this combo takes familiar ingredients and brings them into a new, irresistible form.
Simple Steps for a Perfect Bake
- Preheat & Prep – Heat your oven to 325°F and grease two 9×5-inch loaf pans.
- Mix Wet Ingredients – In a large bowl, whisk together the melted coconut oil, eggs, sugar, and vanilla until smooth.
- Add Dry Ingredients – Stir in flour, cinnamon, baking soda, cream of tartar, and salt. Don’t overmix.
- Fold in Zucchini – Gently stir in the grated zucchini.
- Pour and Top – Divide the batter between the pans. Mix topping separately and sprinkle generously over each loaf.
- Bake – Bake for 50–60 minutes or until a toothpick comes out clean. Cool in the pan for 10–15 minutes before removing.
If you love baking fruity variations, try our Peach Muffins Recipe and Lemon Blueberry Bread.
Serving and Storing Your Snickerdoodle Zucchini Bread
Delicious Ways to Serve It
Enjoy it warm with a pat of butter or cream cheese. Serve with vanilla ice cream for dessert or fresh fruit and coffee for brunch. Like our Strawberry Scones Recipe or Double Chocolate Zucchini Bread, this loaf makes sharing sweeter.
How to Store and Freeze for Later
- Room Temp: Wrap tightly, enjoy within 3–4 days.
- Fridge: Keeps fresh up to 1 week.
- Freezer: Freeze loaves (whole or sliced) for up to 3 months.
Craving something for the holidays? Pair this bread with Lemon Zucchini Bread or Banana Zucchini Bread for a perfect gift set.
Troubleshooting & Fun Variations to Try
Avoid These Common Baking Mistakes
- Don’t dry the zucchini—just don’t pack it too tightly.
- Use an oven thermometer if your bread sinks.
- Replace expired baking soda or missing cream of tartar for ideal rise.
- Don’t overbake—check at 50 minutes with a toothpick.
Love baking savory twists like Zucchini Cheddar Scones? This bread will be your new go-to.
Flavor Twists for Every Season
- Fall Favorite: Add diced apples or applesauce.
- Chocolate: Stir in mini chips.
- Nutty: Mix in chopped walnuts or pecans.
- Citrus: Add lemon zest and juice.
Pair with Peach Blueberry Crisp or Peach Muffins for a well-rounded seasonal spread.
Print
Snickerdoodle Zucchini Bread Recipe – Moist, Sweet & Perfect Every Time
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves 1x
- Diet: Vegetarian
Description
Sweet cinnamon meets moist zucchini in this snickerdoodle-inspired quick bread that’s easy, flavorful, and perfect for breakfast or dessert.
Ingredients
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 1/2 tsp baking powder)
1 teaspoon salt
2 cups grated zucchini (do not squeeze)
Topping:
½ cup granulated white sugar
1 teaspoon cinnamon
1/4 tsp cream of tartar (optional)
Instructions
1. Preheat oven to 325°F and grease two 9×5-inch loaf pans.
2. In a bowl, whisk coconut oil, eggs, sugar, and vanilla.
3. Add flour, cinnamon, baking soda, cream of tartar, and salt.
4. Stir in grated zucchini until just combined.
5. Divide batter into pans. Mix topping and sprinkle evenly on top.
6. Bake for 50–60 minutes until toothpick comes out clean.
7. Cool in pans for 10–15 mins, then transfer to a rack.
Notes
Do not drain the zucchini; the moisture helps keep the bread tender.
If cream of tartar is unavailable, substitute in the batter only.
Freeze baked loaves for up to 3 months, sliced or whole.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 17g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose?
Yes, up to 50%. It adds a denser texture and nutty flavor.
Do I need to peel the zucchini first?
No—keep the skin on for nutrients and texture.
Why is cream of tartar used in this bread?
It gives that signature snickerdoodle tang.
Can I make this recipe into muffins?
Absolutely. Bake at 325°F for 22–26 minutes in lined muffin tins.
Conclusion
This Snickerdoodle Zucchini Bread recipe is a cozy, cinnamon-sugar treat that’s great for breakfast, dessert, or gift giving. It’s rich, moist, and always a hit. If you’ve enjoyed Zucchini Bread or Cinnamon Zucchini Coffee Cake, this is your next favorite bake.
