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The Best Snickerdoodle Zucchini Bread
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The Best Snickerdoodle Zucchini Bread

This Snickerdoodle Zucchini Bread blends the warm cinnamon-sugar goodness of classic snickerdoodle cookies with the tender, moist texture of zucchini bread. Made with coconut oil for a healthier touch and cream of tartar for that signature snickerdoodle tang, this bread is perfect for breakfast, dessert, or a sweet afternoon snack. Your kitchen will smell absolutely irresistible while it bakes!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Sweet Bread
Cuisine: American
Keyword: cinnamon bread, snickerdoodle bread, snickerdoodle zucchini bread, sweet zucchini bread, zucchini bread with cinnamon
Servings: 16 slices
Calories: 245kcal

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
  • ½ teaspoon cream of tartar or substitute with ½ 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
  • ¼ teaspoon cream of tartar optional; omit if unavailable

Instructions

Prepare the Oven and Loaf Pans

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

Make the Batter

  • In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until combined.
  • In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms.
  • Fold in the grated zucchini until fully incorporated.

Prepare the Topping

  • In a small bowl, combine the sugar, cinnamon, and cream of tartar.

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 between the two pans, spreading it evenly over the first layer of batter and topping.
  • Sprinkle the remaining topping mixture over both loaves.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool completely on a wire rack before slicing and serving.

Notes

Cream of tartar helps create a light, cake-like texture and adds the signature tang of snickerdoodle cookies.
Don’t skip the cinnamon-sugar topping — it adds a sweet, crunchy crust that makes each slice irresistible.
If you don’t have cream of tartar, substitute with ½ teaspoon baking powder in the batter and skip the cream of tartar in the topping.