If you’re ready for your kitchen to smell like cozy cinnamon bliss, this Snickerdoodle Zucchini Bread with Coconut Oil is calling your name. It transforms humble zucchini into a soft, cinnamon-swirled loaf that’s impossibly moist, tender, and a total crowd-pleaser. The coconut oil adds an irresistible richness, while a crackly cinnamon-sugar topping gives those addictive snickerdoodle vibes. Perfect for breakfast, an afternoon treat, or anytime you need a little homemade happiness.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s celebrate the magic that simple, everyday ingredients bring to this bread! Every one of these plays a little role in making Snickerdoodle Zucchini Bread with Coconut Oil taste so much more than the sum of its parts.
- All-purpose flour: The backbone of the loaf, giving it just the right amount of structure without making it dense.
- Baking powder: Lifts the bread so it rises tall and stays fluffy.
- Baking soda: Works with the powder to ensure that perfect crumb, balancing the acidity of the zucchini.
- Salt: Enhances all the flavors, especially the sweet and spicy notes.
- Ground cinnamon: Stars in both the batter and topping for classic snickerdoodle spice.
- Ground nutmeg: Adds a subtle warmth that partners perfectly with the cinnamon.
- Large eggs: Bind everything together and give the bread its soft, custardy texture.
- Coconut oil (melted): The secret to moistness, richness, and that faintly tropical aroma—plus, it keeps things dairy-free.
- Granulated sugar: Adds sweetness and helps the top become golden and crisp.
- Light brown sugar: Brings a hint of caramel depth for extra snickerdoodle character.
- Vanilla extract: Rounds out the spice and brings everything together in a warm, aromatic way.
- Finely shredded zucchini (squeezed): The magic ingredient—locks in moisture and gives the crumb that melt-in-your-mouth softness.
- Cinnamon sugar (for topping): That classic snickerdoodle crunch—don’t skip it!
How to Make Snickerdoodle Zucchini Bread with Coconut Oil
Step 1: Preheat Your Oven & Prep the Pan
Start by heating your oven to a cozy 350°F (175°C). Grab a trusty 9×5-inch loaf pan, and give it a good greasing—this will guarantee that your Snickerdoodle Zucchini Bread with Coconut Oil lifts out effortlessly. If you like easy cleanup, line the pan with parchment, letting it hang over the sides for a handy bread “sling.”
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures the leaveners and spices are evenly distributed, so every bite of your bread is perfectly spiced and tender. Take a moment to breathe in the cozy aroma—it’s a sneak peek of what’s to come!
Step 3: Combine Wet Ingredients
In a larger mixing bowl, beat together the eggs, melted (but not hot!) coconut oil, granulated sugar, brown sugar, and vanilla extract. Mix until everything is silky-smooth and beautifully blended. The coconut oil should incorporate easily if it’s fully melted—a little patience here ensures a perfectly tender loaf later.
Step 4: Add the Zucchini
Fold in the finely shredded, lightly squeezed zucchini. You want the zucchini to still be moist—just not swimming in extra liquid. Gently mixing it in now helps avoid overmixing once the flour goes in. The batter will start to look like a thick, speckled ribbon.
Step 5: Bring Wet and Dry Together
Add the dry ingredients to the wet mixture and stir just until combined. Be gentle—overmixing can make the loaf tough rather than fluffy. It’s okay if you spot a few streaks of flour; they’ll disappear during baking. The batter should be thick but easily scoopable.
Step 6: Pour and Top
Spoon your batter into the prepared loaf pan, smoothing out the top for even baking. Now comes the signature flourish: a layer of cinnamon sugar sprinkled liberally over the top. Trust me, this is what gives our Snickerdoodle Zucchini Bread with Coconut Oil its classic snickerdoodle cookie vibe, with a sweet, crackly crust.
Step 7: Bake to Perfection
Slide your pan into the oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick in the center—it should come out mostly clean. If you notice the top getting too dark before it’s done inside, tent a bit of foil loosely over the bread. Once ready, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—if you can wait that long!
How to Serve Snickerdoodle Zucchini Bread with Coconut Oil
Garnishes
This bread looks beautiful as is, with its golden, crackly cinnamon-sugar topping. But for extra flair, dust the cooled loaf with a little extra cinnamon sugar or even a drizzle of vanilla glaze. A pat of softened butter or a dollop of whipped cream on the side makes each bite melt-in-your-mouth delicious.
Side Dishes
Pair a warm, thick slice with a cup of coffee, hot chai, or a tall glass of oat milk. For breakfast, serve it alongside creamy greek yogurt and fresh berries. As a dessert, it’s lovely with caramelized peaches or a scoop of vanilla ice cream—the snickerdoodle spice goes with just about anything!
Creative Ways to Present
Turn your Snickerdoodle Zucchini Bread with Coconut Oil into sandwiches with a slather of cream cheese or nut butter. For brunch, cut thick slices, toast them lightly, and top with fresh fruit compote. You can even cube leftovers for a cinnamon-y bread pudding or layer them in parfaits with yogurt and granola. The options are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
Once your loaf is completely cool, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days. Snickerdoodle Zucchini Bread with Coconut Oil actually gets even more flavorful and moist after a day or so, making it perfect for baking ahead.
Freezing
To freeze, wrap the cooled loaf (or individual slices) in a double layer of plastic then foil. Pop into a zip-top bag for extra insurance. This bread freezes beautifully for up to three months. To enjoy, thaw overnight in the fridge or on the counter—the flavor and texture will be just as amazing as fresh.
Reheating
If you like your slices warm, simply toast them in a toaster oven or heat gently in the microwave for 10-15 seconds. For a treat, add a pat of butter so it melts right in. Warm Snickerdoodle Zucchini Bread with Coconut Oil is the next best thing to pulling it fresh from the oven!
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can replace half of the all-purpose flour with whole wheat flour for a heartier, nuttier loaf. Just keep in mind that the bread may be slightly denser, but it will still be just as delicious.
Do I need to peel the zucchini?
No need to peel—just wash and grate the zucchini with skins on. The green flecks look beautiful and add subtle texture, plus the skin is packed with nutrients.
What’s the best way to shred and drain zucchini?
Use the fine side of a box grater or a food processor. After shredding, gently squeeze out most of the liquid with your hands or a clean kitchen towel. Don’t overdo it—some moisture is needed for that perfectly tender crumb.
Can I make muffins or mini loaves with this recipe?
Definitely! Divide the batter between muffin tins (lined or greased), or use mini loaf pans. Bake at the same temperature, but start checking for doneness at the 22-25 minute mark for muffins and 30-35 minutes for minis.
Is this bread suitable for vegans?
As written, it contains eggs, but you can try swapping in flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) for a vegan version. The coconut oil already keeps it dairy-free, and the result is still moist and flavorful!
Final Thoughts
There’s something so comforting about baking up a loaf of Snickerdoodle Zucchini Bread with Coconut Oil and sharing it with your favorite people. It’s sweet, spiced, plushly textured, and oh-so welcoming. I hope you fall just as in love with it as I have—don’t be surprised if this becomes your go-to quick bread recipe year-round!
Print
Snickerdoodle Zucchini Bread with Coconut Oil Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of a traditional snickerdoodle combined with the moistness of zucchini bread, all made with the goodness of coconut oil. This recipe creates a perfect harmony of sweet and spice in every slice.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 3/4 cup coconut oil (melted and slightly cooled)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (squeezed to remove excess moisture)
Topping:
- 1 tablespoon cinnamon sugar
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a large mixing bowl, beat eggs, coconut oil, granulated sugar, brown sugar, and vanilla until smooth. Fold in shredded zucchini.
- Combine and Bake: Add dry ingredients to wet mixture and stir until just combined. Pour batter into the prepared loaf pan, sprinkle cinnamon sugar on top. Bake for 55–65 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- For extra moisture, lightly drain zucchini.
- This bread freezes well; wrap tightly and store for up to 3 months.
- Substitute half of all-purpose flour with whole wheat flour for a heartier texture.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
