Best Snickerdoodle Zucchini Bread

This snickerdoodle zucchini bread transforms garden surplus into a fragrant, cinnamon-spiced treat that tastes remarkably like the classic cookie. The coconut oil adds moisture while keeping it on the healthier side, and that signature cream of tartar gives it the authentic snickerdoodle tang that makes this bread truly special.

I first created this recipe during a summer when our garden produced zucchini faster than we could eat it. My children initially wrinkled their noses at "vegetable bread" until the cinnamon sugar aroma filled our kitchen. Now they request it before the zucchini is even harvested.

Ingredients

• All purpose flour: creates the perfect structure without being too dense
• Coconut oil: provides moisture and subtle flavor without dairy
• Cream of tartar: delivers that classic snickerdoodle tang look for it in the spice aisle
• Fresh zucchini: adds moisture and nutrition keep it wet for best results
• Cinnamon: creates that signature snickerdoodle flavor use fresh for best aroma
• Vanilla extract: enhances all the flavors choose pure over imitation

Step-by-Step Instructions

Prepare Your Space:

Preheat your oven to exactly 350°F and thoroughly coat two loaf pans with cooking spray. Getting into every corner prevents sticking later. The size matters here 4½" x 8½" pans yield the perfect height.

Mix The Wet Ingredients:

Beat the melted coconut oil with eggs, sugar, and vanilla until completely smooth and slightly lighter in color. The oil must be fully melted but not hot enough to cook the eggs. This mixture forms the moist base of your bread.

Combine Dry Ingredients:

In a separate bowl, whisk flour, cinnamon, baking soda, cream of tartar, and salt until no lumps remain. This even distribution ensures consistent flavor and proper rise throughout the bread.

Create The Batter:

Add dry ingredients to wet ingredients and mix until just combined. The batter will be quite thick. Fold in the wet zucchini gently until evenly distributed. Resist the urge to squeeze moisture from the zucchini as it creates necessary steam during baking.

Layer The Loaves:

Fill each pan halfway with batter then sprinkle with 2 tablespoons of cinnamon sugar mixture. Top with remaining batter and generously sprinkle the remaining cinnamon sugar on top. This creates a delightful middle swirl and crisp top.

Bake To Perfection:

Bake for 45 to 50 minutes, checking for doneness with a knife inserted in the center. Cool completely on a wire rack before slicing to allow the structure to set properly. The bread continues cooking slightly as it cools.

Save This

The cream of tartar is truly the secret ingredient here. I discovered its importance when I once made the recipe without it, and while still tasty, it lacked that distinctive snickerdoodle flavor. My grandmother always added cream of tartar to her snickerdoodle cookies, and including it in this bread brings back wonderful memories of baking in her kitchen.

Storage Solutions

This bread maintains its moisture and flavor exceptionally well. Store at room temperature in an airtight container for up to four days. For longer storage, wrap individual slices in plastic wrap then place in a freezer bag they'll keep for up to three months. Thaw at room temperature or microwave a frozen slice for 30 seconds for a quick treat.

Substitution Guide

No coconut oil? Unsalted butter works beautifully in equal amounts. For dairy free beyond coconut oil, try avocado oil for a neutral flavor. Yellow summer squash can replace zucchini in the same quantity. The recipe notes mention substituting baking powder for cream of tartar in the bread, but for the true snickerdoodle experience, try to include the original ingredient.

Serving Suggestions

Enjoy this bread slightly warm with a spread of cream cheese for a decadent breakfast. For dessert, top a slice with vanilla ice cream and a drizzle of caramel sauce. It pairs wonderfully with coffee or chai tea for an afternoon pick me up. Cut into small squares for a unique addition to brunch buffets or potlucks.

Seasonal Variations

In fall, add 1/2 cup of chopped walnuts or pecans and a pinch of nutmeg for warmth. During winter holidays, incorporate dried cranberries and orange zest for festive flavor. In spring, try adding 1/4 cup of poppy seeds for texture. Summer is perfect for the recipe as written, when zucchini is most abundant and flavorful.

Common Queries

→ How does cream of tartar affect the texture?

Cream of tartar creates a lighter, cake-like crumb and enhances the classic snickerdoodle flavor profile.

→ Can I substitute the coconut oil?

Yes, you can use melted butter or other neutral oils, but coconut oil adds subtle flavor and moisture.

→ Do I need to squeeze the moisture from the zucchini?

No, keep the zucchini wet—its moisture is essential for a soft, tender crumb.

→ What size pans are best?

Two 4½ x 8½ inch loaf pans work well for even baking and portioning.

→ How do I know when the bread is done?

Bake until a knife inserted in the center comes out clean, typically after 45–50 minutes.

→ Can I skip cream of tartar in the topping?

Yes, you can omit it from the topping without affecting flavor or texture significantly.