If you’ve ever wished your favorite cozy cookie could meld with fresh summer zucchini, Snickerdoodle Zucchini Bread with Coconut Oil is the treat you’ve been missing. Imagine the sweet cinnamon sugar crunch that defines a snickerdoodle, swirled into a tender loaf boasting golden zucchini flecks and a subtle coconut-y richness. This surprisingly easy quick bread is irresistibly moist thanks to the zucchini and coconut oil, and the cinnamon-sugar topping gives every slice a warm, nostalgic vibe. Whether it’s breakfast, snack, or dessert, this recipe captures comfort in every bite.
Ingredients You’ll Need
The ingredient list for Snickerdoodle Zucchini Bread with Coconut Oil is refreshingly straightforward, yet each component shines in the final loaf. Every ingredient, from aromatic cinnamon to nutty coconut oil, plays a crucial role in crafting that iconic snickerdoodle flavor and soft, moist crumb.
- All-purpose flour: Provides the structure for the loaf, resulting in a tender—never dry—crumb.
- Baking soda & baking powder: This dynamic duo ensures a rise that is fluffy but not overly airy.
- Salt: Brightens up every bite and balances the sweetness.
- Ground cinnamon: The heart of the snickerdoodle flavor, bringing warmth and spice.
- Ground nutmeg: Adds subtle depth and coziness to the loaf.
- Coconut oil (melted): Infuses the bread with moisture and a delicate coconut hint—don’t skip it!
- Granulated sugar: Gives classic sweetness, plus forms part of the crackly topping.
- Brown sugar: Adds a layer of caramel-like richness and helps keep the crumb soft.
- Eggs: Essential for binding the batter and giving the bread a lovely lift.
- Vanilla extract: Rounds out the snickerdoodle aroma with creamy complexity.
- Grated zucchini (excess moisture squeezed out): Keeps each bite impossibly moist without affecting the flavor—just be sure to squeeze it well!
- Milk (dairy or non-dairy): Brings the batter together for a perfectly plush loaf.
- For the cinnamon-sugar topping: A secret weapon—two tablespoons granulated sugar plus a teaspoon cinnamon, sprinkled generously on top!
How to Make Snickerdoodle Zucchini Bread with Coconut Oil
Step 1: Prep Your Pan and Oven
Get things started by preheating your oven to 350°F. Grease a 9×5-inch loaf pan so your bread pops out effortlessly; lining it with parchment paper adds extra insurance for simple removal. This ensures your Snickerdoodle Zucchini Bread with Coconut Oil bakes up evenly with crisp golden edges.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg in a medium bowl. This guarantees your leaveners and spices are perfectly distributed, which means no unexpected salty or spicy pockets—just smooth, even flavor.
Step 3: Whisk the Wet Ingredients
In a large bowl, combine the melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and glossy. The melted coconut oil infuses the batter with richness, while the sugars create that snickerdoodle sweetness. This stage sets the foundation for that classic snickerdoodle flavor.
Step 4: Fold in the Zucchini and Milk
Stir in your well-squeezed grated zucchini and the milk. The zucchini delivers that signature moist crumb, while the milk makes the batter luscious and light—just what you want for Snickerdoodle Zucchini Bread with Coconut Oil!
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry mixture to the wet, gently stirring until just combined. Over-mixing can lead to tough bread, so once you don’t see any flour streaks, you’re set! At this point, if you want extra crunch, gently fold in half a cup of chopped walnuts or pecans.
Step 6: Add the Cinnamon-Sugar Topping and Bake
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Mix the remaining two tablespoons sugar with one teaspoon cinnamon, then sprinkle this magic “snickerdoodle crust” evenly over the batter. Bake for 50–60 minutes, until a toothpick comes out mostly clean with a few moist crumbs.
Step 7: Cool and Slice
Let your Snickerdoodle Zucchini Bread with Coconut Oil cool in the pan for about 10 minutes, then carefully transfer to a wire rack. Allow it to cool completely—if you can resist slicing in early, the cinnamon-sugar topping stays super crisp and the bread slices beautifully!
How to Serve Snickerdoodle Zucchini Bread with Coconut Oil
Garnishes
Sometimes all you need is a simple finishing touch: a light dusting of powdered sugar or an extra drizzle of melted coconut oil just before serving adds instant “bakery window” appeal. Or go bold and top a slice with a scoop of vanilla yogurt and fresh berries for a pretty breakfast plate.
Side Dishes
This cozy loaf shines on a brunch board alongside seasonal fruit, honey-sweetened Greek yogurt, or even a handful of roasted nuts. Pair it with a hot cup of cinnamon coffee or chai tea for a genuinely irresistible snack. It’s also lovely toasted with a dab of butter on a chilly afternoon.
Creative Ways to Present
Hosting a gathering? Try slicing your Snickerdoodle Zucchini Bread with Coconut Oil into fingers and serving with a cinnamon-honey cream cheese dip for a sweet twist. Or, cube the bread and layer it with whipped cream and berries to make individual trifle cups—guaranteed to impress everyone around your table.
Make Ahead and Storage
Storing Leftovers
One of the best features of Snickerdoodle Zucchini Bread with Coconut Oil is how fantastically it keeps! Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to three days; the crumb stays tender, and that cinnamon top holds its crunch.
Freezing
This bread is a meal-prepper’s dream: once fully cooled, wrap the whole loaf or individual slices in two layers of plastic wrap, followed by a layer of foil. Pop into the freezer, and your bread will stay fresh for up to three months. Thaw slices at room temperature for grab-and-go snacking any time.
Reheating
If you’d like your bread warm, just toast individual slices in a toaster oven or warm in the microwave for 10–15 seconds. This brings out the cinnamon aroma and restores the just-baked tenderness—especially delightful on chilly mornings!
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can swap up to half of the all-purpose flour with whole wheat for extra nuttiness and fiber. The loaf will be a bit denser but still deliciously moist.
Why do I need to squeeze the zucchini so thoroughly?
Zucchini holds a ton of water, which can make your bread soggy and underbaked if not removed. After grating, use a clean kitchen towel or sturdy paper towels to wring out the excess moisture before adding to the batter.
Is it possible to make Snickerdoodle Zucchini Bread with Coconut Oil vegan?
Definitely! Simply use your favorite plant-based milk and swap the eggs for a commercial egg replacer or two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). The coconut oil already fits perfectly with a vegan lifestyle.
I don’t have coconut oil—what can I substitute?
While coconut oil offers unique flavor and moisture, you can substitute the same amount of melted butter or a mild vegetable oil. Just note that the slight coconut undertone will be missed.
Can I make muffins instead of a loaf?
Yes, just divide the batter among a lined muffin tin and decrease the baking time to about 20–25 minutes. The cinnamon-sugar topping works wonderfully on muffins, too!
Final Thoughts
I can’t recommend Snickerdoodle Zucchini Bread with Coconut Oil enough—every warm, spiced bite feels like a celebration of comfort baking. Whether you’re a seasoned baker or new to zucchini bread, this loaf will win over friends, family, and anyone lucky enough to snag a slice. Give it a try, and let it become your new go-to treat!
Print
Snickerdoodle Zucchini Bread with Coconut Oil Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Snickerdoodle Zucchini Bread with Coconut Oil is a delightful twist on traditional zucchini bread, infused with warm cinnamon flavors and a sweet, crunchy topping. Moist and flavorful, it’s a perfect treat for breakfast or snacking.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
Wet Ingredients:
- ½ cup coconut oil (melted)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (with excess moisture squeezed out)
- ¼ cup milk (dairy or non-dairy)
For the cinnamon-sugar topping:
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper if desired.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk together the melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in the grated zucchini and milk until combined.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and sprinkle the cinnamon-sugar topping over it. Bake for 50–60 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to squeeze out excess water from the zucchini to avoid soggy bread.
- This bread stays moist for days and is freezer-friendly.
- Add ½ cup chopped walnuts or pecans for extra texture.
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