If you’ve been craving a delightful twist on a classic treat, look no further than The Best Snickerdoodle Zucchini Bread Recipe. This beautifully spiced loaf marries the warm cinnamon-sugar notes of traditional snickerdoodles with the moist, tender texture that zucchini brings to the table, creating a bread that’s both comforting and surprisingly fresh. Whether you’re enjoying it as a cozy breakfast, a wholesome snack, or a charming addition to your afternoon tea, this recipe will quickly become a beloved favorite that you’ll want to bake again and again.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and ensures your Snickerdoodle Zucchini Bread turns out perfectly every time. Each element plays a unique role—from the richness of coconut oil to the subtle spice of cinnamon—leading to a loaf that’s tender, flavorful, and full of character.
- 1 cup coconut oil (melted): Adds moisture and a subtle tropical flavor, making the bread incredibly tender.
- 3 eggs: Bind everything together and provide structure for the bread.
- 1 ¼ cups granulated white sugar: Sweetens the bread with that classic snickerdoodle taste.
- 1 teaspoon vanilla extract: Enhances the sweetness and adds depth to the flavor profile.
- 3 cups all-purpose flour: The backbone of the bread, giving it its body and crumb.
- 2 teaspoons cinnamon: The star spice that makes this bread irresistible with warm, fragrant notes.
- 1 teaspoon baking soda: Helps the bread rise beautifully and ensures a light texture.
- ½ teaspoon cream of tartar: Adds a slight tang and works with baking soda for leavening, giving that classic snickerdoodle bite.
- 1 teaspoon salt: Balances all the sweetness and enhances the other flavors.
- 2 cups grated zucchini (wet): Provides moisture and subtle veggie goodness without overpowering the bread.
How to Make The Best Snickerdoodle Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C) and greasing two loaf pans. This not only helps the bread bake evenly but also ensures it slides right out without sticking—a simple step that makes all the difference later on.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted coconut oil, eggs, granulated sugar, and vanilla extract until the mixture becomes smooth and slightly creamy. This blend forms a rich and flavorful base that sets the tone for the entire bread.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift or stir together the all-purpose flour, cinnamon, baking soda, cream of tartar, and salt. Getting this right balances the spices and leavening agents, which are essential for that perfect snickerdoodle flavor and texture.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix because you want your bread tender and soft, not tough or chewy. This is where patience rewards you with that perfect crumb!
Step 5: Fold in the Zucchini
Gently fold in the freshly grated zucchini, allowing it to evenly distribute without squashing the batter. The zucchini lends moisture that keeps the bread soft and adds a hint of fresh earthiness that balances all those sweet and spicy notes.
Step 6: Prep and Bake
Divide the batter evenly between your prepared loaf pans. For an extra snickerdoodle flair, sprinkle the tops with a mixture of cinnamon and sugar right before baking. Pop the pans in the oven and bake for about 50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Step 7: Cool and Enjoy
Let the loaves cool in their pans for about 10 minutes before transferring them to a wire rack. This cooling step is key to letting the flavors set and the bread firm up just enough to slice neatly.
How to Serve The Best Snickerdoodle Zucchini Bread Recipe
Garnishes
For a little extra sparkle and flavor, try sprinkling powdered sugar over the top or spreading a cream cheese glaze. The slight tang of cream cheese pairs perfectly with the warmth of the cinnamon and the moist zucchini.
Side Dishes
This bread shines on its own but also pairs beautifully with a hot cup of coffee, chai tea, or a frothy latte. For a full brunch spread, consider serving it alongside fresh fruit or yogurt for a balanced, inviting meal.
Creative Ways to Present
Slice and toast the bread lightly, then spread with butter or almond butter for a simple yet indulgent treat. You can also turn it into breakfast French toast or cut it into cubes for a fun bread pudding with a snickerdoodle twist.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your zucchini bread tightly in plastic wrap or foil to keep it moist. Stored at room temperature, it will stay fresh for about 3 to 4 days—perfect for quick grab-and-go snacks.
Freezing
If you want to savor this bread longer, freeze it! Wrap individual slices or whole loaves in plastic wrap and place them in a freezer bag. Frozen zucchini bread can last up to 3 months without losing its delicious flavor or texture.
Reheating
To enjoy leftovers, warm a slice in the microwave for about 15 seconds or toast it lightly. This revives the soft texture and brings back that just-baked coziness you love in The Best Snickerdoodle Zucchini Bread Recipe.
FAQs
Can I use regular vegetable oil instead of coconut oil?
Absolutely! Vegetable oil will work just fine, though coconut oil adds a subtle, unique flavor that complements the cinnamon in the bread exceptionally well.
Should I peel the zucchini before grating it?
No need to peel! The skin adds extra nutrients and a lovely green fleck to the bread, plus it contributes to the overall texture.
Can I make this bread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking mix, but be sure it contains xanthan gum for structure. Expect a slightly different texture but still delicious results.
Why do we use cream of tartar in this recipe?
Cream of tartar works alongside baking soda to provide a gentle rise and that slight snickerdoodle tang, enhancing the authentic flavor we all adore.
Is it okay if the zucchini is very wet?
Yes! Grated zucchini naturally holds moisture, which keeps the bread tender. Just avoid squeezing out too much liquid to retain that lovely softness in the crumb.
Final Thoughts
Now that you have the ins and outs of The Best Snickerdoodle Zucchini Bread Recipe, it’s time to roll up your sleeves and bake a loaf that promises comfort in every bite. This recipe is a delightful way to sneak some veggies into your day without sacrificing any of the fun flavor snickerdoodles bring. Get ready to impress your friends, family, or simply treat yourself to a slice of pure happiness!
Print
The Best Snickerdoodle Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings (two loaf pans)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Enjoy a moist, flavorful twist on classic zucchini bread with this Snickerdoodle Zucchini Bread recipe. Featuring the warm spices of cinnamon and the soft texture from grated zucchini, this loaf combines sweet, tender crumb with a delightful cinnamon-sugar topping for an irresistible treat perfect for breakfast, snack, or dessert.
Ingredients
Wet Ingredients
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
Add-ins & Topping
- 2 cups grated zucchini (wet)
- Optional topping: sugar and cinnamon mixture for sprinkling
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two loaf pans to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, eggs, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, cinnamon, baking soda, cream of tartar, and salt to ensure even distribution.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Fold in Zucchini: Gently fold the grated zucchini into the batter, evenly distributing it without deflating the mixture.
- Prepare for Baking: Divide the batter evenly between the two greased loaf pans. Sprinkle the tops with a cinnamon and sugar mixture if desired, creating a snickerdoodle-style topping.
- Bake: Place the pans in the oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool: Allow the bread to cool in the pans for about 10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Use freshly grated zucchini without squeezing out excess moisture to keep the bread moist.
- Ensure not to overmix the batter to avoid a dense texture.
- The topping is optional but adds a sweet cinnamon crunch reminiscent of snickerdoodle cookies.
- Store the zucchini bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For a nutty flavor, add ½ cup chopped walnuts or pecans to the batter.
