Snickerdoodle Zucchini Bread with Coconut Oil Recipe

If you’re looking for a sweet treat that captures nostalgia and feels like a warm hug, then Snickerdoodle Zucchini Bread with Coconut Oil is about to become your new favorite. This irresistible loaf combines the cozy spiced flavor of classic snickerdoodles with a moist, tender crumb, thanks to fresh zucchini and luscious coconut oil. It’s naturally dairy-free and just the right level of indulgent—perfect for breakfast, a snack, or sharing over coffee with friends. If you’ve never tried snickerdoodle magic with a veggie twist, you’re in for a treat!

this Recipe

Ingredients You’ll Need

The building blocks of this Snickerdoodle Zucchini Bread with Coconut Oil are simple, pantry-friendly essentials—each one carefully picked to guarantee the iconic cinnamon sugar sparkle, perfect texture, and a delightful crumb. Trust me, every ingredient plays its part in making the loaf irresistible.

• All-purpose flour: Lays down the soft, pillowy base that makes this bread slice beautifully and hold up to all those snuggly spices.
• Baking soda & baking powder: These buddies are your secret to loaf lift! They work together to keep the bread light and tender.
• Ground cinnamon & nutmeg: The real stars! They bring the snickerdoodle flavor that lingers in every bite.
• Salt: Never skip it—just a touch brings out all the other flavors and keeps the sweetness balanced.
• Eggs: Eggs add richness and help bind everything together so you get neat, satisfying slices every time.
• Melted coconut oil: This is the magic ingredient! Coconut oil keeps the bread super moist and adds a barely-there tropical note that works so well with the spices.
• Granulated sugar & brown sugar: White sugar for sweetness, brown sugar for depth and a little caramel note—so much flavor with so little effort.
• Vanilla extract: Don’t overlook this—it’s the background music that makes every other flavor pop.
• Grated zucchini (squeeze out excess moisture): The zucchini melts away into the batter, making every bite tender and secretly adding a serving of veggies.
• Cinnamon-sugar topping (granulated sugar & cinnamon): The crowning glory—a sparkling, crackly swirl that gives true snickerdoodle joy on top.

How to Make Snickerdoodle Zucchini Bread with Coconut Oil

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C). Taking a minute to grease your 9×5-inch loaf pan will guarantee an easy release, so that beautiful cinnamon crust stays perfectly intact when you lift the bread out. A little patience on prep goes a long way in presentation!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This simple step isn’t just about combining dry stuff—it spreads the spices evenly, so every slice is sweetly spiced from edge to edge.

Step 3: Whisk Up the Wet Ingredients

Grab a large bowl and whisk together the eggs, melted coconut oil, granulated sugar, brown sugar, and vanilla extract until smooth. The coconut oil will add that signature softness while the mixture becomes glossy and inviting. Next, stir in your grated zucchini. Pro tip: squeeze the zucchini well to avoid sogginess—no one wants a watery loaf!

Step 4: Combine Wet and Dry

Now, gently fold your dry mixture into the wet until just combined. Don’t over-mix! The goal is a cohesive, slightly thick batter. Over-mixing can toughen the bread, but just a few strokes with a spatula will do the trick and keep things delicate.

Step 5: Get Ready for the Oven

Pour the batter into your prepared loaf pan, smoothing the top for a pretty finish. In a separate small bowl, blend the cinnamon and sugar for the topping, then sprinkle it generously over the batter. That sugary crust will bake into a dreamy, fragrant lid no one can resist!

Step 6: Bake to Perfect Sweetness

Bake the loaf for 50–60 minutes, keeping a watchful eye toward the end. A toothpick inserted into the center should come out clean, with maybe a crumb or two but no raw batter. Let the bread cool in the pan for ten minutes (it helps the crumb set), then run a knife around the edges and move your masterpiece to a wire rack to finish cooling completely. Trust me, restraint pays off here—wait for those flavors to settle before slicing.

How to Serve Snickerdoodle Zucchini Bread with Coconut Oil

Garnishes

A warm slice of Snickerdoodle Zucchini Bread with Coconut Oil practically begs for a little flourish! Try a dusting of powdered sugar, drizzle on a bit of honey, or scatter a handful of toasted chopped pecans or walnuts for crunch. Or keep it simple—the cinnamon sugar topping already offers sparkle and charm all by itself.

Side Dishes

This bread sits beautifully alongside breakfast favorites: think creamy Greek yogurt, fresh berries, or a dollop of ricotta for extra decadence. If you’re enjoying it with afternoon tea or coffee, add sliced apples or pears for a refreshing contrast to the gentle spice and sweetness.

Creative Ways to Present

Turn simple slices into something special by toasting them lightly and spreading with whipped cream cheese or nut butter. For gatherings, cut the loaf into cubes and serve on a platter with toothpicks—a fuss-free finger food that disappears fast! Or layer pieces with whipped cream and fruit in parfait glasses for an easy, elegant dessert.

Make Ahead and Storage

Storing Leftovers

Snickerdoodle Zucchini Bread with Coconut Oil is just as delicious on day two! Wrap the loaf (or individual slices) tightly in plastic wrap or foil, then store at room temperature for up to three days. It won’t dry out thanks to the coconut oil and zucchini—if anything, the flavors get deeper and cozier overnight.

Freezing

This bread is a champion when it comes to freezing. Allow it to cool completely, then wrap it in plastic wrap followed by a layer of aluminum foil. Slip the loaf (or slices, separated with parchment) into a freezer-safe bag or container and freeze for up to two months. Thaw overnight in the fridge or on the counter when you’re ready for a treat.

Reheating

For maximum coziness, warm a slice in the microwave for about ten seconds or pop it in a toaster oven until the edges get just a hint of crispiness. The warmth brings the cinnamon aroma back to life and makes every bite taste freshly baked—absolutely worth it!

FAQs

Can I make Snickerdoodle Zucchini Bread with Coconut Oil gluten-free?

Yes, absolutely! Just substitute a cup-for-cup gluten-free all-purpose flour blend for the standard flour. Make sure your blend contains xanthan gum or a similar binder for structure, and you’ll have a gluten-free loaf that’s still perfectly moist and delicious.

Do I need to peel the zucchini first?

No need to peel! The zucchini skin is tender and virtually disappears once grated. Plus, it adds a lovely speckled look and boosts the nutrition of your Snickerdoodle Zucchini Bread with Coconut Oil. Just wash the zucchini well and grate away.

Can I use another oil instead of coconut oil?

You can swap in a mild olive or canola oil if you’re out of coconut oil, but do know that coconut oil gives this bread its signature softness and subtle flavor. It’s worth keeping on hand just for this recipe!

Can I add nuts or chocolate chips?

Definitely! Toss in 1/2 cup of your favorite chopped nuts or a handful of chocolate chips just before pouring the batter into the pan. Both add wonderful texture and take Snickerdoodle Zucchini Bread with Coconut Oil to new heights of yumminess.

Is there a way to make it less sweet?

If you prefer a less sweet loaf, reduce the granulated sugar slightly or skip the cinnamon-sugar topping. The bread will still have plenty of flavor from the zucchini, coconut oil, and spices—just with a gentler sweetness.

Final Thoughts

If you’re ready to turn ordinary zucchini into something magical, Snickerdoodle Zucchini Bread with Coconut Oil delivers in every way. Cozy, moist, and full of cinnamon joy, it’s easy to fall in love with this recipe. Give it a try and I bet it’ll become a treasured favorite at your table, too!

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