Snickerdoodle Zucchini Bread with Coconut Oil

The sweet aroma of cinnamon sugar mingling with the earthy freshness of zucchini is the heart of this loaf. The coconut oil keeps the bread incredibly moist while adding a light, tropical undertone to the traditional snickerdoodle flavor profile. Each slice is soft, tender, and bursting with comforting spices, making it a delightful treat for breakfast, snack time, or dessert.

This recipe is also wonderfully versatile, you can serve it plain, toast it with a bit of butter, or even drizzle with a cream cheese glaze for extra indulgence. Whether you’re baking it for a cozy weekend morning, to share with friends over coffee, or as a thoughtful homemade gift, this Snickerdoodle Zucchini Bread will always be met with smiles.

Full Recipe:

Ingredients:

• 2 cups all-purpose flour

• 2 tsp ground cinnamon

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp ground nutmeg

• 1/2 cup coconut oil, melted and cooled slightly

• 1 cup granulated sugar

• 2 large eggs

• 2 tsp pure vanilla extract

• 1 1/2 cups grated zucchini (excess moisture squeezed out)

• 1/4 cup milk

• 1/4 cup brown sugar

• 1 tsp ground cinnamon (for topping)

Directions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a medium mixing bowl, whisk together flour, 2 tsp cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.

3. In a large mixing bowl, whisk together the melted coconut oil and granulated sugar until smooth.

4. Beat in the eggs one at a time, then add the vanilla extract and milk. Stir until combined.

5. Gently fold in the grated zucchini.

6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. In a small bowl, mix the brown sugar and 1 tsp cinnamon. Sprinkle evenly over the batter.

9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes

Kcal: 295 kcal | Servings: 10 slices

Snickerdoodle Zucchini Bread with Coconut Oil: A Comforting Twist on a Classic Treat

There’s something magical about baking that fills the home with warmth and comfort. The gentle hum of the oven, the heady scent of cinnamon, and the sight of a golden-brown loaf cooling on the counter can transform an ordinary day into something special. One recipe that captures this feeling perfectly is Snickerdoodle Zucchini Bread with Coconut Oil. This delightful quick bread takes the nostalgic flavors of the beloved snickerdoodle cookie, warm cinnamon, comforting sweetness, and a slightly crisp sugar topping and blends them with the moisture and subtle earthiness of zucchini.

What sets this recipe apart from typical zucchini bread is the addition of coconut oil instead of butter or vegetable oil. Coconut oil brings a hint of tropical flavor and keeps the bread tender for days. Combined with a cinnamon sugar topping that caramelizes slightly during baking, each slice offers a perfect balance of sweet, spiced, and moist goodness.

This loaf isn’t just a delicious snack, it’s a versatile baked good that fits into any part of your day. Serve it for breakfast with a steaming mug of coffee or tea, enjoy it as an afternoon pick-me-up, or offer it as dessert with a scoop of vanilla ice cream. You can even wrap it up and gift it to neighbors or friends; its inviting aroma and homemade charm make it a heartwarming present.

The Beauty of Zucchini in Baking

Zucchini might seem like an odd ingredient in a sweet bread, but it’s actually one of baking’s best-kept secrets. Because of its high-water content, zucchini helps create a soft, tender crumb while adding extra moisture, meaning the bread stays fresh longer. When grated finely, zucchini melts seamlessly into the batter, adding no strong vegetable flavor but lending a subtle freshness that keeps the loaf from tasting overly heavy.

Baking with zucchini is also a great way to use up an abundance from your garden or farmer’s market. During peak summer months, zucchini tends to grow in abundance, and having a go-to recipe like this means you’ll never be stuck wondering what to do with the extra. Even outside of zucchini season, you can easily find it at grocery stores year-round, making this bread a recipe you can enjoy anytime.

Why Use Coconut Oil Instead of Other Fats?

Traditional zucchini breads often call for butter or vegetable oil, but coconut oil offers several advantages. First, it gives the bread a soft, velvety texture that stays tender for days. Second, it adds a subtle hint of sweetness and a faint tropical note that pairs beautifully with cinnamon and brown sugar.

Additionally, coconut oil is a plant-based fat, making it an excellent choice if you’re trying to create a dairy-free loaf. Just be sure to melt it and let it cool slightly before mixing it into your batter to avoid scrambling your eggs. For the best flavor, use unrefined (virgin) coconut oil if you want the coconut aroma, or refined coconut oil if you prefer a more neutral taste.

The Cinnamon Sugar Topping: A Snickerdoodle Signature

No snickerdoodle-inspired recipe would be complete without a generous sprinkling of cinnamon sugar. For this bread, a mixture of brown sugar and cinnamon is scattered over the batter before baking. As the bread bakes, the sugar melts slightly, creating a thin, crackly crust that contrasts beautifully with the soft interior. This little extra touch makes the loaf feel like a cross between a dessert and a cozy breakfast bread.

If you want to take it one step further, you can brush the top of the loaf with a touch of melted coconut oil before sprinkling the cinnamon sugar mixture, ensuring maximum flavor and a slightly crispier topping.

Perfect Occasions to Serve Snickerdoodle Zucchini Bread

One of the best things about this bread is how well it fits into different occasions:

• Breakfast or Brunch: Serve warm slices alongside fresh fruit, yogurt, and coffee for a comforting start to the day.

• Afternoon Tea: Pair with your favorite tea for a mid-day treat that feels indulgent yet wholesome.

• Holiday Gatherings: The warm cinnamon aroma makes it a lovely addition to Thanksgiving or Christmas breakfast spreads.

• Picnics and Potlucks: Slice it up and bring it along, it travels well and stays moist even after hours at room temperature.

• Gifts from the Kitchen: Wrap the loaf in parchment paper and tie with twine for a thoughtful, homemade present.

Tips for Success

• Squeeze the Zucchini Dry: After grating the zucchini, place it in a clean kitchen towel or paper towels and squeeze out excess moisture. Too much liquid can make the bread soggy.

• Don’t Overmix: Once you add the dry ingredients to the wet, stir just until combined. Overmixing can lead to dense bread.

• Check for Doneness: Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs.

• Cool Before Slicing: Let the bread cool at least 15–20 minutes before slicing to keep the texture intact.

Variations to Try

While the classic version is wonderful, you can customize this bread to suit your preferences:

• Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the batter.

• Extra Sweetness: Fold in 1/2 cup of mini chocolate chips.

• Citrus Twist: Add a teaspoon of orange or lemon zest for a bright flavor.

• Glaze It: Drizzle with a simple cream cheese glaze for dessert-style presentation.

• Mini Loaves or Muffins: Pour the batter into mini loaf pans or muffin tins for individual servings. Adjust baking time accordingly.

Storing and Freezing

Snickerdoodle Zucchini Bread stores beautifully. Once cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

If you want to freeze it, wrap the loaf (or individual slices) in plastic wrap, then place in a freezer-safe bag. It will keep well for up to 3 months. Thaw overnight at room temperature or warm slightly in the microwave before serving.

Nutritional Perspective

While this bread is undeniably a treat, it also sneaks in some nutritional benefits thanks to the zucchini. You’ll get a small dose of fiber, vitamins A and C, and potassium. Using coconut oil instead of butter can also provide healthy fats. That said, the sugar content does make this more of an occasional indulgence—though one you can feel good about enjoying in moderation.

Conclusion

Snickerdoodle Zucchini Bread with Coconut Oil is more than just a recipe, it’s an experience of warmth, comfort, and homestyle goodness. The marriage of tender zucchini, aromatic cinnamon, and a crackly sugar crust creates a loaf that’s both nostalgic and unique. Coconut oil’s gentle richness takes it to another level, making each bite moist, flavorful, and unforgettable.

Whether you’re baking for your family, treating yourself, or gifting to a friend, this bread delivers joy in every slice. From its inviting aroma while baking to its soft, spiced crumb when served, it’s the kind of recipe that turns ordinary days into cozy, memorable moments. And that’s the beauty of baking, it’s not just about the food, but about the warmth it brings to our homes and hearts.