If you’re staring down an abundant pile of zucchini and looking for a cozy, sweet escape from stir-fries and spiralized noodles, meet your new favorite bake: snickerdoodle zucchini bread. A soft, cinnamon-swirled loaf packed with moist zucchini and nostalgic cookie flavor, this recipe is a creative twist on a classic that belongs in every home baker’s rotation.

What makes this version special? It swaps traditional vegetable oil for coconut oil, adding a hint of natural sweetness and richness that enhances the overall taste. According to Healthline, coconut oil isn’t just delicious—it brings healthy fats to your baking and may even help you cut back on added sugar.

But the real magic touch? Cream of tartar. This unique ingredient gives the bread a soft, cake-like texture and a tang reminiscent of the classic snickerdoodle cookie. Curious about how it works? Serious Eats breaks down the science behind cream of tartar and why it’s such a key player in creating that iconic snickerdoodle flavor.

Why This is the Best Snickerdoodle Zucchini Bread Recipe

Coconut oil keeps it moist and naturally sweet
Double cinnamon-sugar layers for that iconic snickerdoodle vibe
Cream of tartar creates a light, airy crumb
It makes two loaves—one to eat now, one to gift or freeze
A great way to use up zucchini without tasting like veggies

What is a Snickerdoodle, Anyway?

A snickerdoodle is a soft sugar cookie rolled in cinnamon and sugar. The flavor is warm, sweet, and slightly tangy thanks to—you guessed it—cream of tartar. That same nostalgic profile translates beautifully into this loaf, which pairs especially well with coffee, tea, or a cozy afternoon on the couch.

Benefits of Using Coconut Oil in Baking

Not only does coconut oil add flavor, but it also:

Contains medium-chain triglycerides (MCTs) for heart health
Makes the bread incredibly tender
Can replace vegetable oil 1:1 in most recipes

If you don’t have coconut oil on hand, you can substitute canola or vegetable oil—just increase the sugar slightly to compensate for the missing sweetness.

Tools & Ingredients Checklist

Tools You’ll Need:

2 loaf pans (8.5” x 4.5”)
Box grater or food processor for shredding zucchini
Mixing bowls
Wire rack for cooling

Key Ingredients:

1 cup coconut oil, melted
3 eggs
1¼ cups sugar (plus ½ cup for topping)
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp ground cinnamon (plus 1 tsp for topping)
1 tsp baking soda
½ tsp cream of tartar (plus ¼ tsp for topping)
1 tsp salt
2 cups grated zucchini, undrained

Step-by-Step Instructions

Step 1: Prep

Preheat oven to 350°F.
Generously grease two loaf pans with cooking spray.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together coconut oil, eggs, sugar, and vanilla until smooth.

Step 3: Mix Dry Ingredients

In a separate bowl, combine flour, cinnamon, baking soda, cream of tartar, and salt.
Slowly fold dry ingredients into the wet mixture—batter will be thick.

Step 4: Add Zucchini

Fold in grated zucchini (do not squeeze out moisture).
Mix until evenly distributed.

Step 5: Create Cinnamon-Sugar Topping

In a small bowl, mix ½ cup sugar, 1 tsp cinnamon, and ¼ tsp cream of tartar.

Step 6: Layer and Bake

Fill loaf pans halfway with batter.
Sprinkle 2 tbsp topping on each.
Add remaining batter and top with the rest of the cinnamon-sugar mix.
Bake for 45–50 minutes until a knife comes out clean.
Cool on a wire rack before slicing.

Tips for Perfect Snickerdoodle Zucchini Bread

Use wet zucchini—the moisture creates the soft crumb
Mix just until combined to avoid toughness
Let the bread rest overnight for even better flavor and texture

Fun Variations

Add ½ cup chopped walnuts or pecans
Stir in ½ cup chocolate chips for a dessert twist
Try using whole wheat flour for extra fiber

Serving Suggestions

Toast slices and top with butter or cream cheese
Pair with a chai latte or cinnamon tea
Serve on festive melamine plates for cozy vibes

Storing and Freezing Tips

Store in an airtight container at room temp for up to 3 days
Refrigerate for up to 1 week
Freeze individual slices for up to 2 months—wrap tightly in foil or freezer bags

FAQs

Can I use vegetable oil instead of coconut oil?
Yes! Replace 1 cup coconut oil with 1 cup vegetable oil. You may want to increase the sugar by ¼ cup.

Do I need to peel the zucchini?
No. The skin is tender and disappears when baked.

What does cream of tartar do?
It gives the bread a light texture and subtle tang, mimicking the classic snickerdoodle cookie.

Can this be made gluten-free?
Yes, just use a 1:1 gluten-free flour blend.

Why don’t we squeeze the water from the zucchini?
The extra moisture helps keep the bread soft and moist during baking.

Make It Cozy Tonight

This snickerdoodle zucchini bread recipe combines the charm of a nostalgic cookie with the comfort of homemade quick bread. Whether you’re baking for your family, prepping breakfast for the week, or gifting something heartfelt, this recipe brings warmth and sweetness to any moment.