Snickerdoodle Zucchini Bread Recipe | Best Zucchini Bread Recipes
If you’ve ever wondered what happens when a classic snickerdoodle cookie bumps into a loaf of zucchini bread, let me tell you—it’s pure magic. This zucchini bread recipe brings together the cozy cinnamon-sugar swirl of a snickerdoodle with the soft, moist bite of zucchini bread. And yes, it’s one of those healthy zucchini bread recipes you can feel good about.
I remember the first time I baked this. My kitchen smelled like a warm hug, and my kids actually asked if we could skip dinner and just eat bread. Spoiler: we did not, but they had big slices for dessert. That cinnamon sugar on top bakes into the most beautiful crust.
So whether you’re looking for the best zucchini bread recipe to impress your neighbors, or you just want to make use of that bumper crop of zucchini from the garden, this snickerdoodle zucchini bread recipe is the answer. It’s proof that zucchini recipes bread-style don’t have to be boring. Instead, they can be sweet, tender, and just a little bit addictive.
Servings: 10 slices
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup coconut oil, melted
- 1 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup brown sugar
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat oven to 350°F and grease a 9x5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat eggs, coconut oil, sugar, and vanilla until smooth.
- Stir grated zucchini into the wet mixture.
- Slowly fold the dry ingredients into the wet mixture until combined.
- Pour half the batter into the loaf pan, sprinkle with half the brown sugar-cinnamon mixture, then repeat with the remaining batter and topping.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool before slicing and enjoy the cinnamon-sugar crust.