I’m Grayson, and let me tell you, baking has become my sanctuary amidst the chaos of family life with my spouse Mia and our three wildcards, Caleb, Zoe, and Logan. Last summer, our garden exploded with zucchini—way more than we could sauté or grill.

Mia joked we’d be eating zucchini for breakfast, lunch, and dinner if I didn’t get creative. So, I rolled up my sleeves and decided to turn those green giants into something sweet and comforting.

That’s when I stumbled upon the idea of Snickerdoodle Zucchini Bread—a hearty twist on a classic cookie flavor that could win over even my pickiest eater, Logan. One whiff of cinnamon-sugar in the oven, and suddenly, the kids were circling like sharks.

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Snickerdoodle Zucchini Bread: A Cozy Cinnamon Dream

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👨‍🍳 Author: Grayson Cole

🌍 Cuisine: General

🍰 Category: Breads

Ingredients:

01

1 cup coconut oil, melted

02

3 large eggs

03

1¼ cups granulated white sugar

04

1 teaspoon vanilla extract

05

3 cups all-purpose flour

06

2 teaspoons ground cinnamon

07

1 teaspoon baking soda

08

½ teaspoon cream of tartar

09

1 teaspoon salt

10

2 cups grated zucchini (wet, don’t dry it first)

11

Ingredients (Topping):

12

½ cup granulated white sugar

13

1 teaspoon ground cinnamon

14

¼ teaspoon cream of tartar

Instructions:

Step 01

Preheat oven to 350°F.

Step 02

Grease two 8½″×4½″ loaf pans.

Step 03

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

Step 04

In a separate bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.

Step 05

Add dry ingredients to wet mixture and stir until just combined (batter will be thick).

Step 06

Fold in grated zucchini.

Step 07

In a small bowl, combine topping sugar mixture.

Step 08

Fill each loaf pan halfway with batter; sprinkle 2 Tbsp topping over each.

Step 09

Divide remaining batter between pans and sprinkle with the rest of the topping.

Step 10

Bake for 45–50 minutes, or until a knife inserted into the center comes out clean.

Step 11

Cool completely on a wire rack before slicing.

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Caleb even asked if we could “accidentally” grow too much zucchini again this year. Mia and I shared a slice over coffee after the kids crashed, and let me tell you, that quiet moment with a warm, spiced loaf was pure gold.

This bread isn’t just a recipe; it’s a family memory baked into every bite, and I can’t wait to share it with you.

Are you looking for a way to use up extra zucchini? This Snickerdoodle Zucchini Bread combines the cozy flavors of snickerdoodle cookies with the moist texture of zucchini bread. It’s a perfect treat for any time of day.

This recipe is not only delicious but also a clever way to sneak veggies into a sweet snack. It’s a family-friendly option that balances indulgence with a touch of nutrition.

Ready to transform your zucchini surplus into a crowd-pleaser? Let’s dive into this easy-to-follow recipe that will fill your home with irresistible aromas.

Delicious Snickerdoodle Zucchini Bread

Why This Dish Is a Must-Try

Snickerdoodle Zucchini Bread is more than just a baked good; it’s a delightful fusion of flavors and textures. Whether you’re a baking novice or a seasoned pro, this recipe offers something special for everyone to enjoy.

• Unique Flavor Combo: The cinnamon-sugar topping mimics classic snickerdoodle cookies, paired with the subtle earthiness of zucchini for a memorable taste.
• Versatile Treat: Perfect for breakfast, a snack, or dessert, this bread fits any occasion and satisfies sweet cravings with a veggie twist.
• Family-Friendly: Kids and adults alike love the sweet, spiced aroma and moist texture, making it a go-to for family gatherings or quiet mornings.
• Uses Surplus Veggies: Got too much zucchini? This recipe transforms garden overflow into a delicious loaf, reducing waste creatively.

Ingredients for Snickerdoodle Zucchini Bread

Gathering the right ingredients is key to making this delightful bread. Here’s everything you need to whip up a batch of Snickerdoodle Zucchini Bread at home.

• 1 cup coconut oil, melted
• 3 large eggs
• 1¼ cups granulated white sugar
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups grated zucchini (wet, don’t dry it first)
• Ingredients (Topping):
• ½ cup granulated white sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon cream of tartar

Master the Steps: Grayson’s Guide to Perfect Snickerdoodle Zucchini Bread

Baking this bread is straightforward with these clear steps. Follow along to create a moist, flavorful loaf that captures the essence of snickerdoodle magic.

1. Preheat oven to 350°F.
2. Grease two 8½″×4½″ loaf pans.
3. In a large bowl, beat coconut oil, eggs, sugar, and vanilla until smooth.
4. In a separate bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.
5. Add dry ingredients to wet mixture and stir until just combined (batter will be thick).
6. Fold in grated zucchini.
7. In a small bowl, combine topping sugar mixture.
8. Fill each loaf pan halfway with batter; sprinkle 2 Tbsp topping over each.
9. Divide remaining batter between pans and sprinkle with the rest of the topping.
10. Bake for 45–50 minutes, or until a knife inserted into the center comes out clean.
11. Cool completely on a wire rack before slicing.

Grayson’s Smart Kitchen Tips

Here are some handy tips to ensure your bread turns out perfect every time.

• Zucchini Moisture: Don’t squeeze out all the water from the zucchini; a little moisture keeps the bread soft. Just pat lightly with a towel if it’s overly wet.
• Storage Trick: Wrap cooled loaves in plastic wrap and store at room temp for up to 3 days. Refrigerate for a week or freeze for 3 months.
• Flavor Boost: Let the bread sit overnight after baking. The flavors meld beautifully, making it even tastier the next day.

Creative Variations & Flavor Hacks for Snickerdoodle Zucchini Bread

Want to switch things up? These variations add a fun twist to the classic recipe while keeping the core flavors intact.

• Nutty Addition: Mix in ½ cup chopped walnuts or pecans for a crunchy texture. Add them with the zucchini for even distribution in the batter.
• Chocolate Twist: Stir in ½ cup mini chocolate chips for a decadent touch. Sprinkle a few on top before baking for a melty finish.
• Spice Boost: Add ¼ tsp nutmeg or a pinch of cloves to the batter for a deeper, warmer spice profile that complements the cinnamon.

Serving Suggestions: Making Snickerdoodle Zucchini Bread Shine

Elevate your bread with these pairing ideas that enhance its sweet and spiced notes for any occasion.

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Wrapping Up with Grayson’s Signature Touch

Every slice of this bread reminds me of family chaos turning into sweet victory. I’d love to hear how it turns out for you—did your kids sneak seconds like mine? Share your stories or tweaks in the comments; let’s keep the kitchen love alive!

Frequently Asked Questions (FAQ)