Discover a delicious twist on traditional zucchini bread with our Snickerdoodle Zucchini Bread made with Coconut Oil. This unique recipe blends the warm, spiced flavor of snickerdoodles with the moist richness of zucchini bread, all while using heart-healthy coconut oil. Packed with cinnamon, vanilla, and a hint of nutmeg, this is the perfect comfort food for breakfast, snacks, or dessert.
Why You’ll Love Our Snickerdoodle Zucchini Bread
- Moist and tender crumb thanks to grated fresh zucchini and coconut oil
- Crisp cinnamon-sugar topping for that classic snickerdoodle crunch
- Naturally dairy-free, with optional vegan modifications
- Easy to make in one bowl, no mixer required
- Freezer-friendly, ideal for batch baking
Ingredients:
Dry Ingredients
- 2 cups all-purpose flour (or half whole wheat for added fiber)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Wet Ingredients
- 2 large eggs
- ¾ cup coconut oil (melted and cooled)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp vanilla extract
- 1 ½ cups grated zucchini (do not drain or squeeze)
Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Step-by-Step Instructions
1. Prepare Your Loaf Pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients
In a large bowl, beat eggs. Add coconut oil, granulated sugar, brown sugar, and vanilla. Mix until smooth. Stir in grated zucchini.
4. Combine and Fold
Gradually fold the dry ingredients into the wet mixture. Mix until just combined—do not overmix.
5. Add Topping
Pour batter into the prepared loaf pan. In a small bowl, combine the topping sugar and cinnamon. Sprinkle evenly over the batter.
6. Bake to Perfection
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Storage and Freezing Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh up to 1 week.
- Freezer: Wrap in foil and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.
Variations and Add-Ins
- Walnuts or pecans: Add ½ cup for crunch
- Chocolate chips: Fold in ½ cup for extra sweetness
- Shredded coconut: Mix in ¼ cup for tropical flavor
- Vegan option: Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water)
Nutritional Breakdown (per slice, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 28g |
| Protein | 3g |
| Fat | 11g |
| Saturated Fat | 7g |
| Fiber | 1g |
| Sugar | 15g |
Serving Suggestions
- Toast slices and spread with almond butter or cream cheese
- Pair with a cup of chai tea or cold brew coffee
- Cut into cubes for a brunch platter with berries and cheese
Why Coconut Oil Makes This Recipe Better
Coconut oil gives this bread a moist, rich texture without overpowering the other flavors. It’s a healthier fat that’s perfect for baking and ideal for those seeking a dairy-free alternative. Its subtle coconut note complements cinnamon and nutmeg perfectly.
FAQs
Can I use frozen zucchini?
Yes. Thaw completely and do not squeeze out the moisture—it helps with the bread’s moisture level.
Can I make this into muffins?
Absolutely. Pour into lined muffin tins and bake at 350°F for 18–22 minutes.
What if I don’t like coconut oil?
You can substitute with equal parts vegetable oil or melted butter, but coconut oil is recommended for the best texture and flavor.
Conclusion
This Snickerdoodle Zucchini Bread with Coconut Oil is a game-changer for anyone craving warm spices and bakery-level texture at home. Moist, fluffy, and bursting with cinnamon-sugar goodness, it’s the ideal loaf for cozy mornings or a comforting treat any time of day.