Snickerdoodle Zucchini Bread with Coconut Oil Recipe

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If you’re on the hunt for a cozy, comforting treat that brings together the best of warm spices and fresh garden goodness, you’re going to fall head over heels for this Snickerdoodle Zucchini Bread with Coconut Oil Recipe. It’s that perfect little twist on traditional zucchini bread, infused with the nostalgic snickerdoodle cinnamon sugar flavor, and made extra moist and tender thanks to the magic of coconut oil. Each bite is a delightful balance of soft crumb, faint sweetness, and a hint of spice that makes it perfect for breakfast, a snack, or even dessert. Trust me, once you try this recipe, it’ll become a beloved staple in your baking repertoire.

Ingredients You’ll Need

Gathering these ingredients is simple, but each one plays an essential role in delivering the perfect flavor, texture, and color for this Snickerdoodle Zucchini Bread with Coconut Oil Recipe. The blend of warm spices brings that snickerdoodle charm, while the coconut oil ensures a tender, moist crumb that’s hard to resist.

• 2 cups all-purpose flour: Provides the structure and base for the bread’s tender crumb.
• 1 teaspoon baking soda: Helps the bread rise and become fluffy.
• 1/2 teaspoon baking powder: Adds a little extra lift for airiness.
• 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
• 1 1/2 teaspoons ground cinnamon: The star spice that gives that signature snickerdoodle warmth.
• 1/2 teaspoon ground nutmeg: Adds a subtle depth of spice and aroma.
• 1/2 teaspoon ground ginger: Brings a gentle zing to complement the cinnamon.
• 1/2 cup coconut oil, melted: The secret ingredient for moistness and a delicate, slightly tropical undertone.
• 1 cup granulated sugar: Sweetens the bread without overpowering the spices.
• 1/2 cup brown sugar, packed: Adds moisture and a lovely caramel note.
• 2 large eggs: Bind everything together and add richness.
• 2 teaspoons vanilla extract: Enhances the sweetness and the overall flavor profile.
• 1 1/2 cups grated zucchini: Keeps the bread wonderfully moist and adds a wonderful fresh taste.
• 1 tablespoon granulated sugar (for topping): Creates a sweet, crunchy cinnamon sugar crust.
• 1/2 teaspoon ground cinnamon (for topping): Completes the snickerdoodle touch on top.

How to Make Snickerdoodle Zucchini Bread with Coconut Oil Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by either greasing it or lining it with parchment paper. This will ensure that your bread comes out cleanly and keeps that gorgeous crust intact.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This blend of dry ingredients is what brings together the spicy warmth that defines this Snickerdoodle Zucchini Bread with Coconut Oil Recipe.

Step 3: Combine the Wet Ingredients

In a large bowl, beat the melted coconut oil, granulated sugar, and brown sugar until the mixture is smooth and creamy. Then add the eggs, one at a time, followed by the vanilla extract. Mixing everything thoroughly ensures the batter will be perfectly cohesive and rich.

Step 4: Stir in the Zucchini

Gently fold in the grated zucchini. This not only adds moisture but also brings a subtle fresh flavor and a tender texture that elevates this zucchini bread above the ordinary.

Step 5: Combine Wet and Dry Mixtures

Slowly add the dry ingredients to the wet bowl, stirring carefully until just combined. The key here is to avoid overmixing, as that can lead to a denser loaf instead of the light and fluffy texture we want.

Step 6: Prepare the Cinnamon Sugar Topping

Mix the tablespoon of granulated sugar and half a teaspoon of cinnamon in a small bowl. This mixture will add the quintessential snickerdoodle crispness to the top of your loaf.

Step 7: Fill and Bake

Pour the batter into your prepared loaf pan, spreading it evenly. Sprinkle the cinnamon sugar mixture all over the top. Bake for 50 to 60 minutes, checking near the end for doneness by inserting a toothpick in the center—it should come out clean. If the top browns too fast, cover it with foil to protect the crust.

Step 8: Cool Your Bread

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Cooling completely before slicing helps each piece hold its shape while locking in moisture and flavor perfectly.

How to Serve Snickerdoodle Zucchini Bread with Coconut Oil Recipe

Garnishes

A light dusting of powdered sugar adds a delicate sweetness and an elegant finish. You could also spread a thin layer of softened butter or cream cheese on each slice to complement the warm spices and moist crumb beautifully.

Side Dishes

This bread pairs wonderfully with a warm cup of chai tea, coffee, or even a glass of cold milk. For brunch, serve alongside fresh fruit or a dollop of Greek yogurt for a balanced, satisfying meal.

Creative Ways to Present

Try toasting slices lightly and topping them with a smear of almond butter and a drizzle of honey for a delicious variation. You could also cut the bread into cubes and serve it as part of a dessert bread pudding, elevating this Snickerdoodle Zucchini Bread with Coconut Oil Recipe to something spectacularly special.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap the bread tightly in plastic wrap or store it in an airtight container. It will stay fresh on the counter for up to 3 days and maintain a lovely moisture and flavor.

Freezing

This zucchini bread freezes beautifully! Wrap it tightly in plastic wrap and then a layer of foil or place it in a freezer-safe container. It will keep up to 3 months in the freezer without losing any of that wonderful snickerdoodle character.

Reheating

To enjoy leftover bread, simply warm slices in the toaster oven or microwave for 15-20 seconds. This will refresh the bread’s tender texture and bring back those cozy spice aromas that make this Snickerdoodle Zucchini Bread with Coconut Oil Recipe so irresistible.

FAQs

Can I use regular oil or butter instead of coconut oil?

Absolutely! While coconut oil adds a subtle flavor and keeps the bread moist, you can swap it with melted butter or a neutral oil like vegetable oil. Just note the flavor profile will change slightly.

Do I need to peel the zucchini before grating?

No peeling required! The zucchini skin softens during baking and adds to the overall texture and nutrition without impacting taste.

Can I make muffins instead of a loaf?

Yes! Simply divide the batter into a greased or lined muffin tin and reduce baking time to around 20-25 minutes. Keep an eye on them and use the toothpick test to check doneness.

Is this bread sweet enough to be dessert?

This bread has a gentle sweetness perfect for breakfast or snacks, but you can easily serve it as dessert, especially with an added spread of cream cheese or a drizzle of glaze to make it feel extra indulgent.

How can I make this recipe gluten-free?

You can substitute the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or similar for structure. The texture might be slightly different but still delicious.

Final Thoughts

I can’t recommend this Snickerdoodle Zucchini Bread with Coconut Oil Recipe enough — it’s that perfect blend of cozy flavors, moist texture, and wholesome goodness all rolled into one loaf. Whether you’re baking for your family, friends, or just indulging yourself, this recipe truly shines and becomes a fast favorite. Give it a try, and I promise you’ll be baking it again and again!

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