Snickerdoodle Zucchini Bread with Coconut Oil

Prep Time: 70min
Servings: 12

Since the origin of the popular cookie, snickerdoodle flavoring has shown up in all types of other products – lattes, cakes, donuts, ice cream and, of course, this zucchini bread!

Snickerdoodle Zucchini Bread with Coconut Oil


  • 1 cup coconut oil (melted)
  • 3 eggs
  • 1 ¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups grated zucchini (wet – do not dry it out first)
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
Great for Baking and Cooking


  1. Preheat oven to 350 degrees.
  2. Coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.
  3. In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
  4. In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until well combined
  5. Fill half of each loaf pan with batter and sprinkle ¼ of the topping mixture over each pan.
  6. Divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over each.
  7. Bake for about 45-50 minutes, or until a knife inserted into the middle comes out clean.
  8. Allow the bread to cool a bit before slicing.