Snickerdoodle Zucchini Bread with Coconut Oil Recipe

If you are craving something that marries the cozy warmth of a classic snickerdoodle cookie with the moist, tender texture of zucchini bread, you have to try this Snickerdoodle Zucchini Bread with Coconut Oil Recipe. This delightful twist on a beloved favorite brings together fragrant cinnamon, nutmeg, and ginger spices with the subtle natural sweetness of zucchini and the rich creaminess of coconut oil. It’s a comforting treat perfect for breakfast, snack time, or dessert, and it’s packed with so much flavor and character that you’ll find yourself reaching for another slice in no time.

Ingredients You’ll Need

Getting the right ingredients is key to nailing the perfect balance of spice, moisture, and flavor in this bread. Each item plays an essential role, from the spices giving that classic snickerdoodle essence to the coconut oil adding a luscious, tender crumb and a subtle tropical hint.

• 2 cups all-purpose flour: The base that gives structure and a soft crumb to your bread.
• 1 teaspoon baking soda: Helps your bread rise, making it light and fluffy.
• 1/2 teaspoon baking powder: Works alongside baking soda for the perfect lift.
• 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 1 1/2 teaspoons ground cinnamon: The signature spice of snickerdoodles, infusing warmth and aroma.
• 1/2 teaspoon ground nutmeg: Adds a fragrant, nutty layer of flavor.
• 1/2 teaspoon ground ginger: Provides a gentle zing that brightens the spice mix.
• 1/2 cup coconut oil, melted: Adds moisture and a slight tropical twist that pairs beautifully with zucchini.
• 1 cup granulated sugar: Sweetens and helps create a tender crumb.
• 1/2 cup brown sugar, packed: Introduces a rich, caramel-like depth of sweetness.
• 2 large eggs: Bind everything together and lend richness.
• 2 teaspoons vanilla extract: Enhances the overall flavor profile with its sweet, floral notes.
• 1 1/2 cups grated zucchini: The star veggie that keeps the bread moist and adds a subtle veggie goodness.
• 1 tablespoon granulated sugar & 1/2 teaspoon ground cinnamon: Combined for a perfect cinnamon sugar topping that adds a sweet, crunchy finish.

How to Make Snickerdoodle Zucchini Bread with Coconut Oil Recipe

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to a cozy 350°F (175°C). Grease your 9×5-inch loaf pan or line it with parchment paper to ensure your loaf comes out easily after baking, giving you those beautiful, clean slices.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Taking the time to fully combine these ensures your spices and leavening agents are evenly distributed for that perfect balance in every bite.

Step 3: Combine the Wet Ingredients

In a separate large bowl, beat the melted coconut oil with the granulated and brown sugars until smooth and slightly creamy. Then add the eggs and vanilla extract, mixing until everything is well blended. This step creates a rich, sweet base that will make your bread irresistibly moist.

Step 4: Add the Zucchini

Stir in your grated zucchini gently but thoroughly. The zucchini adds natural moisture that keeps the bread tender and fresh while sneaking in some veggie goodness that no one will suspect.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix here — you want to keep your bread tender without becoming tough. This slow incorporation helps maintain the light texture.

Step 6: Prepare the Cinnamon Sugar Topping

Mix the tablespoon of granulated sugar and the half teaspoon of cinnamon together in a small bowl. This simple topping will sprinkle onto the top of your batter later, adding a fragrant, sweet crunch that echoes the snickerdoodle vibe beautifully.

Step 7: Fill the Pan and Add Topping

Pour your batter evenly into the prepared loaf pan, then sprinkle your cinnamon sugar topping across the surface. This finishes your bread with a lovely golden crust that’s both crisp and sweet.

Step 8: Bake Until Perfect

Bake your loaf for 50 to 60 minutes, checking with a toothpick inserted into the bread’s center; it should come out clean when done. If the top starts to brown too much before the middle is cooked through, tent the loaf with foil to prevent over-browning.

Step 9: Cool and Enjoy

Let your Snickerdoodle Zucchini Bread rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This resting time helps the bread set up nicely so your slices hold together without crumbling.

How to Serve Snickerdoodle Zucchini Bread with Coconut Oil Recipe

Garnishes

For a little extra flair, try dusting your slices lightly with powdered sugar or even a drizzle of vanilla glaze. A subtle spread of softened butter or a dollop of cream cheese frosting also complements the sweet spices perfectly, turning each bite into a little celebration.

Side Dishes

This bread pairs wonderfully with a steaming cup of coffee, chai, or even a glass of cold milk. For brunch, serve alongside a fresh fruit salad or a simple yogurt parfait for a balanced and colorful spread.

Creative Ways to Present

Slice the bread thick and toast it lightly for a crunchy, warm treat. You can also use it as a base for dessert French toast, topped with fresh berries and whipped cream for a delightful twist that your friends will rave about.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover bread tightly in plastic wrap or place it in an airtight container to keep it fresh for up to 3 days at room temperature. This ensures the moisture from the zucchini and coconut oil stays locked in, keeping your bread soft and flavorful.

Freezing

If you want to keep your Snickerdoodle Zucchini Bread with Coconut Oil Recipe for longer, slice it first, then wrap each piece individually in plastic wrap before placing them in a freezer-safe bag. Frozen slices keep wonderfully for up to 3 months and thaw quickly when you want a quick treat.

Reheating

To revive the fresh-baked taste, warm slices in a toaster oven or microwave for a few seconds. This simple step brings back that freshly baked aroma and soft, moist texture that makes this bread so addictive.

FAQs

Can I use oil other than coconut oil in this recipe?

Absolutely! While coconut oil adds a subtle tropical flavor and richness, you can substitute with melted butter or another neutral oil like vegetable or canola oil. Just keep in mind that the flavor profile and texture might differ slightly.

Do I need to peel the zucchini before grating it?

There’s no need to peel the zucchini. The skin contains nutrients and adds a lovely texture and color to the bread. Just make sure to wash it well before grating.

How can I tell when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), your bread is perfectly baked. Also, the top should be golden brown, and the bread will start to pull away slightly from the pan edges.

Is this recipe suitable for making muffins instead of a loaf?

Yes! You can pour the batter into a muffin tin lined with paper cups and bake at the same temperature for about 20-25 minutes, or until a toothpick comes out clean. This is a fun way to make individual portions perfect for lunchboxes.

Can I add nuts or chocolate chips for extra texture?

Absolutely! Adding chopped walnuts, pecans, or chocolate chips can add delightful texture and flavor contrast. Just fold them gently into your batter before baking for a crowd-pleasing twist.

Final Thoughts

This Snickerdoodle Zucchini Bread with Coconut Oil Recipe has truly won my heart, combining the best of sweet, spice, and veggie goodness in one delightful loaf. It’s perfect for sharing with friends or savoring on your own with a cup of tea. Give it a try — I promise this will quickly become one of your favorite baking adventures and you’ll keep coming back for more!

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