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Snickerdoodle Zucchini Bread — Cinnamon-Sugar Loaf with Coconut Oil Pinterest recipe pin

Snickerdoodle Zucchini Bread with Cream of Tartar and Coconut Oil

A tender, cinnamon-sugar topped zucchini loaf that uses cream of tartar for snickerdoodle tang and coconut oil for a soft, moist crumb—perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground nutmeg optional
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup melted coconut oil cooled slightly
  • 1 teaspoon vanilla extract
  • 1/4 cup milk dairy or plant-based
  • 2 cups shredded zucchini about 1 pound, drained and squeezed
  • 2 tablespoons granulated sugar for top
  • 1 teaspoon ground cinnamon for top
Optional additions
  • 1/2 cup chopped walnuts optional
  • 1/3 cup raisins optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 Box grater or food processor with shredding disk
  • 1 Clean thin dish towel or cheesecloth for squeezing zucchini
  • 1 Mixing bowls
  • 1 Cooling rack

Method
 

Prepare the zucchini
  1. Trim and shred zucchini on a box grater or with a shredding disk; place in a colander, sprinkle with 1/4 teaspoon salt, and let sit 10 minutes, then transfer to a clean towel and squeeze until damp but not watery.
Preheat and mix dry ingredients
  1. Preheat oven to 350°F and grease a 9x5-inch loaf pan; in a bowl whisk flour, baking soda, baking powder, cream of tartar, cinnamon, salt, and nutmeg.
Combine wet ingredients
  1. In a large bowl whisk eggs, granulated sugar, brown sugar, melted coconut oil, vanilla, and milk until smooth.
Build and bake the loaf
  1. Fold dry ingredients into wet until just combined, then gently fold in the squeezed zucchini (and optional nuts or raisins); transfer batter to the loaf pan and sprinkle evenly with the cinnamon-sugar mixture; bake at 350°F for 50–60 minutes until a skewer shows a few moist crumbs and the top is golden, tenting with foil if it browns too quickly.
Cool and serve
  1. Cool in the pan on a rack 15 minutes, then turn out and cool until warm to the touch before slicing; store cooled slices in an airtight container.

Notes

Be sure to squeeze the shredded zucchini well to avoid a soggy loaf. If swapping in whole-wheat flour, add 1–2 tablespoons extra milk for moisture. For muffins, bake at 350°F for 18–22 minutes. Let the loaf cool slightly before slicing so the coconut oil firms up and slices cleanly.