Snickerdoodle Zucchini Bread

This Snickerdoodle Zucchini Bread is a coffee cake dream! The streuesel filling and topping complement this sweet, moist bread so well. This will become your new favorite breakfast bread (or dessert)!

The streusel filling + topping is my favorite part about this bread! It reminds me of the classic coffee crumb cake I had growing up. The sweet cinnamon crumble is SO satisfying! Its hard to believe this sweet treat is so healthy for you!

If you are looking for a way to get more veggies in your diet (or your kids’ diet) without feeling like you’re constantly eating vegetables look now further.

This bread is filled with nutrient-dense zucchini. The zucchini gives this bread a moist texture without the veggies. This Snickerdoodle Zucchini is also naturally sweetened as well as filled with protein from the eggs and almond flour, making this dish a satisfying treat without the crash!

You can store this Snickerdoodle Zucchini bread at room temp or even the fridge for up to 4 days. (That is, IF you can resist eating it all for that long!) Otherwise, zucchini bread freezes well. So if you want to make extra batches for later this is a great recipe to do it with!

Zucchini is such a great summer vegetable! You can grow them easily (even as a beginer gardener)! Or you can find them super cheap at the grocery store or farmers market all summer long!

Summertime is by far the cheapest way to get zucchini. So make this an annual seasonal treat! This is a great way to save some money. Otherwise zucchini is a relatively inexpensive ingredient to complement your bread!

This recipe is Paleo, Keto, and AIP compliant. So this is the perfect treat to serve to your loved ones or even yourself along with a cup of warm coffee! Enjoy!!

Print Recipe

Snickerdoodle Zucchini Bread

This Snickerdoodle Zucchini Bread is a coffee cake dream! The streuesel filling and topping complement this sweet, moist bread so well. This will become your new favorite breakfast bread (or dessert)!

Course

Breakfast, Dessert

Cuisine

American

Keyword

Keto, Paleo

Prep Time

10 minutes

Cook Time

50-55 minutes

Servings

loaf

Ingredients

Zucchini Bread

• 1 1/2 cups zucchini shredded and drained of liquids
• 4 large Eggs
• 1/3 cup Honey
• 1/2 cup Coconut Oil melted
• 2 tsp vanilla extract
• 1 tsp Apple Cider Vinegar
• 1/2 cup Almond Flour
• 1/2 cup Coconut Flour
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 tbsp Cinnamon

Streusel Filling & Topping

• 1 cup Coconut Sugar
• 1 cup pecans
• 2 tbsp Coconut Oil at room temperature
• 3 1/2 tbsp Ground Cinnamon

Course Breakfast, Dessert Cuisine American Keyword Keto, Paleo Prep Time 10 minutes Cook Time 50-55 minutes Servings loaf Ingredients Zucchini Bread 1 1/2 cups zucchini shredded and drained of liquids 4 large Eggs 1/3 cup Honey 1/2 cup Coconut Oil melted 2 tsp vanilla extract 1 tsp Apple Cider Vinegar 1/2 cup Almond Flour 1/2 cup Coconut Flour 1 tsp Baking Soda 1/4 tsp Salt 1/2 tbsp Cinnamon Streusel Filling & Topping 1 cup Coconut Sugar 1 cup pecans 2 tbsp Coconut Oil at room temperature 3 1/2 tbsp Ground Cinnamon

Instructions

1. Pre-heat oven to 325 degrees.
2. Using a cheese grater, grate the zucchini.
3. Wrap the zucchini in a thin towel and strain all the juices out. Get the zucchini as dry as possible!
4. Add zucchini and remaining ingredients into a large bowl. Using an electric mixer, stir intermittently between ingredients.
5. Pour half the batter into a bread pan. Set the remaining batter aside.
6. For the streusel filling/topping: In a food processor, combine all the ingredients and process on low until there is a even, crumbly texture. (Don't process too long otherwise it will become sticky and fine.)
7. Add half of the streusel on top of the zucchini bread batter.
8. Pour the remaining batter on top of the filling and smooth over for an even layer.
9. Sprinkle the remaining streusel over the bread.
10. Bake for 50-55 minutes or until a toothpick runs clean.
11. Enjoy!