Description
The Best Snickerdoodle Zucchini Bread is a scrumptious blend of classic snickerdoodle flavors and moist zucchini bread. This unique recipe features a delightful cinnamon-sugar topping that enhances each bite, making it perfect for brunch, snacks, or dessert. Using coconut oil adds a healthier twist while keeping the bread rich and tender. Whether enjoyed fresh or stored for later, this recipe yields two generous loaves, ensuring there’s enough to share—or indulge in all week long.
Ingredients
Scale
- 1 cup melted coconut oil
- 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 cream of tartar (or substitute with baking powder)
- 1 teaspoon salt
- 2 cups grated zucchini (do not dry)
Instructions
- Preheat oven to 350°F and grease two loaf pans.
- In a large bowl, combine melted coconut oil, eggs, sugar, and vanilla until blended.
- In another bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in grated zucchini until evenly incorporated.
- For the topping, mix sugar, cinnamon, and cream of tartar in a small bowl.
- Pour half the batter into each loaf pan; sprinkle with topping before adding remaining batter.
- Bake for 45 to 50 minutes or until a knife inserted in the center comes out clean.
- Allow to cool completely on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (68g)
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg