Snickerdoodle Zucchini Bread

Why You’ll Love This Recipe

• Perfectly Moist: The grated zucchini keeps the bread incredibly moist without making it heavy.
• Cinnamon-Sugar Goodness: The snickerdoodle-inspired topping offers a sweet, slightly tangy crust.
• Easy to Make: With simple steps and everyday ingredients, this recipe is beginner-friendly.
• Unique Twist: It’s a fresh take on classic zucchini bread, adding a nostalgic cinnamon-sugar flavor.
• Customizable: Easily adapt this recipe to suit your preferences or dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread:

• 1 cup coconut oil (melted)
• 3 eggs
• 1 1/4 cups granulated white sugar
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups grated zucchini (wet – do not dry it out first)

For the Topping:

• 1/2 cup granulated white sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cream of tartar

Directions

1. Preheat the oven to 350°F. Grease two loaf pans with cooking spray and set aside.
2. In a large mixing bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. The batter will be thick.
5. Stir in the grated zucchini until evenly distributed throughout the batter.
6. In a small bowl, prepare the topping by mixing the sugar, cinnamon, and cream of tartar.
7. Fill each loaf pan halfway with the batter. Sprinkle 2 tablespoons of the topping mixture over the batter in each pan.
8. Divide the remaining batter between the two pans and sprinkle the remaining topping mixture evenly over the tops.
9. Bake for 45-50 minutes or until a knife inserted into the center comes out clean.
10. Cool the bread completely on a wire rack before slicing and serving.

Servings and Timing

• Servings: 10
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes

Variations

• Make it Healthier: Substitute half the all-purpose flour with whole wheat flour and reduce the sugar by 1/4 cup.
• Add Mix-Ins: Stir in 1/2 cup of chopped walnuts, pecans, or chocolate chips for extra texture.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
• Vegan Version: Replace eggs with flax eggs and use a plant-based butter or oil substitute.
• Spiced Twist: Add 1/4 teaspoon of nutmeg or cardamom to the batter for a deeper spice flavor.

Storage/Reheating

• Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.
• Freezing: Wrap the bread tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm slices in the microwave for 15-20 seconds or in the oven at 300°F for 5-7 minutes for a fresh-from-the-oven taste.

FAQs

1. Can I use a different oil instead of coconut oil?

Yes, you can substitute melted butter, vegetable oil, or canola oil for coconut oil.

2. Should I peel the zucchini before grating it?

No, there’s no need to peel the zucchini. The skin adds texture and nutrients to the bread.

3. Can I use brown sugar instead of white sugar?

Yes, brown sugar will add a deeper, caramel-like flavor to the bread.

4. What’s the purpose of cream of tartar in this recipe?

Cream of tartar adds a slight tanginess to the cinnamon-sugar topping, mimicking the flavor of a snickerdoodle cookie.

5. How do I prevent the bread from sticking to the pan?

Grease the loaf pans thoroughly with cooking spray or butter, or line them with parchment paper.

6. Can I use frozen zucchini instead of fresh?

Yes, but make sure to thaw it completely and avoid draining the liquid for added moisture.

7. How do I know when the bread is done?

Insert a knife or toothpick into the center of the loaf. If it comes out clean, the bread is ready.

8. Can I make this recipe into muffins?

Absolutely! Divide the batter into a muffin tin and bake at 350°F for 18-22 minutes.

9. What can I serve with this bread?

Serve it with coffee, tea, or a dollop of whipped cream for a delicious pairing.

10. Is this recipe suitable for kids?

Yes, kids love the sweet, cinnamon flavor of this bread. Plus, it’s a sneaky way to get them to eat zucchini.

Conclusion

Snickerdoodle Zucchini Bread is a delightful blend of comfort and creativity, offering a moist, flavorful treat with a hint of cinnamon-sugar nostalgia. Whether you enjoy it fresh out of the oven or as a quick snack on the go, this recipe is sure to become a family favorite. Try it today and savor the unique combination of flavors and textures.

Snickerdoodle Zucchini Bread

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• Author: Isabella
• Total Time: 65 minutes
• Yield: 2 loaves (about 10 servings)
• Diet: Vegetarian

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Description

Snickerdoodle Zucchini Bread is a moist, flavorful treat combining the classic snickerdoodle cinnamon-sugar flavor with the tender texture of zucchini bread. Perfect for breakfast, snacks, or dessert, this recipe is easy to make and customizable for any dietary preference.

 

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Ingredients

For the Bread:

• 1 cup coconut oil (melted)
• 3 eggs
• 1 1/4 cups granulated white sugar
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups grated zucchini (do not drain the moisture)

For the Topping:

• 1/2 cup granulated white sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cream of tartar

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Instructions

• Preheat your oven to 350°F (175°C) and grease two loaf pans with cooking spray.
• In a large bowl, beat together melted coconut oil, eggs, sugar, and vanilla extract until smooth.
• In a separate bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.
• Gradually add the dry mixture to the wet mixture, stirring until fully combined. The batter will be thick.
• Gently fold in the grated zucchini until evenly incorporated.
• Prepare the topping by combining sugar, cinnamon, and cream of tartar in a small bowl.
• Pour half of the batter into the prepared pans, then sprinkle 2 tablespoons of the topping over each.
• Add the remaining batter to the pans and finish by sprinkling the rest of the topping evenly over both loaves.
• Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
• Allow the loaves to cool completely on a wire rack before slicing and serving.

Notes

• Do not drain the zucchini; the moisture ensures the bread stays tender and moist.
• For extra crunch, sprinkle a few crushed walnuts on top before baking.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Bread, Breakfast, Dessert
• Method: Baking
• Cuisine: American