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.
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
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
