Description
The Best Snickerdoodle Zucchini Bread is a delightful fusion of moist zucchini bread and the classic flavors of snickerdoodle cookies. Infused with cinnamon and sugar, this quick bread is not only a fantastic way to use up extra zucchini but also offers a healthier twist thanks to the inclusion of coconut oil. Perfect for breakfast, snacks, or dessert, this recipe is bound to become a family favorite with its comforting taste and easy preparation. Enjoy it warm, paired with coffee, or topped with cream cheese for an indulgent treat!
Ingredients
Scale
- 1 cup melted coconut oil
- 3 eggs
- 1 ¼ cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 cups grated zucchini (un-drained)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 tsp cream of tartar
- 1 teaspoon salt
- ½ cup granulated white sugar (for topping)
- 1 teaspoon cinnamon (for topping)
- 1/4 tsp cream of tartar (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease two loaf pans.
- In a large bowl, whisk together melted coconut oil and sugar until combined. Add eggs one at a time, followed by vanilla extract.
- In another bowl, combine flour, cinnamon, baking soda, salt, and cream of tartar.
- Gradually mix dry ingredients into wet ingredients until just combined, then fold in grated zucchini.
- Divide the batter between loaf pans and sprinkle with cinnamon sugar topping.
- Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow cooling for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (65g)
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg