Description
The Best Snickerdoodle Zucchini Bread is a delightful fusion of sweet cinnamon flavors and moist zucchini, making it an irresistible treat for any occasion. This easy-to-make recipe is perfect for using up extra zucchini from your garden or local market. With a healthy twist from coconut oil, this bread is not only delicious but also nutritious. Whether you’re looking for a cozy breakfast, a satisfying snack, or a sweet dessert, this snickerdoodle zucchini bread will impress family and friends alike.
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
- 2 teaspoons baking soda
- ½ teaspoon cream of tartar (or substitute with baking powder)
- 1 teaspoon salt
- 2 cups grated zucchini
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine melted coconut oil and sugar; whisk until smooth. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- In another bowl, whisk together flour, cinnamon, baking soda, cream of tartar (if using), and salt.
- Gradually add dry ingredients to wet ingredients; mix gently until just combined. Fold in grated zucchini without overmixing.
- Grease two loaf pans with coconut oil and divide the batter evenly between them.
- For the topping, mix sugar and cinnamon; sprinkle over the batter in both pans.
- Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Allow cooling before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg