The Best Snickerdoodle Zucchini Bread
Indulge in the delightful flavors of The Best Snickerdoodle Zucchini Bread, a moist and flavorful treat that perfectly blends the classic taste of snickerdoodles with the health benefits of zucchini. This recipe utilizes coconut oil for a lighter twist, and the addition of cinnamon and vanilla creates an irresistible aroma that will fill your kitchen. Ideal for breakfast, snacks, or dessert, this bread is sure to impress family and friends alike. With just 10 minutes of prep time, you can enjoy two loaves of this wholesome delight, perfect for sharing or freezing for later!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: About 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Instructions
- Preheat the oven to 350°F (175°C) and grease two loaf pans.
- In a large bowl, mix melted coconut oil with sugar until well blended. Add eggs one at a time followed by vanilla extract.
- In another bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually add dry ingredients to wet mixture; fold in grated zucchini gently.
- For the topping, combine sugar, cinnamon, and cream of tartar in a small bowl.
- Pour batter into prepared pans and sprinkle topping over them.
- Bake for about 50 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg