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Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread: 2 Loaves of Pure Bliss

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  • Author: Jannet Lisa
  • Total Time: 1 hour
  • Yield: 2 loaves 1x
  • Diet: Vegetarian

Description

This snickerdoodle zucchini bread recipe transforms fresh zucchini into a delicious, sweet treat. Made with coconut oil for a healthy twist and a classic cinnamon-sugar topping, it’s perfect for a snack, dessert, or even breakfast.

Ingredients

Scale
  • 1 cup coconut oil (melted)
  • 3 eggs
  • 1 ¼ cups granulated white sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar (or 1/2 teaspoon baking powder)
  • 1 teaspoon salt
  • 2 cups grated zucchini (wet)
  • ½ cup granulated white sugar (for topping)
  • 1 teaspoon cinnamon (for topping)
  • 1/4 teaspoon cream of tartar (for topping, optional)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Coat two loaf pans (4 ½” x 8 ½” recommended) with cooking spray.
  3. In a large bowl, beat the melted coconut oil, eggs, 1 ¼ cups sugar, and vanilla until well combined.
  4. In a separate bowl, whisk together the flour, 2 teaspoons cinnamon, baking soda, ½ teaspoon cream of tartar (or baking powder), and salt.
  5. Gradually add the dry mixture into the wet mixture, mixing until well combined. The batter will be thick.
  6. Fold in the grated zucchini until completely mixed into the batter.
  7. In a small separate bowl, combine the ½ cup granulated white sugar, 1 teaspoon cinnamon, and ¼ teaspoon cream of tartar to create the snickerdoodle topping mixture.
  8. Fill half of each prepared loaf pan with batter.
  9. Sprinkle 2 tablespoons of the snickerdoodle topping mixture over the batter in each pan.
  10. Divide the remaining batter evenly between the two pans.
  11. Sprinkle the remaining snickerdoodle sugar mixture over the tops of each loaf.
  12. Bake for 45-50 minutes, or until a knife inserted into the center of the snickerdoodle zucchini bread comes out clean.
  13. Allow the snickerdoodle zucchini bread to cool completely on a wire rack before serving.

Notes

  • If you do not have cream of tartar, you can substitute 1/2 teaspoon of baking powder in the bread batter.
  • For the topping, if you do not have cream of tartar, you can omit it; no replacement is necessary.
  • This snickerdoodle zucchini bread is even better the next day as the flavors and texture improve overnight.
  • Using coconut oil adds healthy fat and can allow for less added sugar in the bread.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 500
  • Sugar: 70g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 20g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 50mg

Find it online: https://sarecipes.com/snickerdoodle-zucchini-bread/