Description

Indulge in the delightful flavors of The Best Snickerdoodle Zucchini Bread, where the classic taste of snickerdoodles meets the moist richness of zucchini bread. This unique recipe yields two loaves, making it perfect for sharing at brunch or enjoying as a sweet snack. With coconut oil enhancing its richness and a hint of cream of tartar ensuring a tender texture, this easy-to-make treat gets even better the next day! Whether enjoyed warm with butter or toasted with cream cheese, this zucchini bread will quickly become a favorite.

Ingredients

Scale

1 cup coconut oil (melted)
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 ½ teaspoon baking powder)
1 teaspoon salt
2 cups grated zucchini

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Instructions

Preheat your oven to 350°F and grease two loaf pans.
In a large bowl, mix melted coconut oil, eggs, sugar, and vanilla until combined.
In another bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in grated zucchini until incorporated.
In a small bowl, combine sugar and cinnamon for the topping.
Fill each loaf pan halfway with batter and sprinkle about 2 tablespoons of topping mixture over the batter. Add any remaining batter and top with leftover mixture.
Bake for 45 to 50 minutes until a knife inserted comes out clean.
Allow cooling on a wire rack before slicing.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (60g)
Calories: 215
Sugar: 14g
Sodium: 200mg
Fat: 10g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg