Description

Indulge in the delightful flavors of The Best Snickerdoodle Zucchini Bread, a moist and flavorful treat that perfectly marries the sweetness of zucchini with warm cinnamon notes. This recipe is a fantastic way to use up surplus zucchini, transforming it into a comforting snack, breakfast option, or dessert. Made with wholesome coconut oil instead of butter, you can enjoy this bread guilt-free. Its irresistible aroma will fill your kitchen, making it an ideal choice for brunch gatherings or cozy family evenings. With its fluffy texture and unique flavor profile, this snickerdoodle zucchini bread is sure to impress everyone at your table.

Ingredients

Scale

1 cup melted coconut oil
3 large eggs
1 ¼ cups granulated sugar
3 cups all-purpose flour
2 teaspoons cinnamon
2 cups grated zucchini
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon salt
½ cup granulated sugar (for topping)
1 teaspoon cinnamon (for topping)
¼ teaspoon cream of tartar (for topping)

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Instructions

Preheat the oven to 350°F (175°C) and grease two loaf pans.
In a large bowl, whisk together melted coconut oil, eggs, sugar, and vanilla until smooth.
In another bowl, combine flour, cinnamon, baking soda, cream of tartar, and salt. Gradually mix into the wet ingredients until just combined.
Gently fold in grated zucchini without draining excess moisture.
Prepare the topping by mixing sugar, cinnamon, and cream of tartar; sprinkle over the batter.
Divide the batter between loaf pans and bake for approximately 50 minutes or until a toothpick 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 slice (60g)
Calories: 210
Sugar: 12g
Sodium: 140mg
Fat: 10g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg