Zucchini Bread That’ll Make You Forget It’s Healthy 😍

Okay, real talk: have you ever looked at a mountain of zucchini and thought, “What on earth am I gonna do with all this?!” Seriously, it’s like my garden exploded with green stuff. But then, I found this recipe for snickerdoodle zucchini bread, and let me tell you, it’s totally life-changing. Like, who knew zucchini could be so… decadent? (And now I have an excuse to eat bread for breakfast. Win-win!)

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, here’s what you’ll need—grab a pen or just your phone because you don’t wanna forget this:

– 1 cup melted coconut oil (yes, it’s a thing and it’s delish)
– 3 eggs
– 1 ¼ cups granulated sugar (the good stuff)
– 1 teaspoon vanilla extract (like, the real stuff, not that imitation nonsense)
– 3 cups all-purpose flour (I mean, duh)
– 2 teaspoons cinnamon (mmm, cozy vibes)
– 1 teaspoon baking soda
– 1/2 teaspoon cream of tartar (also, if you don’t have this, no stress—just swap in baking powder)
– 1 teaspoon salt (don’t skip it, it balances everything!)
– 2 cups grated zucchini (the wetter, the better—don’t dry it out!)

And then for the topping:
– ½ cup granulated sugar
– 1 teaspoon cinnamon
– 1/4 teaspoon cream of tartar (again, no biggie if you skip this)

So Here’s Why I Make This Constantly

Okay, picture this: it’s a Sunday afternoon, and I’m knee-deep in a baking frenzy because who doesn’t want to avoid doing laundry, right? I had a whole bunch of zucchini from my neighbor’s garden, and I was, like, “What can I possibly make that’ll make me feel like a kitchen magician?” This recipe popped into my head, and let me tell you—it was a game changer.

The smell of cinnamon wafting through the house? Pure bliss. And then when I tasted that warm slice? Oh boy—it’s like a hug in bread form. It became my go-to for brunches, snacks, and even late-night cravings (because why not, right?). Plus, it’s a sneaky way to get some veggies in, so I feel *a little* less guilty about those chocolate chip cookies I made last week.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Okay, listen up! The *key* here is not to dry out that zucchini. Like, seriously, just grate it and toss it in. The moisture from the zucchini makes the bread super tender. Trust me on this one! You’ll thank me later when you’re devouring the softest slice ever.

Don’t Mess This Up (My Top Tips)

– Don’t overmix the batter! I know, it’s tempting to whip it until it’s silky, but that makes it tough. Just mix until combined, and you’re golden.
– Check for doneness a little early—like at 40 minutes. Ovens are sneaky, and nobody wants dry bread, right?
– If you forget the cream of tartar (who hasn’t?), don’t freak out. Just use baking powder instead for the topping.

How to Keep Them From Disappearing (Or, How to Store Them)

Let’s be real—this bread is gonna vanish quicker than you can say “snickerdoodle.” But if you somehow have leftovers (bless your soul), wrap it up in plastic wrap or toss it in a ziplock bag. It’ll stay good on the counter for a few days. You can also freeze it! Just slice it up first. Then, when you’re in the mood, pop a slice in the toaster for a quick treat. *Heavenly!*

If You Liked This, You’ll Probably Like These Too

If you’re down for more baked goodness, you gotta check out my banana bread (it’s like a party in your mouth!) or that classic chocolate chip cookie recipe I swear by. Oh, and don’t forget about my secret weapon—pumpkin muffins!

So, what’s your go-to way to use up all that zucchini? Hit me up with your thoughts! Let’s swap stories! 🥒💕

The Best Snickerdoodle Zucchini Bread

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Discover the ultimate way to enjoy zucchini with this decadent snickerdoodle zucchini bread! Bursting with rich flavors and a hint of cinnamon, this moist and delightful bread is perfect for breakfast, snacks, or dessert. Made with healthy coconut oil and topped with a sweet cinnamon sugar mixture, it’s a delicious twist on the classic snickerdoodle cookie.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: Makes about 16 servings (2 loaves) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

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Instructions

Preheat your oven to 350°F. Grease two loaf pans thoroughly.
In a large bowl, whisk together melted coconut oil, eggs, sugar, and vanilla until smooth.
In another bowl, mix flour, cinnamon, baking soda, cream of tartar, and salt until well combined.
Gradually incorporate the dry ingredients into the wet mixture; stir until combined. The batter will be thick.
Fold in the grated zucchini until evenly distributed.
For the topping, combine remaining sugar and cinnamon in a small bowl.
Pour half of the batter into each loaf pan and sprinkle 2 tablespoons of the topping over each.
Divide the remaining batter between the pans and top with leftover cinnamon-sugar mixture.
Bake for 45-50 minutes or until a toothpick comes out clean from the center.
Allow to cool completely on a wire rack before slicing.