The Best Snickerdoodle Zucchini Bread
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.
- 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)
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.
Nutrition
- Serving Size: 1 slice (approximately 75g)
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://samiharecipes.com/the-best-snickerdoodle-zucchini-bread/