Description

Discover The Best Snickerdoodle Zucchini Bread, a delightful fusion of classic snickerdoodle flavors and nutritious zucchini. This moist and tender loaf is infused with warm cinnamon and sugar, making it the perfect treat for breakfast, snack time, or dessert. With a hint of coconut oil for a healthier twist, this recipe is as easy to make as it is delicious. Each slice offers a comforting taste that will leave you craving more. Whether enjoyed warm from the oven or toasted with a smear of cream cheese, this bread promises to be a family favorite. Try it today and indulge in its irresistible flavors!

Ingredients

Scale

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

Instructions

Preheat your 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 well combined.
In another bowl, mix flour, cinnamon, baking soda, cream of tartar, and salt; gradually combine with wet ingredients.
Fold in grated zucchini until evenly mixed.
Split the batter between the prepared pans; sprinkle with topping mixture made from sugar and cinnamon.
Bake for 45-50 minutes or until a toothpick inserted comes out clean. Cool before slicing.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (70g)
Calories: 250
Sugar: 15g
Sodium: 180mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For added texture, consider mixing in nuts or chocolate chips. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.