Description
The Best Snickerdoodle Zucchini Bread is a delightful blend of moist zucchini and classic snickerdoodle flavors, perfect for any occasion. This easy recipe makes two loaves, ideal for breakfast, snacks, or dessert. Its rich cinnamon-sugar topping adds a sweet crunch that complements the tender crumb of the bread. Using coconut oil instead of butter offers a healthier twist without sacrificing flavor. Whether you enjoy it warm with butter or as an elegant toast topped with cream cheese frosting, this zucchini bread is sure to become a family favorite. Plus, it’s a fantastic way to use up extra zucchini from your garden!
Ingredients
Scale
- 1 cup melted coconut oil
- 3 eggs
- 1 ¼ cups granulated sugar
- 3 cups all-purpose flour
- 2 cups grated zucchini
- 2 teaspoons cinnamon
- Cream of tartar (or baking powder)
Instructions
- Preheat oven to 350°F (175°C) and grease two loaf pans.
- In a mixing bowl, whisk melted coconut oil, eggs, sugar, and vanilla until creamy.
- In another bowl, mix flour, cinnamon, baking soda, cream of tartar, and salt. Gradually incorporate dry ingredients into wet mixture until just combined.
- Gently fold in the grated zucchini.
- Prepare the topping by mixing sugar and cinnamon in a small bowl.
- Pour batter into loaf pans and sprinkle topping evenly over each.
- Bake for about 50 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg