Description
Indulge in the delightful flavors of The Best Snickerdoodle Zucchini Bread, a unique twist on traditional zucchini bread. This moist and flavorful loaf combines the warm spices of cinnamon and sugar with the subtle sweetness of fresh zucchini, making it an irresistible choice for breakfast, snacks, or dessert. Made with healthy coconut oil, this recipe not only satisfies your sweet tooth but also offers a healthier alternative to classic baked goods. Whether enjoyed warm with butter or as a sweet treat alongside coffee, this zucchini bread will become a staple in your kitchen.
Ingredients
Scale
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini (wet – do not dry it out first)
- ½ cup granulated white sugar (for topping)
- 1 teaspoon cinnamon (for topping)
- 1/4 tsp cream of tartar (for topping)
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. Grease two loaf pans with coconut oil.
- 3. In one bowl, whisk together flour, cinnamon, baking soda, salt, and cream of tartar.
- 4. In another bowl, mix melted coconut oil, eggs, sugar, and vanilla until smooth.
- 5. Fold in grated zucchini to the wet mixture.
- 6. Combine dry ingredients with the wet mixture until just combined.
- 7. Divide batter between the prepared pans and sprinkle topping mixture of sugar and cinnamon.
- 8. Bake for about 50 minutes or until a toothpick inserted comes out clean.
- 9. Cool in pans before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg