Description
The Best Snickerdoodle Zucchini Bread is a delightful fusion of sweet and spiced flavors, transforming your surplus zucchini into a moist and flavorful treat. This recipe features the warm notes of cinnamon and sugar, combined with the health benefits of zucchini, making it perfect for breakfast, dessert, or an afternoon snack. With the addition of coconut oil, this bread maintains its moisture while offering a healthier alternative. Enjoy it fresh from the oven or toasted with butter—either way, it’s sure to be a favorite!
Ingredients
Scale
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini (wet)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans.
- In a large mixing bowl, combine melted coconut oil and sugar. Mix in eggs one at a time and stir in vanilla.
- In another bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon.
- Gradually add dry ingredients to wet mixture until just combined. Fold in grated zucchini.
- Pour batter into prepared pans and sprinkle topping mixture (sugar and cinnamon) on top.
- Bake for about 50 minutes or until a toothpick 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: 220
- Sugar: 12g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg