Description
Discover the delightful fusion of flavors in The Best Snickerdoodle Zucchini Bread! This moist and flavorful treat combines the classic taste of snickerdoodles with the wholesome goodness of zucchini, making it perfect for breakfast, a snack, or dessert. Using coconut oil instead of butter not only adds a subtle richness but also makes this recipe a healthier choice. With its inviting aroma of cinnamon and sugar, this quick bread is sure to impress family and friends. Plus, it yields two loaves—ideal for sharing or freezing for later enjoyment. Whip up this cozy loaf today and savor the comfort of homemade goodness!
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
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini (wet)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two greased loaf pans.
- In a mixing bowl, whisk together melted coconut oil, eggs, sugar, and vanilla until smooth.
- In another bowl, combine flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually mix dry ingredients into wet until just combined; avoid overmixing.
- Gently fold in the grated zucchini.
- Divide batter between loaf pans and sprinkle with a topping mixture of sugar and cinnamon.
- Bake for about 50 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 209
- Sugar: 10g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg