Description
Enjoy a moist, flavorful twist on classic zucchini bread with this Snickerdoodle Zucchini Bread recipe. Featuring the warm spices of cinnamon and the soft texture from grated zucchini, this loaf combines sweet, tender crumb with a delightful cinnamon-sugar topping for an irresistible treat perfect for breakfast, snack, or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
Add-ins & Topping
- 2 cups grated zucchini (wet)
- Optional topping: sugar and cinnamon mixture for sprinkling
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two loaf pans to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, eggs, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, cinnamon, baking soda, cream of tartar, and salt to ensure even distribution.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Fold in Zucchini: Gently fold the grated zucchini into the batter, evenly distributing it without deflating the mixture.
- Prepare for Baking: Divide the batter evenly between the two greased loaf pans. Sprinkle the tops with a cinnamon and sugar mixture if desired, creating a snickerdoodle-style topping.
- Bake: Place the pans in the oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool: Allow the bread to cool in the pans for about 10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Use freshly grated zucchini without squeezing out excess moisture to keep the bread moist.
- Ensure not to overmix the batter to avoid a dense texture.
- The topping is optional but adds a sweet cinnamon crunch reminiscent of snickerdoodle cookies.
- Store the zucchini bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For a nutty flavor, add ½ cup chopped walnuts or pecans to the batter.
