Description
Indulge in the warm, comforting flavors of The Best Snickerdoodle Zucchini Bread. This delightful recipe perfectly marries the sweetness of cinnamon with moist zucchini, transforming your surplus veggies into a scrumptious treat. Ideal for breakfast, brunch, or an afternoon snack, this easy-to-make bread incorporates healthy coconut oil while maintaining that classic snickerdoodle essence through the use of cream of tartar. You’ll love how simple it is to whip up this cozy loaf!
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 baking pans with coconut oil or line with parchment paper.
- In a large bowl, whisk melted coconut oil and sugar until smooth. Add eggs one at a time and vanilla extract; mix well.
- In another bowl, combine flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually add dry ingredients to the wet mixture and stir until just combined. Fold in grated zucchini gently.
- Divide batter between prepared pans and sprinkle topping mixture (sugar, cinnamon, cream of tartar) over loaves.
- Bake for about 50 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg