Snickerdoodle Zucchini Bread: A Sweet Twist on Tradition
Discover the delightful snickerdoodle zucchini bread that combines warm spices with tender zucchini for a unique treat.
Equipment
- Loaf pan(s)
- Mixing bowls
- Electric mixer
- Whisk
Ingredients
For the Bread
- 1/2 cup coconut oil melted
- 2 large eggs
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups grated zucchini squeezed dry
For the Topping
- 1/4 cup granulated white sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cream of tartar
Instructions
How to Make Snickerdoodle Zucchini Bread
- Preheat the oven to 350°F and grease two 4½” x 8½” loaf pans with cooking spray.
- In a large bowl, beat the coconut oil, eggs, granulated sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, combine the flour, cinnamon, baking soda, cream of tartar, and salt.
- Add the dry ingredient mixture to the wet ingredients and stir gently until just combined.
- Fold in the grated zucchini until fully blended into the batter.
- In a small bowl, combine sugar, cinnamon, and cream of tartar for the topping.
- Fill each loaf pan halfway with batter and sprinkle about 2 tablespoons of the topping over each.
- Divide the remaining batter evenly between the two pans and top with the remaining cinnamon-sugar mixture.
- Bake for 45 to 50 minutes, checking for doneness with a knife in the center.
- Cool the loaves completely on a wire rack before slicing.
Notes
Serve warm with a pat of butter for an extra indulgent treat. Store in an airtight container at room temperature for up to 3 days.