The Best Snickerdoodle Zucchini Bread
Indulge in the delight of The Best Snickerdoodle Zucchini Bread, a perfect blend of moist zucchini and the warm flavors of cinnamon and sugar. This unique recipe transforms traditional zucchini bread into a sweet treat that’s ideal for breakfast, brunch, or as an afternoon snack. With coconut oil ensuring that each slice remains tender and flavorful, this snickerdoodle zucchini bread is sure to impress friends and family alike. Serve it warm with coffee or at gatherings—it’s truly a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup melted coconut oil
- 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 (or substitute with baking powder)
- 1 teaspoon salt
- 2 cups grated zucchini (wet)
Instructions
- Preheat your oven to 350°F and grease two loaf pans.
- In a large bowl, beat together melted coconut oil, eggs, sugar, and vanilla until smooth.
- In another bowl, mix flour, cinnamon, baking soda, cream of tartar, and salt.
- Combine dry ingredients with wet ingredients gently until just mixed.
- Fold in the grated zucchini until well incorporated.
- Divide the batter between the loaf pans and sprinkle with a mixture of sugar and cinnamon for topping.
- Bake for 45 to 50 minutes or until a toothpick comes out clean.
- Allow to cool on a wire rack before slicing.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg