Description
This Snickerdoodle Zucchini Bread recipe is a delightful twist on traditional zucchini bread, with a cinnamon sugar topping that adds a sweet crunch to every bite. The combination of zucchini and warm spices makes this bread a perfect treat for any time of day.
Ingredients
Units
Scale
Bread
- 1 cup coconut oil, melted
- 3 eggs
- 1 1/4 cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp cream of tartar*
- 1 teaspoon salt
- 2 cups grated zucchini, wet – do not dry it out first
*If you do not have cream of tartar, you can substitute 1/2 tsp of baking powder
Topping
- 1/2 cup granulated white sugar
- 1 teaspoon cinnamon
- 1/4 tsp cream of tartar
- **If you do not have cream of tartar you can omit it from the topping, no replacement is necessary.
Instructions
- Step One Start by preheating the oven to 350 degrees Fahrenheit. Next, coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.
- Step Two In a large bowl, beat oil, eggs, sugar, and vanilla until well combined. Next, in a separate bowl, whisk together the flour, cinnamon, baking soda, creme of tartar, and salt until everything is well combined. Now, add the dry mixture into the wet mixture and mix until well combined. (The batter will be thick.) Next, add the zucchini to the batter and mix again until everything is completely mixed together. Finally, in a separate small bowl, combine the cinnamon, sugar, and creme of tartar to create the topping mixture.
- Step Three First, fill half of each loaf pan with batter and sprinkle 2 TBSP of the topping mixture over the batter in each pan. Next, divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over the tops of each loaf. Bake for about 45-50 minutes, or until a knife inserted into the center comes out clean. Allow the bread to cool completely on a wire rack prior to serving.
