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Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread for Cozy Baking Bliss

This Snickerdoodle Zucchini Bread combines the nostalgic flavors of snickerdoodles with moist zucchini, making it a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Coconut Oil Can be swapped with vegetable or canola oil, increase sugar to 1 3/4 cups if substituted.
  • 2 Eggs No substitutes needed, but flax eggs can be used for a vegan option.
  • 1 cup Granulated White Sugar Coconut sugar can be used for a richer flavor.
  • 2 teaspoons Vanilla Extract No substitution recommended for the best taste.
  • 3 cups All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1 teaspoon Cinnamon Other warm spices like nutmeg could work as alternatives.
  • 1 teaspoon Baking Soda Can switch to baking powder if combined with cream of tartar.
  • 1 teaspoon Cream of Tartar Substitute with 1/2 tsp of baking powder if you run out.
  • 1 teaspoon Salt No substitutes needed for the best flavor.
  • 2 cups Grated Zucchini Don’t dry it out before mixing for optimal results.
For the Topping
  • 1 cup Granulated Sugar Sweetens the topping and adds a delightful crunch.
  • 2 teaspoons Cinnamon Complements the flavor of the bread beautifully.
  • 1 teaspoon Cream of Tartar Considered essential for the topping.

Equipment

  • Loaf pans
  • Mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 4½” x 8½” loaf pans with coconut oil or non-stick spray.
  2. In a large mixing bowl, combine melted coconut oil, eggs, granulated sugar, and vanilla extract. Whisk until smooth.
  3. In another bowl, whisk together all-purpose flour, cinnamon, baking soda, cream of tartar, and salt thoroughly until no lumps remain.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fold in grated zucchini until evenly distributed throughout the batter.
  6. In a small bowl, mix granulated sugar, cinnamon, and cream of tartar for the topping.
  7. Fill each greased loaf pan halfway with batter and sprinkle 2 tablespoons of the topping mixture over it. Add remaining batter and top with the rest of the topping.
  8. Bake for 45 to 50 minutes, checking for doneness by inserting a toothpick in the center.
  9. Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, ensure grated zucchini is fresh and moist. Avoid overmixing to prevent a tough loaf. Allow complete cooling before slicing.

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