Description

The Best Snickerdoodle Zucchini Bread is a warm and inviting treat that combines the comforting flavors of snickerdoodles with the moistness of zucchini. This delightful loaf is perfect for breakfast, an afternoon snack, or a sweet dessert to wow your guests. Made with wholesome coconut oil and bursting with cinnamon sugar goodness, this recipe is a fantastic way to use up excess zucchini while indulging in a healthier option. Whether served warm with coffee or topped with cream cheese frosting, this zucchini bread is sure to become a favorite in your kitchen.

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
1/2 teaspoon cream of tartar (optional)
1 teaspoon salt
2 cups grated zucchini (un-drained)
½ cup granulated sugar (for topping)
1 teaspoon cinnamon (for topping)
¼ teaspoon cream of tartar (optional, for topping)

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, whisk together melted coconut oil and sugar until combined. Add eggs and vanilla; mix until smooth.
In another bowl, sift flour, cinnamon, baking soda, and salt. Gradually add dry ingredients to wet until just mixed.
Fold in grated zucchini gently.
Pour batter into greased loaf pans and sprinkle topping (sugar and cinnamon mixture) on top.
Bake for about 50 minutes or until a toothpick inserted comes out clean.
Allow cooling in pans for 10 minutes before transferring to wire racks.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (60g)
Calories: 215
Sugar: 12g
Sodium: 180mg
Fat: 10g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 33mg