Description

Indulge in the delightful flavors of The Best Snickerdoodle Zucchini Bread, a unique twist on a classic favorite! This moist and fluffy bread combines the natural sweetness of zucchini with the warm spices of cinnamon and sugar, creating a treat that’s perfect for any time of day. Made with healthier coconut oil and cream of tartar for that signature snickerdoodle taste, this recipe is not only easy to make but also a fantastic way to use up excess zucchini. Whether you’re serving it at brunch, enjoying it as a dessert, or savoring it for breakfast, this zucchini bread will surely impress family and friends alike!

Ingredients

Scale

1 cup coconut oil (melted)
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
1 teaspoon salt
2 cups grated zucchini (wet)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine melted coconut oil and sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In another bowl, whisk together flour, baking soda, salt, cinnamon, and cream of tartar.
Gradually add the dry mixture to the wet ingredients and gently fold in grated zucchini.
Grease two loaf pans or line them with parchment paper; divide batter evenly.
For the topping, mix sugar, cinnamon, and cream of tartar in a small bowl; sprinkle over both loaves before baking.
Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
Cool 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 (68g)
Calories: 185
Sugar: 12g
Sodium: 118mg
Fat: 9g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg