Delicious Snickerdoodle Zucchini Bread to Brighten Your Day
This snickerdoodle zucchini bread combines sweet, cinnamon-sugar cookie nostalgia with nutritious zucchini for a delightful treat.
Equipment
- loaf pans
- - Mixing bowls
- Whisk
- - Measuring cups
- - Oven
Ingredients
For the Batter
- 1/2 cup Coconut oil Melted
- 2 large Eggs
- 1 cup Granulated white sugar
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 2 teaspoons Cinnamon
- 1 teaspoon Baking soda
- 1 teaspoon Cream of tartar
- 1/2 teaspoon Salt
- 1 cup Grated zucchini Packed
For the Topping
- 1/4 cup Granulated white sugar
- 2 teaspoons Cinnamon
- 1 teaspoon Cream of tartar
Instructions
How to Make Snickerdoodle Zucchini Bread
- Preheat your oven to 350°F. Grease two 4½" x 8½" loaf pans with cooking spray.
- Combine the coconut oil, eggs, granulated sugar, and vanilla extract in a large bowl. Beat until smooth, approximately 2-3 minutes.
- Whisk together all-purpose flour, cinnamon, baking soda, cream of tartar, and salt in a separate bowl.
- Mix the dry ingredients into the wet ingredients gently until just combined.
- Fold in the grated zucchini until fully incorporated.
- Prepare the topping by stirring together the granulated sugar, cinnamon, and cream of tartar in a small bowl.
- Fill each loaf pan halfway with batter, then sprinkle about 2 tablespoons of the topping mixture over each.
- Divide the remaining batter between the two pans and top with any leftover topping.
- Bake in the oven for 45 to 50 minutes. A knife inserted should come out clean.
- Cool the loaves completely on a wire rack before slicing.
Notes
Optional: Drizzle a simple icing on top for an extra sweet touch!