Snickerdoodle Zucchini Bread: A Irresistibly Sweet Twist
This snickerdoodle zucchini bread combines warm spices and zucchini for a moist, flavorful loaf that's perfect for any occasion.
Equipment
- loaf pans
- - Mixing bowls
- Whisk
- - Measuring cups
- - Measuring spoons
- - Wire rack
Ingredients
For the Batter
- 1/2 cup Coconut oil melted
- 2 Eggs
- 1 cup Granulated white sugar
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 2 teaspoons Cinnamon
- 1 teaspoon Baking soda
- 1 teaspoon Cream of tartar
- 1/2 teaspoon Salt
- 1 cup Grated zucchini squeezed dry
For the Topping
- 1/4 cup Granulated white sugar
- 2 teaspoons Cinnamon
- 1/2 teaspoon Cream of tartar
Instructions
Preparation
- Preheat the oven to 350°F. Grease your two 4½” x 8½” loaf pans with cooking spray.
- Beat together the coconut oil, eggs, sugar, and vanilla in a large bowl until well combined.
- Whisk the flour, cinnamon, baking soda, cream of tartar, and salt in a separate bowl.
- Combine the dry ingredients with the wet mixture and stir until fully integrated.
- Fold in the grated zucchini until thoroughly blended.
- Prepare the topping by stirring together sugar, cinnamon, and cream of tartar in a small bowl.
- Fill each loaf pan halfway with the batter and sprinkle 2 tablespoons of the topping over each.
- Divide the remaining batter between both pans and top each with the rest of the topping.
- Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean.
- Cool the loaves completely on a wire rack before slicing.
Notes
Serve with a dollop of cream cheese frosting for an extra special treat.