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The Best Snickerdoodle Zucchini Bread

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This snickerdoodle zucchini bread is a delicious and creative way to use up extra zucchini. Made with wholesome coconut oil and enhanced with cream of tartar for that classic snickerdoodle flavor, this moist bread is perfect for a snack, dessert, or even breakfast.

Ingredients

1 cup coconut oil, melted

3 eggs

1 ¼ cups granulated white 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 (do not dry it out first)

Topping:

½ cup granulated white sugar

1 teaspoon cinnamon

¼ teaspoon cream of tartar

Instructions

  1. Preheat the oven to 350°F (175°C). Coat two loaf pans (about 4 ½“ x 8 ½“) with cooking spray.
  2. In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until well combined.
  3. In a separate bowl, whisk the flour, cinnamon, baking soda, cream of tartar, and salt until thoroughly mixed.
  4. Gradually add the dry ingredients to the wet mixture and stir until well combined. The batter will be thick.
  5. Fold in the grated zucchini until evenly distributed throughout the batter.
  6. In a small bowl, combine the topping ingredients: sugar, cinnamon, and cream of tartar.
  7. Pour half of the batter evenly into the prepared loaf pans. Sprinkle half of the topping mixture over the batter.
  8. Add the remaining batter to the pans and top with the remaining sugar mixture.
  9. Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
  10. Let the bread cool completely on a wire rack before slicing and serving.

Notes

  • Substitute half the all-purpose flour with whole wheat flour for a heartier texture.
  • Add ½ cup chopped nuts (walnuts or pecans) for added crunch.
  • Mix in ½ cup raisins or chocolate chips for a sweeter variation.
  • Replace coconut oil with butter for a richer flavor.
  • Use gluten-free flour blend to make this bread gluten-free.
  • Store the bread in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
  • To reheat, warm slices in a toaster oven or microwave for 15-20 seconds.

Nutrition

Find it online: https://recipesbyjanet.com/the-best-snickerdoodle-zucchini-bread/