Print

The Best Snickerdoodle Zucchini Bread

The Best Snickerdoodle Zucchini Bread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful fusion of flavors with The Best Snickerdoodle Zucchini Bread. This moist and satisfying quick bread combines the warm spice of cinnamon and sugar with the subtle sweetness of freshly grated zucchini, making it a perfect choice for breakfast, snacks, or dessert. Using coconut oil not only enhances the flavor but also ensures a tender crumb that only gets better with time. Ideal for sharing at brunches or cozy evenings, this recipe yields two loaves, so there’s plenty to go around. Experience the comforting embrace of this versatile loaf that everyone will love!

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
  • ½ teaspoon cream of tartar (optional)
  • 1 teaspoon salt
  • 2 cups grated zucchini (wet)

Instructions

  1. Preheat your oven to 350°F and grease two loaf pans.
  2. In a large bowl, whisk together melted coconut oil, eggs, sugar, and vanilla until smooth.
  3. In a separate bowl, combine flour, cinnamon, baking soda, cream of tartar (if using), and salt.
  4. Gradually mix the dry ingredients into the wet mixture until just combined; do not overmix.
  5. Fold in the grated zucchini until evenly distributed.
  6. Divide batter between the prepared loaf pans and top with a blend of sugar and cinnamon if desired.
  7. Bake for 45 to 50 minutes or until a knife inserted into the center comes out clean.
  8. Let cool completely on a wire rack before slicing.

Nutrition

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