Description
This recipe for The Best Snickerdoodle Zucchini Bread combines the flavors of a classic snickerdoodle cookie with the moistness of zucchini bread, resulting in a delightful and unique treat that is perfect for any time of day.
Ingredients
Bread:
- 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
- 1/2 tsp 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
- 1/4 tsp cream of tartar
*If you do not have cream of tartar, you can substitute 1/2 tsp of baking powder
Instructions
- Step One: Preheat the oven to 350 degrees Fahrenheit. Coat two loaf pans with cooking spray.
- Step Two: In a large bowl, beat oil, eggs, sugar, and vanilla. In a separate bowl, whisk flour, cinnamon, baking soda, cream of tartar, and salt. Mix dry mixture into wet mixture. Add zucchini. In a small bowl, combine cinnamon, sugar, and cream of tartar for topping.
- Step Three: Fill pans with batter, sprinkle topping, bake for 45-50 minutes. Cool on wire rack before serving.
Notes
- Using cream of tartar gives the bread a lighter, more cake-like texture.
- The addition of cream of tartar enhances the snickerdoodle flavor.
- The bread will fill your home with a wonderful aroma reminiscent of baking snickerdoodle cookies.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Sweet Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
