Description
Indulge in The Best Snickerdoodle Zucchini Bread, a moist and flavorful twist on a classic favorite. This delightful loaf combines the comforting flavors of cinnamon and sugar with the health benefits of zucchini, making it perfect for breakfast, snacks, or dessert. The use of coconut oil instead of butter adds a healthier touch without compromising taste. With its tender texture and irresistible aroma, this recipe is sure to become a staple in your kitchen. Easy to prepare and versatile, you can enjoy it as is or elevate it with toppings like cream cheese spread or vanilla ice cream.
Ingredients
Scale
- 1 cup coconut oil (melted)
- 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
- 1 teaspoon salt
- 2 cups grated zucchini (wet)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease two 9×5 inch baking pans with coconut oil.
- In a large mixing bowl, whisk together melted coconut oil, eggs, sugar, and vanilla until smooth.
- In another bowl, combine flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in grated zucchini without draining excess moisture.
- Pour batter into prepared pans and sprinkle with topping mixture (sugar, cinnamon, and cream of tartar).
- Bake for about 50 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 240
- Sugar: 15g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg