Description

Discover the Best Snickerdoodle Zucchini Bread, a delightful blend of moist zucchini and warm cinnamon flavors. This easy-to-make quick bread is perfect for breakfast, snacks, or dessert, impressing family and friends alike. The use of coconut oil adds a nutritious twist while keeping the bread wonderfully moist. With its irresistible snickerdoodle topping, every slice is a cozy treat that you’ll want to savor again and again. Whether enjoyed fresh from the oven or as a tasty leftover, this zucchini bread is sure to become a favorite in your household.

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 (or baking powder)
1 teaspoon salt
2 cups grated zucchini

Instructions

Preheat your oven to 350°F (175°C) and grease two loaf pans.
In a large bowl, mix melted coconut oil with granulated sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
In another bowl, combine flour, cinnamon, baking soda, cream of tartar (if using), and salt. Gradually add to the wet mixture until just combined.
Gently fold in the grated zucchini until evenly distributed.
For the topping, mix sugar and cinnamon in a small bowl and sprinkle over the batter in each loaf pan.
Bake for about 50 minutes or until a toothpick comes out clean from the center.
Cool in pans for 10 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 204
Sugar: 10g
Sodium: 160mg
Fat: 10g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg

Keywords: Use fresh zucchini without drying it out to maintain moisture. Avoid overmixing to ensure a light texture. Feel free to add nuts or chocolate chips for extra flavor variations.