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Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread
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Moist zucchini bread with classic snickerdoodle cinnamon-sugar flavor. Made with coconut oil and cream of tartar for authentic taste.

Ingredients

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  • 1 cup coconut oil (melted)
  • 3 large eggs
  • 1 ¼ cups granulated white sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar (or substitute ½ teaspoon baking powder)
  • 1 teaspoon salt
  • 2 cups grated zucchini (wet, do not squeeze dry)
  • ½ cup granulated white sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • ¼ teaspoon cream of tartar (for topping, optional)

Instructions

  1. Preheat oven to 350°F and generously coat two 4 ½” x 8 ½” loaf pans with cooking spray.
  2. In a large bowl, beat melted coconut oil, eggs, sugar, and vanilla extract until smooth and well combined, about 1-2 minutes.
  3. In a separate bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt until evenly distributed.
  4. Add dry ingredients into wet mixture and stir just until combined. Batter will be thick.
  5. Fold grated zucchini into batter until completely incorporated throughout.
  6. In a small bowl, combine topping ingredients: sugar, cinnamon, and cream of tartar. Mix well.
  7. Pour half the batter into each pan. Sprinkle 2 tablespoons topping over batter in each pan.
  8. Divide remaining batter between pans and sprinkle remaining topping over each loaf.
  9. Bake for 45-50 minutes until a knife inserted in center comes out clean. Tent with foil if tops brown too quickly.
  10. Cool in pans for 10 minutes, then transfer to wire rack to cool completely before slicing.

Notes

  • Coconut oil adds natural sweetness. If using vegetable or canola oil, increase sugar to 1 ¾ cups.
  • Don’t squeeze moisture from zucchini – it keeps the bread moist and tender.
  • Cream of tartar creates authentic snickerdoodle flavor and lighter texture. Can substitute with baking powder.
  • Bread tastes even better the day after baking as flavors meld.
  • Can be made as 18-22 muffins. Bake at 350°F for 22-35 minutes.
  • Store wrapped at room temperature for 2-3 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/snickerdoodle-zucchini-bread/