Description
Indulge in The Best Snickerdoodle Zucchini Bread, a delightful fusion of classic snickerdoodle flavors with the moistness of fresh zucchini. This recipe is not just about using up excess zucchini; it’s about creating a guilt-free treat that everyone will love. Perfect for breakfast, snacks, or dessert, this bread features a tender texture enhanced by coconut oil—a healthier alternative to butter. The warm aroma of cinnamon and sugar will fill your kitchen, making it hard to resist a slice (or two!). With easy-to-follow steps and wholesome ingredients, you can whip up this delicious loaf in no time, making it an ideal choice for busy days or special occasions.
Ingredients
Scale
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated sugar
- 3 cups all-purpose flour
- 2 cups grated zucchini
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease two loaf pans.
- In a large bowl, mix melted coconut oil and sugar until blended. Add eggs one at a time and stir in vanilla.
- In another bowl, whisk together flour, cinnamon, baking soda, salt, and cream of tartar.
- Gradually add the dry mixture to the wet ingredients until just combined. Fold in grated zucchini.
- Pour batter into prepared pans and sprinkle with topping mixture (sugar and cinnamon).
- Bake for about 50 minutes or until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg