Description
This Snickerdoodle Zucchini Bread is a delightful twist on traditional zucchini bread, featuring a moist texture infused with cinnamon and a signature snickerdoodle flavor. Topped with a crunchy cinnamon-sugar crust, it’s perfect for breakfast, dessert, or a snack.
Ingredients
For the Bread:
- 1 cup coconut oil, melted (or vegetable oil)
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar (or substitute with baking powder)
- 1 teaspoon salt
- 2 cups grated zucchini (do not drain)
For the Cinnamon-Sugar Topping:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar (optional)
Instructions
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Preheat Oven: Set your oven to 350°F (175°C). Grease and flour two standard 8.5 x 4.5-inch loaf pans.
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Prepare the Batter:
- In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The batter will be thick.
- Fold in the grated zucchini until evenly distributed.
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Prepare the Topping: In a small bowl, mix together the sugar, cinnamon, and cream of tartar (if using) for the topping.
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Assemble the Loaves:
- Divide half of the batter evenly between the two prepared loaf pans.
- Sprinkle each with 2 tablespoons of the cinnamon-sugar topping.
- Add the remaining batter on top, spreading it evenly.
- Sprinkle the remaining cinnamon-sugar mixture over the top of each loaf.
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Bake: Place the pans in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Once cooled, wrap the loaves in plastic wrap or store in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing: This bread freezes well. Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Variations: For a different flavor profile, consider adding ½ cup of chopped nuts or raisins to the batter.
- Cream of Tartar: This ingredient gives the bread a traditional snickerdoodle tang. If unavailable, substitute with an equal amount of baking powder.