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

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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)

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Instructions

Preheat Oven: Set your oven to 350°F (175°C). Grease and flour two standard 8.5 x 4.5-inch loaf pans.
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.
Prepare the Topping: In a small bowl, mix together the sugar, cinnamon, and cream of tartar (if using) for the topping.
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.
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.
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.