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sliced snickerdoodle zucchini bread on a cutting board

The Best Snickerdoodle Zucchini Bread

  • Author: Snug and Cozy Life
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 2 Loaves 1x
  • Category: Sweet Bread
  • Method: Baking
  • Cuisine: American

Description

This snickerdoodle zucchini bread is the BEST use for extra zucchini ever! Made with coconut oil for a healthy twist and cream of tartar for a traditional taste, it’s the perfect snack, dessert, or even breakfast!


Ingredients

Scale

Bread

  • 1 cup coconut oil (melted)
  • 3 eggs
  • 1 ¼ cups granulated white sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 tsp cream of tartar*
  • 1 teaspoon salt
  • 2 cups grated zucchini (wet – do not dry it out first)
    * If you do not have cream of tartar, you can substitute 1/2 tsp of baking powder

Topping

  • ½ cup granulated white sugar
  • 1 teaspoon cinnamon
  • 1/4 tsp cream of tartar*
    *If you do not have cream of tartar, you can omit it from the topping, no replacement is necessary.

Using cream of tartar gives the bread a bit lighter/more cake-like texture than using baking powder. It also gives the bread more of a true snickerdoodle taste and your house will absolutely smell like you are baking snickerdoodle cookies!


Instructions

Step One

  • Start by preheating the oven to 350 degrees Fahrenheit.
  • Next, coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.

Step Two

  • In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
  • Next, in a separate bowl, whisk together the flour, cinnamon, baking soda, creme of tartar, and salt until everything is well combined.
  • Now, add the dry mixture into the wet mixture and mix until well combined. (The batter will be thick.)
  • Next, add the zucchini to the batter and mix again until everything is completely mixed together.
  • Finally, in a separate small bowl, combine the cinnamon, sugar, and creme of tartar to create the topping mixture.

Step Three

  • First, fill half of each loaf pan with batter and sprinkle 2 TBSP of the topping mixture over the batter in each pan.
  • Next, divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over the tops of each loaf.
  • Bake for about 45-50 minutes, or until a knife inserted into the center comes out clean.
  • Allow the bread to cool completely on a wire rack prior to serving.

Keywords: snickerdoodle zucchini bread, 2 loaves, coconut oil, healthy, quick bread, dessert, brunch

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