The Best Snickerdoodle Zucchini Bread
A snickerdoodle zucchini bread made with coconut oil and cream of tartar in both the batter and the cinnamon sugar topping. Makes two loaves and gets even better the next day.
Ingredients
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.
Instructions
- Preheat the oven to 350°F. Grease two 4½" x 8½" loaf pans with cooking spray.
- In a large bowl, beat the coconut oil, eggs, sugar, and vanilla until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
- Add the dry ingredients to the wet ingredients and stir until combined. The batter will be thick.
- Fold in the grated zucchini and stir until completely mixed in.
- In a small bowl, stir together the sugar, cinnamon, and cream of tartar for the topping.
- Fill each loaf pan halfway with batter and sprinkle 2 tablespoons of the topping over each.
- Divide the remaining batter between the two pans and sprinkle the rest of the topping over both loaves.
- Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean.
- Cool completely on a wire rack before slicing.
Notes
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!
Servings: 2 Loaves