Description
Snickerdoodle zucchini bread merges classic cinnamon comfort with garden-fresh goodness, creating a delightful slice of homemade magic. Warm spices and moist zucchini mingle in this irresistible treat you’ll crave from first bite to last.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 cups grated zucchini
- 3 eggs
- 1 cup coconut oil (melted)
Wet Ingredients:
- 1 1/4 cups granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Dry and Topping Ingredients:
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar (or substitute with 1/2 teaspoon baking powder)
- 1/2 cup granulated white sugar (for topping)
- 1 teaspoon cinnamon (for topping)
- 1/4 teaspoon cream of tartar (optional for topping; omit if unavailable)
Instructions
- Prepare the oven by heating to 350°F, ensuring optimal baking temperature for the zucchini bread.
- Thoroughly coat two loaf pans with cooking spray, creating a non-stick surface for easy removal.
- Whisk together melted coconut oil, eggs, sugar, and vanilla extract in a large mixing bowl until smooth and well-blended.
- In a separate bowl, combine flour, cinnamon, baking soda, cream of tartar, and salt, creating a uniform dry mixture.
- Gradually incorporate dry ingredients into wet ingredients, mixing until a thick, consistent batter forms.
- Gently fold grated zucchini into the batter, ensuring even distribution throughout the mixture.
- Create a topping blend by mixing sugar, cinnamon, and cream of tartar in a small bowl.
- Evenly distribute half of the batter between the prepared loaf pans.
- Sprinkle a layer of the prepared topping mixture over the initial batter layer in each pan.
- Add the remaining batter on top of the first layer, carefully spreading to cover the previous topping.
- Generously dust the top of each loaf with the remaining topping mixture.
- Bake for 45-50 minutes, monitoring until a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely on a wire rack, ensuring proper texture and easy slicing.
Notes
- Moisture Magic: Squeeze excess water from grated zucchini using a clean kitchen towel to prevent soggy bread and ensure perfect texture.
- Gluten-Free Adaptation: Swap regular flour with a 1:1 gluten-free baking blend for those with wheat sensitivities.
- Reduce Sugar Option: Cut sugar by 25% and add mashed ripe banana for natural sweetness and added moisture.
- Storage Savvy: Wrap cooled bread tightly in plastic wrap or store in an airtight container to maintain freshness for up to 5 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 345 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 17 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 55 mg