Description
Introducing The Best Snickerdoodle Zucchini Bread, a delightful fusion of flavors that transforms extra zucchini into a moist and flavorful treat. This recipe is a healthier twist on traditional zucchini bread, incorporating cinnamon and coconut oil for an irresistible taste. Whether enjoyed for breakfast, as a snack, or dessert, this zesty loaf will impress friends and family alike.
Ingredients
Scale
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini
Instructions
- Preheat your oven to 350°F (175°C) and grease two loaf pans with coconut oil.
- In a large mixing bowl, whisk together melted coconut oil, eggs, sugar, and vanilla until well combined.
- In another bowl, mix flour, cinnamon, baking soda, cream of tartar (if using), and salt until evenly blended.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the grated zucchini until evenly distributed.
- Pour the batter into prepared loaf pans and sprinkle with the topping mixture made from sugar, cinnamon, and cream of tartar.
- Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 60g)
- Calories: 205
- Sugar: 12g
- Sodium: 152mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg