Description
Moist snickerdoodle zucchini bread made with coconut oil, cream of tartar, fresh zucchini, and a layered cinnamon sugar topping. This easy recipe makes two tender loaves that taste even better the next day.
Ingredients
Scale
- 1 cup coconut oil, melted and slightly cooled
- 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
- 1 teaspoon salt
- 2 cups freshly grated zucchini, undrained
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F. Grease two 4 1/2-by-8 1/2-inch loaf pans with cooking spray.
- In a large bowl, beat the melted coconut oil, eggs, 1 1/4 cups sugar, and vanilla until smooth and well combined.
- In a separate bowl, whisk together the flour, 2 teaspoons cinnamon, baking soda, 1/2 teaspoon cream of tartar, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined. The batter will remain thick.
- Fold in the grated zucchini until it spreads evenly through the batter.
- In a small bowl, stir together the remaining 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon cream of tartar.
- Divide half of the batter between the two prepared pans.
- Sprinkle 2 tablespoons of the cinnamon sugar mixture over the batter in each pan.
- Divide the remaining batter between the pans and smooth the tops gently.
- Sprinkle the remaining cinnamon sugar mixture evenly over both loaves.
- Bake for 45 to 50 minutes, or until a thin knife or wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool the loaves in their pans for 15 minutes, then transfer them to a wire rack and cool completely before slicing.
Notes
- Do not squeeze, drain, or blot the grated zucchini because its moisture keeps the bread tender.
- If cream of tartar is unavailable, replace the 1/2 teaspoon in the batter with 1/2 teaspoon baking powder.
- You may omit the 1/4 teaspoon cream of tartar from the topping without adding a replacement.
- For the best flavor and cleanest slices, cool the bread completely, wrap it tightly, and let it rest overnight.
- Store the bread at room temperature for up to 3 days, refrigerate it for up to 1 week, or freeze it for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 20
- Sodium: 225
- Fat: 12
- Saturated Fat: 10
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 28