Description
A moist and flavorful Snickerdoodle Zucchini Bread made with coconut oil, cinnamon, and a sweet cinnamon-sugar topping. Perfect for using fresh zucchini and making two delicious loaves.
Ingredients
Scale
- 1 cup coconut oil, melted
- 3 eggs
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini
- 1/2 cup granulated sugar (topping)
- 1 teaspoon cinnamon (topping)
- 1/4 teaspoon cream of tartar (topping)
Instructions
- Preheat oven to 350°F and grease two loaf pans.
- Beat coconut oil, eggs, sugar, and vanilla until combined.
- Whisk flour, cinnamon, baking soda, cream of tartar, and salt in a separate bowl.
- Mix dry ingredients into wet ingredients.
- Fold in grated zucchini.
- Combine topping ingredients in a small bowl.
- Divide half the batter between pans and sprinkle topping over each.
- Add remaining batter and finish with remaining topping.
- Bake for 45 to 50 minutes until a knife comes out clean.
- Cool completely before slicing.
Notes
- Do not squeeze moisture from the zucchini.
- Bread tastes even better the next day.
- Store in an airtight container for best freshness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 210
- Fat: 16
- Saturated Fat: 13
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 35