Description

Indulge in the delightful flavors of The Best Snickerdoodle Zucchini Bread, an irresistible treat that perfectly marries the warmth of cinnamon with the moistness of fresh zucchini. This recipe transforms your surplus zucchini into a deliciously sweet loaf that is perfect for breakfast, snack time, or even dessert. With a hint of coconut oil adding a healthy twist, every bite promises comfort and satisfaction. Easy to whip up and sure to wow your family and friends, this zucchini bread is a fantastic way to utilize those extra veggies from your garden or local market.

Ingredients

Scale

3 cups all-purpose flour
1 ¼ cups granulated sugar (plus extra for topping)
2 teaspoons cinnamon (plus extra for topping)
1 cup melted coconut oil
3 eggs
2 cups grated zucchini
1 teaspoon baking soda
1 teaspoon salt
Optional: ½ tsp cream of tartar

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Instructions

Preheat your oven to 350°F (175°C) and prepare two greased loaf pans.
In a mixing bowl, combine melted coconut oil and sugar; whisk in eggs one at a time, then stir in vanilla and grated zucchini.
In another bowl, whisk together flour, baking soda, salt, cinnamon, and cream of tartar (if using).
Gradually add dry ingredients to wet mixture; mix gently until combined.
Pour batter into prepared pans and sprinkle with the cinnamon-sugar topping.
Bake for about 50 minutes until a toothpick comes out clean. Cool before slicing.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 15g
Sodium: 180mg
Fat: 9g
Saturated Fat: 8g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg