The Best Snickerdoodle Zucchini Bread
Indulge in the delightful flavors of The Best Snickerdoodle Zucchini Bread, a moist and flavorful quick bread that perfectly combines the sweetness of zucchini with the warmth of cinnamon. This recipe offers a healthier twist by using coconut oil and is ideal for breakfast, snacks, or dessert. With its soft texture and rich taste, this zucchini bread is not only a great way to utilize surplus zucchini from your garden but also a crowd-pleaser at any gathering. Enjoy it warm with butter or as a sweet treat topped with vanilla ice cream for an irresistible dessert experience!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 the oven to 350°F (175°C).
- Grease two loaf pans with coconut oil.
- In a large bowl, whisk together melted coconut oil and sugar until combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- In another bowl, mix flour, cinnamon, baking soda, cream of tartar (if using), and salt. Gradually add to the wet mixture until just combined.
- Fold in grated zucchini gently.
- Divide the batter between the prepared loaf pans and bake for about 50 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg