Description
This snickerdoodle zucchini bread is a delightful blend of sweet and spiced flavors, perfect for a treat.
Ingredients
- 1 cup coconut oil melted
- 3 eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp cream of tartar OR 1/2 tsp baking powder
- 1 teaspoon salt
- 2 cups grated zucchini wet
- ½ cup granulated white sugar (for topping)
- 1 teaspoon cinnamon (for topping)
- 1/4 tsp cream of tartar (for topping, optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Coat two 4 ½“ x 8 ½“ loaf pans with cooking spray.
- In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
- In a separate bowl, whisk together flour, cinnamon, baking soda, cream of tartar (or baking powder), and salt.
- Add the dry mixture to the wet mixture and mix until well combined. The batter will be thick.
- Add the zucchini to the batter and mix until completely combined.
- In a separate small bowl, combine cinnamon, sugar, and cream of tartar (if using) for the topping mixture.
- Fill half of each loaf pan with batter. Sprinkle 2 tablespoons of the topping mixture over the batter in each pan.
- Divide the remaining batter between the two pans. Sprinkle the remaining sugar mixture over the tops of each loaf.
- Bake for about 45-50 minutes, or until a knife inserted into the center comes out clean.
- Allow the bread to cool completely on a wire rack before serving.
Notes
- If you do not have cream of tartar, you can substitute 1/2 tsp of baking powder in the bread.
- For the topping, if you do not have cream of tartar, you can omit it. No replacement is necessary.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American