Snickerdoodle Zucchini Bread

1 1 minute read

This Snickerdoodle Zucchini Bread is a delicious combination of two beloved classics. It has the moist, tender crumb of zucchini bread and the sweet, cinnamony-sugar flavor of a snickerdoodle cookie, with a sugary crust on top and a surprise swirl of cinnamon-sugar in the middle.

Snickerdoodle Zucchini Bread

Ingredients:

For the Bread:

Ingredient	Quantity
Coconut oil, melted	1 cup
Eggs	3
Granulated white sugar	1 ¼ cups
Vanilla extract	2 teaspoons
All-purpose flour	3 cups
Cinnamon	2 teaspoons
Baking soda	1 teaspoon
Cream of tartar	½ teaspoon
Salt	1 teaspoon
Grated zucchini	2 cups

For the topping:

Topping Ingredients	Quantity
Granulated white sugar	½ cup
Cinnamon	1 teaspoon
Cream of tartar	¼ teaspoon

Instructions:

Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Coat two loaf pans with cooking spray and set them aside.
Combine Wet Ingredients: In a large bowl, beat the 1 cup melted coconut oil, 3 eggs, 1 ¼ cups granulated sugar, and 2 teaspoons vanilla extract until they are well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the 3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking soda, ½ teaspoon cream of tartar, and 1 teaspoon salt until everything is well combined.
Mix Batter: Add the dry mixture into the wet mixture and mix until just combined. The batter will be thick. Add the 2 cups of grated zucchini to the batter and mix again until everything is completely incorporated. (Do not dry out the zucchini first; the moisture is needed for the bread.)
Make Topping: In a separate small bowl, combine the ½ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon cream of tartar to create the topping mixture.
Assemble Loaves: Fill half of each loaf pan with the batter. Sprinkle 2 tablespoons of the topping mixture over the batter in each pan. Divide the remaining batter between the two pans, and sprinkle the rest of the topping mixture evenly over the tops of each loaf.
Bake & Cool: Bake for about 45-50 minutes, or until a knife inserted into the center of a loaf comes out clean. Allow the bread to cool completely on a wire rack before slicing and serving.