Description
Indulge in the delightful flavors of The Best Snickerdoodle Zucchini Bread, a perfect blend of sweet and spiced goodness. This recipe is an excellent way to utilize extra zucchini, turning it into a moist and flavorful loaf that’s ideal for breakfast, snacks, or dessert. Each slice is infused with warm cinnamon and topped with a sugary crust that makes it irresistibly tempting. With coconut oil as a healthy fat alternative, you can enjoy this treat guilt-free. Whether paired with coffee in the morning or enjoyed as an afternoon snack, this zucchini bread will quickly become a family favorite.
Ingredients
Scale
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated sugar
- 2 cups grated zucchini (wet)
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp cream of tartar
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two loaf pans.
- In a bowl, whisk together melted coconut oil, eggs, sugar, and vanilla until well combined.
- In another bowl, mix flour, baking soda, cinnamon, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined; fold in the grated zucchini.
- Mix topping ingredients (sugar, cinnamon) and sprinkle on top of batter in loaf pans.
- Bake for about 50 minutes or until a toothpick inserted comes out clean.
- Cool before slicing and enjoy!
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg