Today we’re sharing a recipe for Snickerdoodle Zucchini Bread. This bread combines the delightful cinnamon-sugar flavor of snickerdoodle cookies with the moist, tender texture of zucchini bread.
All about Snickerdoodle Zucchini Bread
This bread is the perfect recipe to use up some of those extra zucchinis. For many people, it is the peak season for their garden, and they are harvesting so many zucchinis. Some so large you can’t imagine how you are going to use them up. While you can only eat so much zucchini, you fortunately can make a lot of yummy treats with them too.
This unique twist on a classic treat is perfect for breakfast, a snack, or dessert. The zucchini adds a wonderful moistness to the bread, while the cinnamon-sugar topping gives it a deliciously sweet and slightly crunchy finish.
This bread recipe has quickly become a favorite over traditional zucchini bread. While everyone loves zucchini bread, this bread has something extra that makes it special. You might not think it would do anything amazing for zucchini bread, but it certainly does a thing or two. It’s the perfect bread to make at the start of you week or a wonderful bread to make and give away as a gift.
Snickerdoodle Zucchini Bread
Snickerdoodle Zucchini Bread combines the delightful cinnamon-sugar flavor of snickerdoodle cookies with the moist, tender texture of zucchini bread.
Ingredients
For the Bread:
- 1 cup coconut oil melted
- 3 eggs
- 1 1/4 cups granulated white sugar
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1 tsp salt
- 2 cups grated zucchini wet- do not dry it our first
For the Topping:
- 1/2 cup granulated white sugar
- 1 tsp cinnamon
- 1/4 tsp cream of tartar
Instructions
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Preheat your oven to 350 degrees F. Grease two 9 x 5 loaf pans or 4-5 mini loaf pans with cooking spray and set aside.
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In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until well combined.
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In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt until everything is well combined.
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Gradually add the dry mixture into the wet mixture, mixing until just combined. The batter will be thick. Fold in the grated zucchini until evenly distributed throughout the batter.
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In a small bowl, combine the sugar, cinnamon, and cream of tartar to create the topping mixture.
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Divide the batter evenly between your pans, filling each pan halfway. Sprinkle 2 tablespoons of topping mixture over the batter in each pan. Add the remaining batter to each pan, then sprinkle the remaining topping mixture evenly between the pans.
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Bake in a preheated oven for about 45-50 minutes, or until a knife inserted into the center of the loaves comes out clean.
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Allow the bread to cool completely on a wire rack before serving.
Recipe Notes
Feel free to substitute another type of oil or sugar to make the bread your own.
If you are looking for other zucchini bread recipes, be sure to check out our banana zucchini bread and chocolate zucchini bread too.
How long will this bread keep?
This bread will keep for several days at room temperature in an airtight container or wrapped. You will want to move the bread to the refrigerator after a couple days or if you live somewhere with high humidity to help it keep longer.
We’d love to hear what you think about this recipe. What is your favorite zucchini recipe? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
