Go Back
Print

Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread combines the delightful cinnamon-sugar flavor of snickerdoodle cookies with the moist, tender texture of zucchini bread.

Course Appetizer, Breakfast, Snack
Cuisine American
Keyword Snickerdoodle Bread, Snickerdoodle Zucchini Bread, Zucchini Bread
Author Sunup to Sundown

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

  1. 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.

  2. In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until well combined.

  3. In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt until everything is well combined.

  4. 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.

  5. In a small bowl, combine the sugar, cinnamon, and cream of tartar to create the topping mixture.

  6. 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.

  7. Bake in a preheated oven for about 45-50 minutes, or until a knife inserted into the center of the loaves comes out clean.

  8. 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.