The Best Snickerdoodle Zucchini Bread
This snickerdoodle zucchini bread is the best use for extra zucchini ever! With its soft texture and sweet cinnamon flavor, it’s a delightful addition to breakfast, brunch, or dessert. Made with coconut oil, this recipe has a healthy twist while still delivering the traditional taste you love. It’s perfect for sharing or enjoying as a cozy snack at home.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of cinnamon and vanilla creates a warm, inviting taste that everyone will enjoy.
- Healthy Twist: Using coconut oil instead of butter makes this recipe a healthier option without sacrificing flavor.
- Easy to Make: With straightforward steps and simple ingredients, you’ll have two loaves ready in no time!
- Versatile Use: Enjoy it as breakfast, a snack, or dessert—this bread fits any occasion perfectly.
- Great for Leftover Zucchini: If you have extra zucchini on hand, this recipe is an excellent way to use it up!
Tools and Preparation
Before diving into the baking process, gather your tools to make everything smoother. Having the right equipment will ensure your snickerdoodle zucchini bread turns out flawlessly.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Loaf pans
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients thoroughly.
- Measuring cups: Accurate measurements are crucial for achieving the best flavor and texture.
- Rubber spatula: Great for scraping down sides of bowls and ensuring all ingredients are well mixed.
Ingredients
For the Bread
- 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 (optional)
- 1 teaspoon salt
- 2 cups grated zucchini (wet – do not dry it out first)
For the Topping
- ½ cup granulated white sugar
- 1 teaspoon cinnamon
- 1/4 tsp cream of tartar (optional)
This snickerdoodle zucchini bread is the BEST use for extra zucchini ever! Made with coconut oil for a healthy twist and cream of tartar for a traditional taste, it’s the perfect snack, dessert, or even breakfast!
How to Make The Best Snickerdoodle Zucchini Bread
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Ensure it’s fully heated before placing your loaves inside.
Step 2: Prepare Your Loaf Pans
Grease two loaf pans with coconut oil or non-stick spray. This will help prevent sticking once your bread is baked.
Step 3: Mix Wet Ingredients
In a large mixing bowl:
1. Combine melted coconut oil and granulated sugar.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract until well blended.
Step 4: Combine Dry Ingredients
In another bowl:
1. Whisk together flour, cinnamon, baking soda, salt, and cream of tartar (if using).
2. Gradually mix dry ingredients into wet mixture until just combined.
Step 5: Add Zucchini
Fold in grated zucchini gently using a rubber spatula until evenly distributed throughout the batter.
Step 6: Prepare Topping Mixture
In a small bowl:
1. Mix together granulated sugar, cinnamon, and cream of tartar (if using).
2. Set aside for later use on top of the bread.
Step 7: Pour Batter into Pans
Divide batter evenly between the two prepared loaf pans. Sprinkle topping mixture generously over each loaf.
Step 8: Bake
Place both loaf pans in preheated oven. Bake for about 50 minutes or until a toothpick inserted comes out clean.
Step 9: Cool Before Serving
Once baked, remove from oven and let cool in pans for about 10 minutes. Then transfer loaves to wire racks to cool completely before slicing.
Enjoy your delicious homemade snickerdoodle zucchini bread!
How to Serve The Best Snickerdoodle Zucchini Bread
This delicious snickerdoodle zucchini bread is versatile and can be served in various ways. Whether as a sweet snack or part of a meal, it pairs well with many accompaniments. Here are some serving suggestions to enhance your experience.
With Cream Cheese Frosting
- Spread a generous layer of cream cheese frosting on top for a richer taste that complements the cinnamon flavor.
Toasted with Butter
- Lightly toast slices and spread butter on them to enjoy a warm, comforting texture that melts in your mouth.
As French Toast
- Dip thick slices in an egg mixture and cook on a skillet for a unique twist on traditional French toast. Serve with syrup!
Paired with Fresh Fruit
- Serve alongside fresh berries or sliced bananas to add a refreshing contrast to the sweetness of the bread.
With Coffee or Tea
- Enjoy a slice with your favorite coffee or tea for a delightful afternoon treat that balances flavor and warmth.
For Breakfast
- Slice it up and serve as part of a breakfast spread along with yogurt and fruit for a wholesome meal.
How to Perfect The Best Snickerdoodle Zucchini Bread
To achieve the perfect loaf of snickerdoodle zucchini bread, consider these helpful tips:
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Use Fresh Zucchini – Make sure your zucchini is fresh for optimal moisture and flavor in the bread.
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Measure Flour Correctly – Spoon flour into the measuring cup and level it off to avoid dense bread from too much flour.
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Mix Ingredients Gently – Combine wet and dry ingredients without overmixing to keep the texture light.
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Add Extra Cinnamon – For more pronounced flavor, sprinkle additional cinnamon on top before baking.
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Check Doneness with Toothpick – Insert a toothpick into the center; if it comes out clean, your bread is ready!
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Let It Cool – Allow the bread to cool completely before slicing for cleaner cuts and better texture.
Best Side Dishes for The Best Snickerdoodle Zucchini Bread
Serving snickerdoodle zucchini bread can be even more enjoyable when paired with complementary side dishes. Here are some fantastic options:
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Greek Yogurt – A dollop of Greek yogurt adds creaminess and tang that contrasts beautifully with the sweetness of the bread.
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Granola Parfait – Layer granola with yogurt and fruits for added crunch and nutrition alongside your slices.
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Mixed Green Salad – A light salad balances out the sweetness, offering freshness with every bite of bread.
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Scrambled Eggs – Fluffy scrambled eggs make for a hearty breakfast option when served alongside this sweet loaf.
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Chia Seed Pudding – This healthy pudding provides fiber and pairs nicely with the flavors of zucchinis and cinnamon.
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Sliced Avocado – Creamy avocado brings healthy fats to your meal, making it more filling while complementing the bread’s sweetness.
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Fruit Smoothie – A refreshing smoothie can cleanse the palate between bites, enhancing your snack experience.
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Nut Butter Spread – Try almond or peanut butter on top for an extra protein boost that also enhances flavor!
Common Mistakes to Avoid
Making The Best Snickerdoodle Zucchini Bread can be a delightful experience, but some common mistakes can lead to less-than-ideal results. Here are a few pitfalls to watch out for:
- Using dry zucchini – Grate your zucchini and use it wet. Drying it out will make the bread dense and dry instead of moist and fluffy.
- Skipping the coconut oil – Coconut oil adds a healthy twist and moisture. Substituting it with another fat might alter the taste and texture.
- Overmixing the batter – Mix just until combined. Overmixing can lead to tough bread as it develops gluten in the flour.
- Not measuring correctly – Accurate measurements are key! Use proper measuring cups for dry and liquid ingredients to ensure success.
- Ignoring the cream of tartar – This ingredient gives snickerdoodle flavor. If you don’t have it, consider using baking powder instead, but understand it may change the taste slightly.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Place parchment paper between layers if stacking to avoid sticking.
Freezing The Best Snickerdoodle Zucchini Bread
- Wrap tightly in plastic wrap and then foil for optimal freshness.
- Freeze for up to 3 months; label with date for reference.
Reheating The Best Snickerdoodle Zucchini Bread
- Oven – Preheat to 350°F (175°C). Wrap the bread in foil and heat for about 10-15 minutes.
- Microwave – Heat a slice on high for 15-20 seconds until warm.
- Stovetop – Use a skillet over low heat, covering it until warm.
Frequently Asked Questions
Here are answers to some commonly asked questions about making The Best Snickerdoodle Zucchini Bread.
Can I use frozen zucchini?
You can! Just make sure to thaw and drain excess moisture before adding it to the batter.
How do I know when my zucchini bread is done?
Insert a toothpick into the center; if it comes out clean, it’s ready!
What can I substitute for coconut oil?
You can use melted butter or vegetable oil, though coconut oil offers a unique flavor.
How should I store leftover snickerdoodle zucchini bread?
Keep in an airtight container at room temperature or refrigerate for longer freshness.
Final Thoughts
The Best Snickerdoodle Zucchini Bread is not only delicious but also versatile. It makes a fantastic snack, dessert, or even breakfast option. Feel free to customize this recipe by adding nuts or chocolate chips for extra flavor. Try it out today, and enjoy this wonderful twist on traditional zucchini bread!
The Best Snickerdoodle Zucchini Bread
- Total Time: 1 hour 5 minutes
- Yield: Approximately 10 servings 1x
Description
Indulge in the comforting flavors of The Best Snickerdoodle Zucchini Bread, a delightful twist on traditional zucchini bread. This moist and fluffy quick bread combines the warm notes of cinnamon and vanilla with the health benefits of zucchini, making it an irresistible choice for breakfast, snack time, or dessert. Made with coconut oil, this recipe offers a healthier alternative without sacrificing taste. Perfect for using up leftover zucchini, this cozy bread is sure to become a family favorite. Enjoy it plain or elevate your experience with cream cheese frosting or a simple butter spread.
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 teaspoon salt
- 2 cups grated zucchini (wet)
Instructions
- Preheat your oven to 350°F (175°C) and grease two loaf pans.
- In a large bowl, mix melted coconut oil and sugar, then add eggs one at a time, mixing well after each addition; stir in vanilla.
- In another bowl, whisk together flour, cinnamon, baking soda, and salt; combine dry ingredients with wet mixture until just blended.
- Gently fold in the grated zucchini.
- Pour batter evenly into loaf pans and sprinkle topping mixture (sugar and cinnamon) over each loaf.
- Bake for about 50 minutes or until a toothpick inserted comes out clean; cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
