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
Scale
- 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