Description
Moist snickerdoodle zucchini bread made with coconut oil, cinnamon, cream of tartar, and fresh zucchini. Makes two flavorful loaves.
Ingredients
Scale
- 1 cup melted coconut oil
- 3 eggs
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F and grease two loaf pans.
- Beat coconut oil, eggs, sugar, and vanilla until combined.
- Whisk flour, cinnamon, baking soda, cream of tartar, and salt.
- Mix dry ingredients into wet ingredients.
- Fold in grated zucchini.
- Combine topping ingredients in a small bowl.
- Fill pans halfway with batter and sprinkle topping.
- Add remaining batter and remaining topping.
- Bake 45 to 50 minutes until a knife comes out clean.
- Cool completely before slicing.
Notes
- Do not squeeze moisture from zucchini.
- Cream of tartar gives authentic snickerdoodle flavor.
- Bread tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20
- Sodium: 220
- Fat: 16
- Saturated Fat: 13
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 35