Best Snickerdoodle Zucchini Bread (Printable Version)
# What You’ll Need:
→ Bread
01 -
1 cup coconut oil, melted
02 -
3 eggs
03 -
1 ¼ cups granulated white sugar
04 -
1 teaspoon vanilla extract
05 -
3 cups all-purpose flour
06 -
2 teaspoons cinnamon
07 -
1 teaspoon baking soda
08 -
½ teaspoon cream of tartar
09 -
1 teaspoon salt
10 -
2 cups grated zucchini, wet (do not dry it out first)
→ Topping
11 -
½ cup granulated white sugar
12 -
1 teaspoon cinnamon
13 -
¼ teaspoon cream of tartar
# Steps to Follow:
01 -
Preheat the oven to 350 degrees Fahrenheit. Coat two 4 ½“ x 8 ½“ loaf pans with cooking spray.
02 -
In a large bowl, beat coconut oil, eggs, sugar, and vanilla extract until well combined. In a separate bowl, whisk together all-purpose flour, cinnamon, baking soda, cream of tartar, and salt until evenly mixed. Gradually mix the dry ingredients into the wet mixture until fully incorporated. Stir in the grated zucchini until the batter is thick and well combined.
03 -
In a small bowl, mix granulated white sugar, cinnamon, and cream of tartar to create the topping mixture.
04 -
Divide the batter evenly into the prepared loaf pans, filling each pan halfway. Sprinkle 2 tablespoons of the topping over the batter in each pan. Add the remaining batter on top and sprinkle the remaining topping over both pans. Bake in the preheated oven for 45-50 minutes, or until a knife inserted into the center comes out clean. Cool completely on a wire rack before serving.
# Additional Notes:
01 -
Cream of tartar creates a lighter, cake-like texture and enhances the snickerdoodle flavor.