Description
This Snickerdoodle Zucchini Bread with Coconut Oil is a delightful twist on traditional zucchini bread, featuring a cinnamon sugar topping for added flavor. Moist, flavorful, and perfect for breakfast or snacking!
Ingredients
Scale
Main Bread:
- 1 1/2 cups grated zucchini (excess moisture squeezed out)
- 1/2 cup melted coconut oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Cinnamon Sugar Topping:
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, whisk together melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla. Stir in grated zucchini.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, cream of tartar, and salt.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
- Prepare and bake: Pour batter into loaf pan, smooth the top. Mix cinnamon sugar topping, sprinkle over batter. Bake for 50-60 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- This bread stays moist for several days and can be frozen for up to 2 months.
- For added texture, fold in 1/2 cup chopped nuts or mini chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast or Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
