Go Back

Snickerdoodle Zucchini Bread

A moist, spiced quick bread combining the natural sweetness of zucchini, the tang of snickerdoodle flavor, and the richness of coconut oil for a gourmet summer loaf.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Quick Bread
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups Grated zucchini, un-squeezed
  • 1 cup Melted coconut oil
  • 3 large Eggs, room temperature
  • 1 1/4 cups Granulated sugar
  • 1 teaspoon Vanilla extract
  • 3 cups All-purpose flour
  • 2 teaspoons Vietnamese cinnamon
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Cream of tartar
  • 1 teaspoon Salt
  • 1/2 cup Granulated sugar for topping
  • 1 teaspoon Vietnamese cinnamon for topping
  • 1/4 teaspoon Cream of tartar for topping (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and grease two 4 1/2 x 8 1/2-inch loaf pans.
  2. In a large bowl, beat melted coconut oil, eggs, sugar, and vanilla until pale and glossy.
  3. Whisk together flour, cinnamon, baking soda, cream of tartar, and salt in a separate bowl.
  4. Fold dry ingredients into wet mixture until just combined.
  5. Fold in grated zucchini until evenly distributed; batter will loosen slightly.
  6. Prepare topping by mixing sugar, cinnamon, and optional cream of tartar.
  7. Fill each loaf pan halfway with batter, sprinkle half the topping, add remaining batter, and top with remaining cinnamon sugar.
  8. Bake for 45-50 minutes until a knife inserted comes out clean. Cool completely on a wire rack before slicing.

Notes

Perfect for brunch, gifting, or summer dessert. Yields two loaves and intensifies in flavor when rested overnight.

Like this? Leave a comment below!

QR Code linking back to recipe