“Omg this is fabulous!! Sooo good!! My new addiction this summer!”
This unique Snickerdoodle Zucchini Bread combines the warm, comforting flavors of a snickerdoodle cookie with the moistness of zucchini bread. The cinnamon-sugar swirl and topping create a delightful texture and taste in every slice.
Ingredients:
Bread:
| Ingredient | Quantity |
|---|---|
| Coconut oil | 1 cup, melted |
| Eggs | 3 |
| Granulated white sugar | 1 1/4 cups |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 3 cups |
| Cinnamon | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Cream of tartar | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Grated zucchini | 2 cups (wet, not dried) |
Topping:
| Ingredient | Quantity |
|---|---|
| Granulated white sugar | 1/2 cup |
| Cinnamon | 1 teaspoon |
| Cream of tartar | 1/4 teaspoon |
Instructions:
- Preheat oven to 350°F (175°C). Coat two standard loaf pans with cooking spray and set aside.
- Prepare the Batter: In a large bowl, beat together the melted coconut oil, eggs, granulated white sugar, and vanilla extract until well combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, cinnamon (for the bread), baking soda, cream of tartar (for the bread), and salt until everything is evenly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just well combined. The batter will be thick.
- Add the grated zucchini to the batter and mix again until everything is completely incorporated.
- Prepare the Topping: In a separate small bowl, combine the granulated white sugar (for the topping), cinnamon (for the topping), and cream of tartar (for the topping). Mix well.
- Assemble and Bake: Fill each prepared loaf pan with half of the zucchini bread batter.
- Sprinkle 2 tablespoons of the cinnamon-sugar topping mixture evenly over the batter in each pan.
- Divide the remaining zucchini bread batter evenly between the two loaf pans, spreading it over the topping layer.
- Sprinkle the remaining cinnamon-sugar topping mixture evenly over the tops of both loaves.
- Bake for approximately 45-50 minutes, or until a knife inserted into the center of a loaf comes out clean.
- Allow the bread to cool completely in the loaf pans on a wire rack before slicing and serving.
