“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:

Topping:

Instructions:

1. Preheat oven to 350°F (175°C). Coat two standard loaf pans with cooking spray and set aside.
2. 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.
3. 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.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just well combined. The batter will be thick.
5. Add the grated zucchini to the batter and mix again until everything is completely incorporated.
6. 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.
7. Assemble and Bake: Fill each prepared loaf pan with half of the zucchini bread batter.
8. Sprinkle 2 tablespoons of the cinnamon-sugar topping mixture evenly over the batter in each pan.
9. Divide the remaining zucchini bread batter evenly between the two loaf pans, spreading it over the topping layer.
10. Sprinkle the remaining cinnamon-sugar topping mixture evenly over the tops of both loaves.
11. Bake for approximately 45-50 minutes, or until a knife inserted into the center of a loaf comes out clean.
12. Allow the bread to cool completely in the loaf pans on a wire rack before slicing and serving.