Description
A cozy twist on classic zucchini bread with the cinnamon-sugar magic of a snickerdoodle cookie. Moist, sweet, and loaded with warm spice and a sugary topping, this recipe yields two irresistible loaves.
Ingredients
Bread:
- 1 cup coconut oil, melted
- 3 eggs
- 1¼ cups granulated sugar
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp cream of tartar
- 1 tsp salt
- 2 cups grated zucchini (do not drain)
Topping:
- ½ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp cream of tartar
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8.5” x 4.5” loaf pans.
- In a large bowl, mix together the coconut oil, eggs, sugar, and vanilla until smooth.
- In another bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
- Combine the dry ingredients with the wet mixture. The batter will be thick.
- Fold in the grated zucchini (do not squeeze out the moisture).
- In a small bowl, mix the topping ingredients: sugar, cinnamon, and cream of tartar.
- Fill each loaf pan halfway with batter, then sprinkle 2 tablespoons of topping on each.
- Add the remaining batter and top with the rest of the cinnamon-sugar mixture.
- Bake for 45–50 minutes or until a knife inserted in the center comes out clean.
- Cool completely on a wire rack before slicing.
Notes
Leaving the moisture in the zucchini helps ensure an ultra-moist texture. This bread freezes well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American