Description
Moist snickerdoodle zucchini bread made with coconut oil, cream of tartar, and a cinnamon sugar topping. Makes two delicious loaves.
Ingredients
Scale
- 1 cup coconut oil, melted
- 3 eggs
- 1 1/4 cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini
- 1/2 cup granulated white sugar (topping)
- 1 teaspoon cinnamon (topping)
- 1/4 teaspoon cream of tartar (topping)
Instructions
- Preheat oven to 350°F and grease two loaf pans.
- Beat coconut oil, eggs, sugar, and vanilla until combined.
- Whisk flour, cinnamon, baking soda, cream of tartar, and salt.
- Mix dry ingredients into wet ingredients.
- Fold in grated zucchini.
- Combine topping ingredients in a small bowl.
- Fill pans halfway and sprinkle topping over batter.
- Add remaining batter and top with remaining cinnamon sugar mixture.
- Bake 45 to 50 minutes until a knife comes out clean.
- Cool completely before slicing.
Notes
- Do not drain the zucchini.
- Bread tastes even better the next day.
- Store in an airtight container for best freshness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Sodium: 220
- Fat: 13
- Saturated Fat: 10
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 4
- Cholesterol: 28