Description
Delight in the cozy flavors of Snickerdoodle Zucchini Bread made with wholesome ingredients including grated zucchini and rich coconut oil. This moist, spiced loaf combines the classic cinnamon-sugar twist of snickerdoodles with a tender zucchini bread base, perfect for breakfast, snack, or dessert.
Ingredients
Scale
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini
Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
- Combine Wet Ingredients: In a large bowl, beat the melted coconut oil, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract and mix until all ingredients are fully incorporated.
- Add Zucchini: Stir the grated zucchini into the wet mixture, ensuring it is evenly distributed throughout.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Prepare Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar and cinnamon to create the signature snickerdoodle topping.
- Fill and Top the Loaf Pan: Pour the batter into the prepared loaf pan and evenly sprinkle the cinnamon sugar mixture over the top of the batter.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, cover loosely with foil to prevent burning.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing for best texture.
Notes
- Make sure to squeeze excess moisture from zucchini before adding to prevent a soggy bread.
- Use fresh grated zucchini for best texture and flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
