Description
This Snickerdoodle Zucchini Bread is a moist, flavorful loaf combining the classic cinnamon sugar taste of snickerdoodles with the wholesome addition of grated zucchini. Made with coconut oil for a subtle tropical hint, this quick bread provides a perfect balance of spice, sweetness, and texture, ideal for breakfast or a comforting snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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) and 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 all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ground ginger until well combined to ensure even distribution of spices.
- Combine Wet Ingredients: In a large bowl, beat the melted coconut oil with granulated sugar and brown sugar until smooth and creamy. Then add the eggs and vanilla extract, mixing until the mixture is fully combined and smooth.
- Add Zucchini: Stir the grated zucchini into the wet ingredients gently, distributing it evenly throughout the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring carefully until just combined to avoid overmixing which can make the bread dense.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon for the topping that will give the bread its signature snickerdoodle flavor and slight crunch.
- Fill and Top the Loaf Pan: Pour the batter into your prepared loaf pan and sprinkle the cinnamon sugar mixture evenly over the top to create a flavorful crust as it bakes.
- Bake: Bake the zucchini bread for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, tent it with aluminum foil to prevent burning.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely to finish setting before slicing and serving.
Notes
- Grate the zucchini finely and squeeze out excess moisture to avoid soggy bread.
- Use room temperature eggs to help ingredients combine more smoothly.
- Cover the bread with foil if it browns too fast while baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and thaw before serving.
