Description
Moist and cinnamon-spiced snickerdoodle zucchini bread made with coconut oil, zucchini, and a sweet, tangy topping. Perfect as a breakfast or dessert option, this easy American treat has a soft crumb and a delightfully crunchy top.
Ingredients
1 cup melted coconut oil (unsweetened, light or refined)
3 large eggs (room temperature)
1 1/2 cups granulated white sugar (for batter)
1 teaspoon vanilla extract (optional)
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 (wet, retain moisture)
1 cup granulated white sugar (for topping)
2 teaspoons cinnamon (for topping)
1/2 teaspoon cream of tartar (for topping, or substitute 1/2 teaspoon baking powder)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two standard loaf pans.
In a large bowl, mix the melted coconut oil, eggs, and granulated sugar. Add the vanilla extract and mix until well combined.
Add the flour, cinnamon, baking soda, cream of tartar (batter), and salt to the wet ingredients. Mix until just combined.
Fold in the grated zucchini until fully incorporated.
Divide the batter evenly into the prepared loaf pans.
Prepare the topping by mixing the granulated sugar, cinnamon, and cream of tartar (topping) in a small bowl.
Sprinkle the cinnamon-sugar mixture evenly over the top of each loaf.
Bake for 50 minutes. Check with a toothpick inserted in the center of each loaf; it should come out clean. If the tops brown too quickly, cover lightly with aluminum foil.
Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use room temperature eggs. If cream of tartar is unavailable, substitute 1/2 teaspoon baking powder per 1/2 teaspoon cream of tartar in the topping.
Zucchini should be finely grated and not squeezed dry to maintain moisture in the bread.
This recipe is naturally vegetarian and does not contain pork, bacon, ham, lard, or alcohol.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 50
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 235
- Sugar: 14g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg