Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread combines the delightful cinnamon-sugar flavor of snickerdoodle cookies with the moist, tender texture of zucchini bread. This unique twist on a classic treat is perfect for breakfast, a snack, or dessert. The zucchini adds a wonderful moistness to the bread, while the cinnamon-sugar topping gives it a deliciously sweet and slightly crunchy finish.

Ingredients

For the Bread:

• 1 cup coconut oil (melted)
• 3 eggs
• 1 1/4 cups granulated white sugar
• 2 teaspoons 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 (wet – do not dry it out first)

For the Topping:

• 1/2 cup granulated white sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cream of tartar

Instructions

1. Preheat Oven:

• Preheat your oven to 350°F (175°C). Grease two loaf pans with cooking spray and set aside.

1. Prepare the Wet Ingredients:

• In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until well combined.

1. Prepare the Dry Ingredients:

• In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt until everything is well combined.

1. Combine Wet and Dry Ingredients:

• Gradually add the dry mixture into the wet mixture, mixing until just combined. The batter will be thick.
• Fold in the grated zucchini until evenly distributed throughout the batter.

1. Prepare the Topping:

• In a small bowl, combine the sugar, cinnamon, and cream of tartar to create the topping mixture.

1. Assemble the Bread:

• Divide the batter evenly between the two loaf pans, filling each pan halfway.
• Sprinkle 2 tablespoons of the topping mixture over the batter in each pan.
• Add the remaining batter to each pan, then sprinkle the rest of the topping mixture over the tops.

1. Bake:

• Bake in the preheated oven for about 45-50 minutes, or until a knife inserted into the center of the loaves comes out clean.

1. Cool and Serve:

• Allow the bread to cool completely on a wire rack before serving.

Tips for Perfect Snickerdoodle Zucchini Bread:

• Coconut Oil: Ensure the coconut oil is fully melted before mixing with the other ingredients for a smoother batter.
• Zucchini: Use the zucchini as is without drying it out to keep the bread moist.
• Topping: For an extra crunchy top, add an additional sprinkle of the cinnamon-sugar mixture just before the bread is fully baked.

Enjoy this delicious Snickerdoodle Zucchini Bread with a cup of coffee or tea, and savor the sweet, spiced flavor in every bite!