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I’m excited to share my favorite zucchini bread recipe with you. It’s not just any bread. It’s moist and has a yummy cinnamon sugar coating. Plus, it’s healthy, so you can feel good about eating it.
I use coconut oil in this recipe. It makes the bread sweet and healthy. You get two loaves of moist bread that’s great for any event. Once you try it, you’ll love its cake-like texture and sweet crust.
5 Reasons You’ll Love This Recipe
This snickerdoodle zucchini bread recipe is going to be your new favorite! It’s super easy to make. You’ll have two loaves ready in no time. Perfect for sharing or freezing for later.
This bread is great for any time of day. Enjoy it for breakfast, a snack, or dessert. The zucchini makes it moist and healthy, unlike regular sweet breads.
Here’s why you’ll love this recipe:
- Effortless preparation
- Two loaves in one baking session
- Packed with nutritious zucchini
- Irresistible snickerdoodle flavor
- Great way to use extra garden produce
The taste of this bread will remind you of childhood. The cinnamon–sugar on top makes it crispy, just like snickerdoodle cookies. It’s a taste that’s hard to resist!
This zucchini bread is a game-changer! It’s so moist and flavorful, I can’t believe it’s a healthier option.
Whether you’re a pro at baking or just starting, this recipe will impress. Get ready for your kitchen to smell amazing with fresh-baked snickerdoodle zucchini bread!
Exact Ingredients List (+ Possible Substitutes)
I love baking with zucchini. It makes bread moist and adds nutrients without changing the taste. You’ll need 2 cups of grated zucchini for this recipe.
The main ingredients that make this bread taste like snickerdoodle are cinnamon and cream of tartar.
Here’s what you’ll need for the bread:
- 1 cup melted coconut oil
- 3 eggs
- 1 1/4 cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon cream of tartar
For the topping, mix 1/2 cup sugar with 1 teaspoon cinnamon and 1/4 teaspoon cream of tartar. This makes a sweet, spicy crunch on top.
If you can’t find some ingredients, don’t worry! You can use vegetable oil instead of coconut oil. Just add a bit more sugar.
If you’re out of cream of tartar, baking powder works too. For a gluten-free version, try almond or coconut flour instead of all-purpose flour.
My secret tip: Don’t skimp on the zucchini! It’s what makes this bread super moist and delicious.
Instructions
Let’s make this tasty Snickerdoodle Zucchini Bread! First, I set the oven to 350°F and grease two loaf pans. Then, I mix eggs, oil, and vanilla in one bowl.
In another bowl, I mix flour, sugar, and spices. Next, I blend the wet and dry mixtures. I add grated zucchini last.
For the topping, I mix sugar and cinnamon. Now, I layer the batter in the pans. I pour half in each pan, add topping, then add more batter.
Then, I bake the loaves for about 45-50 minutes. The smell is amazing! After baking, I let them cool completely before slicing.
Pro tip: This bread tastes even better the next day! The flavors meld overnight, creating a true taste sensation.
That’s it! With these easy steps, you’ll have a delicious treat. It’s like zucchini bread and snickerdoodle cookies together. Enjoy!
Tips, Tricks & Storing
Storing this snickerdoodle zucchini bread is super easy. Just put it in an airtight container. It stays fresh in the fridge for up to a week. If you want to keep it longer, it’s freezer-friendly too. Wrap it up and freeze for up to 4 months.
For shredding zucchini, use a box grater. It’s the best tool for the job. Don’t worry about drying the zucchini first. The moisture makes the bread taste better.
Using coconut oil is a great choice. It brings out the sweet taste naturally. This lets me use less sugar in the recipe.
Want to try something different? Bake the batter in smaller pans or muffin tins. Just cook them for about 25 minutes. For more cinnamon flavor, add cinnamon chips. They make the bread even tastier!