Snickerdoodle Zucchini Bread

As a kid, snickerdoodle cookies always seemed to fly under my radar. But now that I’m older, I’ve discovered their undeniable charm and can’t get enough of that cinnamon-sugar magic. While chocolate chip cookies usually have my heart, there’s something about the smooth, buttery melt-in-your-mouth experience of a well-made snickerdoodle that calls to me. So, when I stumbled upon a recipe that combines this classic cookie flavor with zucchini bread, I knew I had to give it a try. Welcome to the world of Snickerdoodle Zucchini Bread!

Why You’ll Love This Recipe

This Snickerdoodle Zucchini Bread is a delightful twist on traditional zucchini bread. The subtle sweetness of coconut oil pairs perfectly with the warm, spicy notes of cinnamon, creating a bread that’s both comfortingly familiar and refreshingly new. The addition of cream of tartar gives it a uniquely tender crumb, reminiscent of the classic snickerdoodle cookie. Plus, it’s a great way to sneak some veggies into your day!

Kitchen Equipment You’ll Need

• Two loaf pans
• Large mixing bowl
• Medium mixing bowl
• Small mixing bowl
• Whisk
• Mixing spoon or electric mixer
• Wire rack for cooling

Ingredients

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 (do not dry it out first)

Topping

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

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Coat two loaf pans with cooking spray and set aside.
2. In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla until well combined.
3. In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
5. Fold the grated zucchini into the batter until evenly distributed.
6. In a small bowl, mix together the topping ingredients: cinnamon, sugar, and cream of tartar.
7. Pour half of the batter into each prepared loaf pan. Sprinkle 2 tablespoons of the topping mixture over the batter in each pan.
8. Divide the remaining batter between the two pans, then sprinkle the rest of the topping over the tops of each loaf.
9. Bake in the preheated oven for 45-50 minutes, or until a knife inserted into the center comes out clean.
10. Allow the bread to cool completely on a wire rack before serving.

Tips for Success

• Ensure the coconut oil is fully melted and evenly mixed for a smoother batter.
• Do not squeeze out the moisture from the zucchini; the excess moisture contributes to the bread’s moist texture.
• For a more pronounced cinnamon flavor, consider adding an extra teaspoon of cinnamon to the batter.

Additional Tips and Variations

If you’re feeling adventurous, try adding some chopped nuts or chocolate chips to the batter for added texture and flavor. You can also experiment with using different types of flour for a healthier twist.

Nutritional Highlights (Per Serving)

Each serving of this Snickerdoodle Zucchini Bread is a delicious way to indulge in a comforting treat while still sneaking in a serving of vegetables.

Frequently Asked Questions (FAQ)

Can I use vegetable oil instead of coconut oil? While you can substitute vegetable oil, coconut oil adds a unique flavor that enhances the snickerdoodle essence of the bread.

What can I use instead of cream of tartar? If you don’t have cream of tartar, you can substitute with baking powder, although it may slightly alter the texture.

How should I store the bread? Store the bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

Conclusion

This Snickerdoodle Zucchini Bread is a delightful blend of flavors and textures that’s sure to become a new favorite in your baking repertoire. I can’t wait for you to try it and experience the magic yourself. Please share your thoughts and any creative variations you come up with. Happy baking!