Snickerdoodle Zucchini Bread

Cinnamon Delight: Snickerdoodle Zucchini Bread

Bring a twist to your baking with Snickerdoodle Zucchini Bread, where the classic snickerdoodle cookie flavors meet the moist and nutritious goodness of zucchini bread. This delightful recipe infuses each loaf with cinnamon and sugar, creating a perfect treat for breakfast, snack, or dessert.

Blending Traditions for a Tasty Treat

This Snickerdoodle Zucchini Bread recipe combines the sweet, comforting taste of snickerdoodles with the wholesome, moist texture of zucchini bread. It’s an inventive way to use up garden zucchini while enjoying the flavors of a favorite cookie.

• Preparation time: 15 minutes
• Cooking time: 45-50 minutes
• Serving: 2 loaves
• Equipment: Two loaf pans, mixing bowls

Snickerdoodle Zucchini Bread Recipe:

Experience the best of both worlds with this uniquely flavored bread that’s sure to impress family and friends.

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, do not dry

For the topping:

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

Directions:

1. Prepare the Oven and Pans: Preheat your oven to 350°F. Coat two loaf pans with cooking spray and set aside.
2. Mix Wet Ingredients: In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until combined. The batter will be thick.
5. Add Zucchini: Fold in the grated zucchini until evenly distributed throughout the batter.
6. Prepare Topping: In a small bowl, mix together the sugar, cinnamon, and cream of tartar for the topping.
7. Layer the Batter and Topping: Pour half of the batter evenly into the prepared loaf pans. Sprinkle 2 tablespoons of the topping over each pan. Divide the remaining batter between the pans, then sprinkle the remaining topping over both.
8. Bake: Bake for 45-50 minutes, or until a knife inserted into the center of each loaf comes out clean.
9. Cool: Let the breads cool in the pans for a few minutes, then transfer to a wire rack to cool completely.

Sweet and Spicy Perfection

Enjoy this Snickerdoodle Zucchini Bread as a special treat that marries the moist texture of zucchini bread with the sweet spice of snickerdoodle cookies. It’s a delightful variation that adds a playful and tasty spin to any baking repertoire.