Snickerdoodle Zucchini Bread
From MountainMamas 8 months ago
- 50 minutes to make
- Serves 8-12
A scrumptious bread with amazing flavors. Snicker-doodle Zucchini Bread has the perfect balance between the moistness of zucchini bread and the comforting spices of a snicker-doodle cookie. This recipe is a unique twist on a much loved classic, and it will undoubtedly become a family favorite.
Ingredients
- 2 cups of grated zucchini (ensure it's wet, without prior drying) shopping list
- 3 cups of all-purpose flour shopping list
- 1 1/4 cups of white granulated sugar shopping list
- 1 cup of melted coconut oil shopping list
- 3 eggs shopping list
- 2 teaspoons of vanilla extract shopping list
- 2 teaspoons of cinnamon shopping list
- 1 teaspoon of baking soda shopping list
- 1/2 teaspoon of cream of tartar shopping list
- 1 teaspoon of salt shopping list
- For the cinnamon-sugar topping: shopping list
- 1/2 cup of white granulated sugar shopping list
- 1 teaspoon of cinnamon shopping list
- 1/4 teaspoon of cream of tartar shopping list
How to make it
- 6. Pour 1/4 of the batter in both loaf pans.
- 7. In a small bowl, mix together the topping ingredients: sugar, cinnamon, and cream of tartar.
- 8. Put 2 tablespoons of topping on top of the batter. Spread evenly.
- 9. Fill the pans with the rest of the batter.
- 10. Sprinkle the rest of topping mixture evenly over the batter in both pans. Divide evenly.
- 11. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- 12. Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes. Carefully transfer the bread to a wire rack to cool completely before slicing and serving.
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