Snickerdoodle Zucchini Bread Recipe
Introduction
Snickerdoodle Zucchini Bread is a delightful twist on a classic treat, combining the warm cinnamon flavors of snickerdoodles with moist, tender zucchini bread. It’s perfect for a cozy snack or a sweet breakfast option that sneaks in some veggies.
Ingredients
- 2 cups grated zucchini
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 2 large eggs
- 2 teaspoons ground cinnamon
- ½ cup coconut oil, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan with a little coconut oil or line it with parchment paper.
- Step 2: In a large bowl, combine the grated zucchini, sugar, eggs, and melted coconut oil, mixing until well blended.
- Step 3: In a separate bowl, whisk together the flour and cinnamon, then gradually add to the wet ingredients, stirring until just combined. Avoid overmixing.
- Step 4: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 5: Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- For extra cinnamon flavor, sprinkle a cinnamon-sugar mixture on top of the batter before baking.
- Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
- You can add chopped nuts or raisins for added texture and sweetness.
- If coconut oil isn’t available, use melted butter or vegetable oil as a substitute.
Storage
Store the zucchini bread wrapped tightly or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. Reheat slices in the microwave for 15-20 seconds to enjoy warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular vegetable oil instead of coconut oil?
Yes, you can substitute coconut oil with an equal amount of vegetable oil or melted butter without affecting the recipe significantly.
Do I need to peel the zucchini before grating?
No need to peel the zucchini; the skin adds color and nutrients. Just wash thoroughly before grating.
PrintSnickerdoodle Zucchini Bread Recipe
This Snickerdoodle Zucchini Bread combines the moist texture of fresh zucchini with the warm, sweet cinnamon flavor of classic snickerdoodles. Perfect for a cozy breakfast or snack, this bread is lightly spiced and uses coconut oil to add a subtle richness while keeping the crumb tender and soft.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut oil, melted
- 1 1/2 cups grated zucchini, squeezed dry
Instructions
- Prepare the zucchini: Grate the zucchini finely and then use a clean cloth or paper towels to squeeze out excess moisture. This ensures your bread won’t be soggy.
- Mix dry ingredients: In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In another bowl, beat the eggs and sugar together until smooth, then stir in the melted coconut oil.
- Mix batter: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Then gently fold in the grated zucchini until evenly distributed.
- Bake: Pour the batter into a greased or parchment-lined loaf pan. Bake in a preheated oven at 350°F (175°C) for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- You can substitute coconut oil with vegetable or canola oil if preferred.
- For extra snickerdoodle flair, sprinkle some cinnamon sugar on top of the batter before baking.
- Make sure to drain the zucchini well to prevent the bread from becoming too wet.
- Store leftovers wrapped tightly in plastic wrap or an airtight container; it keeps well for 3-4 days at room temperature.
Keywords: Snickerdoodle, Zucchini Bread, Cinnamon, Coconut Oil, Quick Bread, Vegetarian Snack
