Snickerdoodle 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
Scale
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
Find it online: https://cookwithyana.com/snickerdoodle-zucchini-bread-recipe/
