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You are here: Home / Dessert Recipes / Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread

Last Modified: May 5, 2024

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Discover a delightful twist on classic zucchini bread with our Scrumptious Snickerdoodle Zucchini Bread recipe! This easy-to-make treat combines the warmth of cinnamon with the freshness of grated zucchini for a perfect balance of flavors. Whether enjoyed for breakfast or as a sweet snack, this moist and flavorful bread is sure to impress.

Table of Contents

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  • Ingredients:
  • Preparation:
  • Frequently Asked Questions (FAQs):

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 (wet – do not dry it out first)

For the Topping:

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

Preparation:

Preheat and Prepare:

    • Preheat your oven to 350°F. Coat two loaf pans with cooking spray and set aside.

    Mix Wet Ingredients:

      • In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla until well combined.

      Combine Dry Ingredients:

        • In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt until fully combined.

        Mix Batter:

          • Add the dry mixture into the wet mixture and mix until well combined. The batter will be thick.
          • Next, fold in the grated zucchini until evenly distributed throughout the batter.

          Prepare Topping:

            • In a small bowl, combine the granulated sugar, cinnamon, and cream of tartar to create the topping mixture.

            Layer Batter and Topping:

              • Fill each loaf pan halfway with the batter and sprinkle 2 tablespoons of the topping mixture over each pan.
              • Divide the remaining batter between the two pans and sprinkle the rest of the sugar mixture over the tops of each loaf.

              Bake to Perfection:

                • Bake for about 45-50 minutes, or until a knife inserted into the center comes out clean.

                Cool and Serve:

                  • Allow the bread to cool completely on a wire rack before slicing and serving.

                  Frequently Asked Questions (FAQs):

                  Can I use vegetable oil instead of coconut oil in this recipe?

                    • Yes, you can substitute vegetable oil for coconut oil if preferred. The bread will still turn out deliciously moist and flavorful.

                    Can I add nuts or raisins to the bread for extra texture?

                      • Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, or raisins to the batter for added texture and flavor.

                      Can I freeze the bread for later consumption?

                        • Yes, you can freeze the cooled bread in an airtight container for up to three months. Thaw slices as needed and enjoy!

                        Can I reduce the amount of sugar in the recipe for a healthier option?

                          • Yes, you can adjust the amount of sugar to suit your preferences. However, keep in mind that sugar contributes to the texture and sweetness of the bread.

                          Can I use whole wheat flour instead of all-purpose flour?

                            • While you can use whole wheat flour, keep in mind that it may result in a denser texture. You can try a combination of whole wheat and all-purpose flour for a balance of flavor and texture.

                            Filed Under: Dessert Recipes

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                            Weeknight Recipes is where simple meets delicious. I share real meals I cook for my family—easy recipes that anyone can make and enjoy.

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