Description
Enjoy a unique twist on a classic favorite with this Snickerdoodle Zucchini Bread infused with coconut oil. Moist, flavorful, and perfectly spiced with cinnamon, this bread is a delightful addition to your dessert table.
Ingredients
Scale
- 1 cup coconut oil
- melted
- 3 eggs
- 1¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups grated fresh zucchini
- wet (do not dry it out first)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine the melted coconut oil and sugar, mixing until well blended.
- Add the eggs and vanilla extract, and mix until smooth.
- In another bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the grated zucchini gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
For enhanced flavor, consider adding chopped nuts or chocolate chips. Make sure to use fresh zucchini for the best texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 18 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 17 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 56 mg
Keywords: Snickerdoodle Zucchini Bread, Coconut Oil, Zucchini Bread, Dessert Recipes, American Cuisine