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Cinnamon Delight: Snickerdoodle Zucchini Bread

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Ingredients
  

  • 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 do not dry
  • For the topping:
  • 1/2 cup granulated white sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cream of tartar

Instructions
 

  • Directions:
  • Prepare the Oven and Pans: 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 extract until well combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
  • Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until combined. The batter will be thick.
  • Add Zucchini: Fold in the grated zucchini until evenly distributed throughout the batter.
  • Prepare Topping: In a small bowl, mix together the sugar, cinnamon, and cream of tartar for the topping.
  • Layer the Batter and Topping: Pour half of the batter evenly into the prepared loaf pans. Sprinkle 2 tablespoons of the topping over each pan. Divide the remaining batter between the pans, then sprinkle the remaining topping over both.
  • Bake: Bake for 45-50 minutes, or until a knife inserted into the center of each loaf comes out clean.
  • Cool: Let the breads cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
  • Sweet and Spicy Perfection
  • Enjoy this Snickerdoodle Zucchini Bread as a special treat that marries the moist texture of zucchini bread with the sweet spice of snickerdoodle cookies. It’s a delightful variation that adds a playful and tasty spin to any baking repertoire.