I didn’t appreciate snickerdoodle cookies until I was an adult, but now that I know how delicious they are, I can’t get enough! Normally, I’m a chocolate chip kind of girl all the way, but there’s something about the cinnamon sugary taste of snickerdoodles that gets me every time. Plus, they melt in your mouth and are so smooth and buttery, if they’re done right. Needless to say, I was very excited to try out this snickerdoodle zucchini bread.
Let’s talk about the ingredients. This particular recipe uses two things that might seem odd. First, it calls for coconut oil instead of vegetable oil. You’ll have to melt the coconut oil before using, but it’s worth the little bit of extra effort. The light, slightly sweet taste of the coconut oil is key to making this taste like real snickerdoodles. The second did ingredient is cream of tartar. If you’ve ever made snickerdoodle cookies, then you’ll know they call for cream of tartar as well. Not only will this help the bread have a more cake-like texture, but it really does make all the difference in the taste factor! You can substitute for baking powder if necessary.
- 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)
- 1/2 cup granulated white sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cream of tartar
- Preheat oven to 350F. Coat two loaf pans with cooking spray and set aside.
- In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
- In a separate bowl, whisk together flour, cinnamon, baking soda, creme of tartar, and salt until everything is well combined.
- Add the dry mixture into the wet mixture and mix until well combined. (The batter will be thick.) Next, add zucchini to the batter and mix again until everything is completely mixed together.
- In a separate small bowl, combine cinnamon, sugar, and creme of tartar to create the topping mixture.
- Fill half of each loaf pan with the batter and sprinkle 2 tablespoons of the topping in 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 for about 45-50 minutes, or until a knife inserted into the center comes out clean.
- Allow the bread to cool completely on a wire rack prior to serving.