Description
This Snickerdoodle Zucchini Bread with Coconut Oil is a delightful twist on traditional zucchini bread, infused with warm cinnamon flavors and a sweet, crunchy topping. Moist and flavorful, it’s a perfect treat for breakfast or snacking.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
Wet Ingredients:
- ½ cup coconut oil (melted)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (with excess moisture squeezed out)
- ¼ cup milk (dairy or non-dairy)
For the cinnamon-sugar topping:
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper if desired.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk together the melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in the grated zucchini and milk until combined.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and sprinkle the cinnamon-sugar topping over it. Bake for 50–60 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to squeeze out excess water from the zucchini to avoid soggy bread.
- This bread stays moist for days and is freezer-friendly.
- Add ½ cup chopped walnuts or pecans for extra texture.
