Snickerdoodle Zucchini Bread

Yields: 2 loaves

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Bread Ingredients

• 1 cup melted coconut oil
• 3 eggs
• 1 1/4 cups granulated white sugar
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon salt
• 2 cups grated zucchini (retain moisture)

Topping Ingredients

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

Preparation Instructions

1. Preheat Oven: Set the oven to 350°F (175°C). Grease two loaf pans generously with cooking spray and set aside.
2. Combine Wet Ingredients: In a capacious bowl, vigorously mix the melted coconut oil, eggs, sugar, and vanilla extract until thoroughly amalgamated.
3. Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, ground cinnamon, baking soda, cream of tartar, and salt until uniformly combined.
4. Incorporate Dry into Wet: Gradually blend the dry ingredients into the wet mixture, stirring until a thick batter forms. Fold in the grated zucchini, ensuring an even distribution throughout the batter.
5. Prepare Topping: In a small bowl, blend the granulated white sugar, ground cinnamon, and cream of tartar for the topping.
6. Layer Batter and Topping: Pour half of the batter into the prepared loaf pans. Evenly sprinkle 2 tablespoons of the topping mixture over the batter in each pan. Add the remaining batter, dividing it equally between the pans, and finish by sprinkling the remaining topping mixture over the loaves.
7. Bake: Place the pans in the preheated oven and bake for 45-50 minutes, or until a knife inserted into the center of the loaves comes out clean.
8. Cool and Serve: Allow the bread to cool completely on a wire rack before slicing and serving. Enjoy the harmonious blend of snickerdoodle sweetness and zucchini’s subtle moistness.