Snickerdoodle Zucchini Bread
- 1 day ago
- 2 min read
Ingredients
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
Topping
1/2 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon cream of tartar
Instructions
Preheat the oven to 350°F. Grease two 4½” x 8½” loaf pans with cooking spray.
In a large bowl, beat the coconut oil, eggs, sugar, and vanilla until well combined.
In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
Add the dry ingredients to the wet ingredients and stir until combined. The batter will be thick.
Fold in the grated zucchini and stir until completely mixed in.
In a small bowl, stir together the sugar, cinnamon, and cream of tartar for the topping.
Fill each loaf pan halfway with batter and sprinkle 2 tablespoons of the topping over each.
Divide the remaining batter between the two pans and sprinkle the rest of the topping over both loaves.
Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean.
Cool completely on a wire rack before slicing.
Description
This bread is even better the next day.The snickerdoodle aspect is super.
Servings
2 loaves
Notes
When the zucchini is growing in the garden, the call is for Zucchini Bread. I loved the additiion of the topping in the recipe and think the texture of the bread is great. Sumner loved it and said that is is very good but that he prefers the recipe on this website for Mom's Zucchini Cake that my daughter makes. Different and both good.
Source
Snug and Cozy Life
Comments