Snickerdoodle Zucchini Bread
This Snickerdoodle Zucchini Bread is everything you love about the classic cookie—cinnamon-sugar topping and soft center—but in a moist, flavorful quick bread. The zucchini keeps it tender while the cinnamon swirl adds irresistible warmth in every bite!
Ingredients
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 (wet – do not dry out)
Topping
1/2 cup granulated white sugar
1 teaspoon cinnamon
1/4 teaspoon cream of tartar
Instructions
Preheat oven to 350°F (175°C). Coat two loaf pans with nonstick spray and set aside.
In a large bowl, beat together the melted 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 mix until combined—the batter will be thick.
Stir in the grated zucchini until evenly distributed.
In a small bowl, mix the topping ingredients: sugar, cinnamon, and cream of tartar.
Fill each loaf pan halfway with batter. Sprinkle 2 tablespoons of the topping mixture into each pan.
Top with the remaining batter and sprinkle the rest of the topping evenly over both loaves.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack before slicing and serving.