Snickerdoodle Zucchini Bread with Coconut Oil Recipe
Enjoy a delightful twist on classic zucchini bread with this Snickerdoodle Zucchini Bread made with wholesome ingredients like coconut oil. The perfect blend of flavors makes this bread a delicious treat for any time of day.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup melted coconut oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini, excess moisture squeezed out
Cinnamon-Sugar Topping:
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In a large bowl, whisk eggs, coconut oil, granulated sugar, brown sugar, and vanilla until smooth. Stir in grated zucchini.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients and mix until just combined.
- Prepare topping and bake: Pour batter into prepared pan, smooth the top, mix cinnamon and sugar topping, sprinkle over batter. Bake for 50–60 minutes until a toothpick comes out clean. Cool before serving.
Notes
- You can substitute part of the flour with whole wheat flour for added fiber.
- This bread freezes well—wrap tightly and store for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
