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Snickerdoodle Zucchini Bread with Coconut Oil Recipe

Snickerdoodle Zucchini Bread with Coconut Oil Recipe
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4.8 from 13 reviews

Indulge in the delightful flavors of cinnamon, nutmeg, and coconut oil with this moist and delicious Snickerdoodle Zucchini Bread. Perfect for breakfast or as a snack, this bread is a delightful way to enjoy the goodness of zucchini in a sweet treat.

Ingredients

  • Dry Ingredients:

    2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg

  • Wet Ingredients:

    2 large eggs, 1/2 cup melted coconut oil, 1 cup granulated sugar, 1/2 cup light brown sugar, 1 teaspoon vanilla extract, 1 1/2 cups finely shredded zucchini (moisture lightly squeezed out), 1/4 cup milk, 2 tablespoons cinnamon-sugar mixture (for topping)

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Combine Wet Ingredients: In another bowl, whisk the eggs, melted coconut oil, granulated sugar, brown sugar, and vanilla extract until smooth. Stir in the shredded zucchini and milk.
  4. Blend Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Pour the batter into the prepared loaf pan and smooth the top.
  5. Add Topping and Bake: Sprinkle the cinnamon-sugar mixture evenly over the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • You can use whole wheat flour for a heartier texture.
  • Add 1/2 cup chopped walnuts for extra crunch.
  • Be careful not to over-squeeze the zucchini to maintain moisture.

Nutrition

Find it online: https://easy-tapas-recipes.com/snickerdoodle-zucchini-bread-with-coconut-oil-recipe/