Snickerdoodle Zucchini Bread

Imagine biting into a slice of bread that perfectly marries the moist, tender texture of classic zucchini bread with the sweet, cinnamon-laced charm of snickerdoodle cookies. This Snickerdoodle Zucchini Bread recipe offers just that—a delightful fusion that promises to awaken your taste buds and bring a smile to your face. Each slice is a testament to the joy of baking, combining wholesome zucchini with the irresistible flavors of a beloved cookie, all wrapped up in a comforting, homemade bread.

This recipe takes the traditional route of zucchini bread and gives it an unexpected twist with the addition of a snickerdoodle topping, rich in cinnamon and sugar. The process is a simple joy, from grating fresh zucchini to mixing it into a batter that’s fragrant with vanilla and cinnamon. What makes this bread truly special is the generous topping that caramelizes slightly as it bakes, creating a crust that’s reminiscent of the crispy edges of snickerdoodle cookies. It’s this thoughtful touch that elevates the bread from a mere baked good to a memorable treat.

Perfect for any time of the year, this Snickerdoodle Zucchini Bread finds its place among the comforting flavors of fall and the zest of summer harvests. It’s a recipe that invites bakers of all levels to roll up their sleeves and dive into the simple pleasure of creating something that’s both nourishing and indulgent. Whether you’re looking to use up that summer zucchini, craving a sweet snack, or need a unique dish to share with friends and family, this bread checks all the boxes, promising warmth, comfort, and a little bit of magic in every bite.

Ingredients:

• For the Bread:
• 1 cup coconut oil, melted to ensure easy mixing.
• 3 large eggs, room temperature to ensure a smooth batter.
• 1 1/4 cups granulated white sugar, for sweetness.
• 2 teaspoons vanilla extract, for flavor.
• 3 cups all-purpose flour, the base of your bread.
• 2 teaspoons cinnamon, for that signature snickerdoodle taste.
• 1 teaspoon baking soda, a leavening agent.
• 1/2 teaspoon cream of tartar, to activate the baking soda.
• 1 teaspoon salt, to balance the flavors.
• 2 cups grated zucchini, wet (do not squeeze the liquid out, as it adds moisture to the bread).
• For the Topping:
• 1/2 cup granulated white sugar, for a sweet crust.
• 1 teaspoon cinnamon, to complement the bread’s flavor.
• 1/4 teaspoon cream of tartar, for a slight tang.

Preparation Steps:

1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Coat two loaf pans with cooking spray to prevent sticking. This step ensures that your bread will release easily after baking.
2. Mix Wet Ingredients: In a large bowl, thoroughly beat together the melted coconut oil, eggs, sugar, and vanilla extract. This mixture should be well combined and slightly thick.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, cream of tartar, and salt. Ensure these ingredients are mixed well to distribute the flavors evenly throughout the bread.
4. Merge Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined to avoid overmixing. The batter will be noticeably thick.
5. Incorporate Zucchini: Fold in the grated zucchini into the batter. The moisture from the zucchini will loosen up the batter slightly, making it easier to pour into the pans.
6. Prepare Topping: In a small bowl, mix together the sugar, cinnamon, and cream of tartar for the topping. This mixture will create a sweet and crunchy crust on the bread.
7. Assemble in Pans: Pour half of the batter evenly into the prepared loaf pans. Sprinkle each with 2 tablespoons of the topping mixture, adding a layer of sweetness. Then, divide the remaining batter between the pans, and finish by sprinkling the rest of the topping over each loaf.
8. Bake: Place the pans in the preheated oven and bake for 45-50 minutes. The bread is done when a knife inserted into the center comes out clean, indicating it’s fully baked through.
9. Cool: Allow the bread to cool in the pans for a few minutes, then transfer to a wire rack to cool completely. This step ensures the bread firms up and slices cleanly.
10. Serve and Enjoy: Once cooled, the Snickerdoodle Zucchini Bread is ready to be sliced and served. Enjoy this sweet, moist bread as a delightful treat at any time of the day.

This Snickerdoodle Zucchini Bread recipe offers a unique combination of flavors and textures, making it a perfect choice for those who love the comforting taste of snickerdoodles and the moistness of zucchini bread.