Description
This Snickerdoodle Zucchini Bread with Coconut Oil is a moist and flavorful twist on the classic snickerdoodle cookie, featuring the delightful addition of fresh zucchini and richly flavored coconut oil.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the melted coconut oil, eggs, granulated sugar, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the all-purpose flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated zucchini until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Notes
Make sure to use fresh zucchini for the best moisture and flavor. This bread can be enjoyed warm or at room temperature, and lasts well for several days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Breakfast, Snack
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 18 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 17 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 56 mg
Keywords: Snickerdoodle, Zucchini Bread, Coconut Oil, Dessert, American