Description
Sweet cinnamon meets moist zucchini in this snickerdoodle-inspired quick bread that’s easy, flavorful, and perfect for breakfast or dessert.
Ingredients
1 cup coconut oil, melted
3 eggs
1 ¼ cups granulated white sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon cream of tartar (or 1/2 tsp baking powder)
1 teaspoon salt
2 cups grated zucchini (do not squeeze)
Topping:
½ cup granulated white sugar
1 teaspoon cinnamon
1/4 tsp cream of tartar (optional)
Instructions
1. Preheat oven to 325°F and grease two 9×5-inch loaf pans.
2. In a bowl, whisk coconut oil, eggs, sugar, and vanilla.
3. Add flour, cinnamon, baking soda, cream of tartar, and salt.
4. Stir in grated zucchini until just combined.
5. Divide batter into pans. Mix topping and sprinkle evenly on top.
6. Bake for 50–60 minutes until toothpick comes out clean.
7. Cool in pans for 10–15 mins, then transfer to a rack.
Notes
Do not drain the zucchini; the moisture helps keep the bread tender.
If cream of tartar is unavailable, substitute in the batter only.
Freeze baked loaves for up to 3 months, sliced or whole.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 17g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg