Description
Imagine your favorite snickerdoodle cookie meeting a moist, fluffy zucchini loaf—and becoming best friends. This bread is bursting with cinnamon sugar magic and a tender crumb, thanks to the fresh zucchini and just the right hint of cream of tartar. It’s bakery-level good, right from your oven.
Ingredients
For the Bread:
1 cup coconut oil, melted
3 eggs
1¼ cups granulated white sugar
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
½ tsp cream of tartar*
1 tsp salt
2 cups grated zucchini (do not dry out)
For the Topping:
½ cup granulated white sugar
1 tsp cinnamon
¼ tsp cream of tartar**
* If unavailable, substitute with ½ tsp baking powder
** Can be omitted without substitution
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans.
In a large bowl, whisk together melted coconut oil, eggs, sugar, and vanilla.
In a separate bowl, mix flour, cinnamon, baking soda, cream of tartar, and salt.
Combine dry ingredients with the wet until just mixed. Gently fold in the zucchini.
In a small bowl, mix topping ingredients.
Pour batter into pans and generously sprinkle the cinnamon sugar topping over both loaves.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 290 per slice
- Sugar: 22g per slice
- Fat: 14g per slice
- Carbohydrates: 38g per slice
- Fiber: 1g per slice
- Protein: 4g per slice