Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread Recipe

Ingredients

For the Bread:

• Coconut oil: 1 cup, melted (gives moisture and a subtle coconut flavor)
• Eggs: 3 (bind the ingredients together and help the bread rise)
• Granulated white sugar: 1 1/4 cups (adds sweetness and helps with the texture)
• Vanilla extract: 2 teaspoons (enhances flavor)
• All-purpose flour: 3 cups (forms the base of the bread)
• Cinnamon: 2 teaspoons (gives a warm, spiced flavor)
• Baking soda: 1 teaspoon (leavening agent that helps the bread rise)
• Cream of tartar: 1/2 teaspoon (stabilizes the eggs and helps in rising)
• Salt: 1 teaspoon (enhances the overall flavors)
• Grated zucchini: 2 cups, wet (adds moisture without drying out, contributing to a tender texture)

For the Topping:

• Granulated white sugar: 1/2 cup (creates a sweet crust on top)
• Cinnamon: 1 teaspoon (provides additional spicing to the topping)
• Cream of tartar: 1/4 teaspoon (helps the sugar topping crystallize better, providing texture)

Equipment

• Two loaf pans: to shape and bake the bread
• Cooking spray: to prevent sticking
• Large mixing bowl: for combining the wet ingredients and later, the batter
• Separate small bowl: for mixing the topping
• Whisk: for combining dry ingredients
• Spatula or mixer: to blend ingredients thoroughly
• Wire rack: for cooling the bread

Preparation

1. Preparation of Pans and Oven:

• Preheat the oven to 350°F (177°C).
• Coat two loaf pans with cooking spray to ensure easy removal of the bread after baking. Set aside.

1. Mixing the Ingredients:

• In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until the mixture is smooth and well combined.
• In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, cream of tartar, and salt to ensure even distribution of the leavening agents and spices.

1. Combining Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing just until combined to prevent overworking the batter. The batter will be notably thick.
• Fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.

1. Preparing the Topping:

• In a small bowl, mix together the sugar, cinnamon, and cream of tartar for the topping. This mixture will provide a sweet and crunchy crust to the bread.

1. Assembling the Bread:

• Pour half of the batter evenly into the prepared loaf pans.
• Sprinkle about 2 tablespoons of the cinnamon-sugar topping over the batter in each pan.
• Divide the remaining batter between the two pans, covering the layer of topping.
• Sprinkle the remaining cinnamon-sugar mixture over the top of each loaf, creating a generous sugary crust.

1. Baking:

• Bake in the preheated oven for 45-50 minutes. The bread is done when a knife inserted into the center comes out clean, indicating that it has baked through.
• Remove from the oven and let the breads cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

1. Serving:

• Once cooled, the Snickerdoodle Zucchini Bread is ready to be sliced and served.
• This bread pairs wonderfully with coffee or tea and makes a delightful breakfast or snack.

Note

• The moisture from the zucchini keeps this bread deliciously moist for days. Store it in an airtight container to keep it fresh. Enjoy your flavorful and aromatic Snickerdoodle Zucchini Bread!