Description
This Snickerdoodle Zucchini Bread is a delightful twist on classic zucchini bread, incorporating the warm, spicy flavors of snickerdoodle cookies with cinnamon, nutmeg, and ginger. Moist and tender due to the grated zucchini and rich coconut oil, this bread offers a perfect balance of sweetness and spice. Ideal for breakfast, snack, or dessert, this loaf is topped with a cinnamon-sugar crust for an extra touch of crunch and flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini
Topping
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat the melted coconut oil with granulated sugar and brown sugar until smooth and creamy. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for added fragrance and flavor.
- Add Zucchini: Fold in the grated zucchini gently into the wet ingredients, ensuring an even distribution without overmixing.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix to keep the bread tender.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix together granulated sugar and ground cinnamon. This will give a sweet, crunchy topping to the bread.
- Fill and Top the Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the cinnamon sugar mixture evenly over the top of the batter for a delicious finish.
- Bake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. If the top browns too quickly, tent with foil to prevent burning.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to ensure clean cuts.
Notes
- Make sure to squeeze out excess moisture from zucchini if it seems very wet to avoid a soggy loaf.
- Use fresh spices for the best flavor impact.
- The bread can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.
- For extra flavor, consider adding a handful of chopped nuts like walnuts or pecans.
- If you prefer, you can substitute coconut oil with unsalted butter, but the flavor will slightly change.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
