Zucchini Bread
This zucchini bread is ultra-moist and loaded with cinnamon flavor. It’s a comforting, snickerdoodle-scented treat that’s perfect for breakfast or a cozy afternoon snack.
Equipment
- Loaf Pan
- Mixing Bowl
Ingredients
Bread
- 1 cup coconut oil melted
- 3 eggs
- 1 1/4 cups granulated white sugar
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp cream of tartar *If unavailable, substitute with 1/2 tsp of baking powder
- 1 tsp salt
- 2 cups grated zucchini wet – do not dry it out first
Topping
- 1/2 cup granulated white sugar
- 1 tsp cinnamon
- 1/4 tsp cream of tartar **Optional
Instructions
- Preheat oven to 350°F (175°C) and grease two 4.5" x 8.5" loaf pans with cooking spray.
- In a large bowl, beat together coconut oil, eggs, sugar, and vanilla until smooth.
- In another bowl, whisk flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually mix dry ingredients into the wet until combined (batter will be thick).
- Fold in the grated zucchini until fully incorporated.
- In a small bowl, mix sugar, cinnamon, and optional cream of tartar for the topping.
- Fill loaf pans halfway with batter, sprinkle 2 tbsp topping on each, then add remaining batter and top with remaining sugar mixture.
- Bake for 45–50 minutes or until a knife inserted into the center comes out clean. Cool on a wire rack before serving.
Notes
Using cream of tartar gives the bread a lighter, cake-like texture and a snickerdoodle flavor. Optional but recommended for extra coziness!