Description
Indulge in the delightful flavors of a traditional snickerdoodle combined with the moistness of zucchini bread, all made with the goodness of coconut oil. This recipe creates a perfect harmony of sweet and spice in every slice.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 3/4 cup coconut oil (melted and slightly cooled)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (squeezed to remove excess moisture)
Topping:
- 1 tablespoon cinnamon sugar
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a large mixing bowl, beat eggs, coconut oil, granulated sugar, brown sugar, and vanilla until smooth. Fold in shredded zucchini.
- Combine and Bake: Add dry ingredients to wet mixture and stir until just combined. Pour batter into the prepared loaf pan, sprinkle cinnamon sugar on top. Bake for 55–65 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- For extra moisture, lightly drain zucchini.
- This bread freezes well; wrap tightly and store for up to 3 months.
- Substitute half of all-purpose flour with whole wheat flour for a heartier texture.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
