Snickerdoodle Zucchini Bread
Instructions:
Preheat your oven to 350°F and coat two loaf pans with cooking spray. Set aside.
In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla until well combined.
In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt until thoroughly mixed.
Gradually add the dry mixture to the wet mixture, stirring until well combined. The batter will be thick.
Fold in the grated zucchini until fully incorporated.
In a small bowl, mix the cinnamon, sugar, and cream of tartar for the topping.
Assembly:
Fill each loaf pan halfway with the batter.
Sprinkle 2 tablespoons of the topping mixture over the batter in each pan.
Divide the remaining batter between the two pans and sprinkle the rest of the topping over the tops.
Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
Let the bread cool completely on a wire rack before serving.
Ingredients:
Bread:
1 cup coconut oil (melted)
3 eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon salt
2 cups grated zucchini (do not dry out)
Topping:
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon cream of tartar
Enjoy the perfect blend of snickerdoodle flavors and moist zucchini bread with this delightful recipe!