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So Many Zucchini Bread Recipes!
At this point in the season I am ready to move on from zucchini noodles and veggie sautés and onto turning this prolific veggie into something sweet and delicious. Not having a zucchini bread recipe I’m particularly tied to, I went on a Pinterest search. Oh my gosh. I am astounded by the variety zucchini bread recipes out there. Seriously, whatever you are craving, someone has come up with it.
Snickerdoodle…..in a Zucchini Bread?
The moment I saw this Snickerdoodle Zucchini Bread recipe, I knew I’d found the one.
I love snickerdoodles and anything with a sugary crust. Checking both boxes, this Snickerdoodle Zucchini Bread is an absolute winner in my book. The fact that it makes two loaves is also awesome, so I had plenty to share.
Zucchini Bread with Coconut Oil
While I’m certain that this recipe is absolutely perfect the way it was written, whenever possible I like to substitute coconut oil for vegetable oil when I cook. Not only does this get a little bit of healthy fat into your food, because it’s naturally sweet, you can reduce the amount of added sugar. I swapped out the vegetable oil for a cup of coconut oil and reduced the granulated sugar in the bread by ½ cup. The result: an amazing, moist Snickerdoodle Zucchini Bread with a crumbly cinnamon sugar crust.
Make a Loaf of Snickerdoodle Zucchini Bread with Coconut Oil Tonight!
Snickerdoodle Zucchini Bread – Made with coconut oil and a crumbly cinnamon topping! Makes two loaves.
- 1 cup coconut oil
- 3 eggs
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups grated zucchini
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.
- In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until well combined
- Pour the dry mixture into the wet mixture and mix until well combined. Batter will be thick. Add the zucchini and mix again until your veggies are fully incorporated.
- In a separate small bowl, combine the cinnamon and sugar to create the topping mixture.
- Fill half of each loaf pan with batter and sprinkle ¼ of the topping mixture over each pan.
- Divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over each.
- Bake for about 45-50 minutes, or until a knife inserted into the middle comes out clean.
- Allow the bread to cool a bit before slicing.