2 loaves

This snickerdoodle zucchini bread is the BEST use for extra zucchini ever! Made with coconut oil for a healthy twist and cream of tartar for a traditional taste, it's the perfect snack, dessert, or even breakfast!

The Best Snickerdoodle Zucchini Bread

coconut oil (melted)

eggs

white sugar

vanilla extract

all-purpose flour

cinnamon

baking soda

tsp cream of tartar*

salt

zucchini

tsp cream of tartar**If you do not have cream of tartar (you can omit it

Using cream of tartar gives the bread

Start by preheating the oven to 350 degrees Fahrenheit.

Next, coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.

Step One

In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.

Next, in a separate bowl, whisk together the flour, cinnamon, baking soda, creme of tartar, and salt until everything is well combined.

Now, add the dry mixture into the wet mixture and mix until well combined. (The batter will be thick.)

Next, add the zucchini to the batter and mix again until everything is completely mixed together.

Finally, in a separate small bowl, combine the cinnamon, sugar, and creme of tartar to create the topping mixture.

Step Two

First, fill half of each loaf pan with batter and sprinkle 2 TBSP of the topping mixture over the batter in each pan.

Next, divide the remaining batter between the two pans and sprinkle the remaining sugar mixture over the tops of each loaf.

Bake for about 45-50 minutes, or until a knife inserted into the center comes out clean.

Allow the bread to cool completely on a wire rack prior to serving.

Step Three

tsp cream of tartar

**If you do not have cream of tartar

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The Best Snickerdoodle Zucchini Bre...

The Best Snickerdoodle Zucchini Bre...

The most viewed 2 loaves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine