The Best Snickerdoodle Zucchini Bread
There’s something inherently cozy about the smell of freshly baked bread wafting through your home; it’s a comforting embrace that whispers, “Everything is right in the world.” One recipe that brings back delightful childhood nostalgia and keeps your kitchen warm and inviting is my Best Snickerdoodle Zucchini Bread. Imagine slicing into a tender, golden loaf that’s bursting with the perfect balance of cinnamon and sweetness, layered with rich, moist zucchini. It’s a delightful blend of classic snickerdoodle flavor and the wholesome goodness of zucchini, a combo your family will adore!
This easy weeknight treat is perfect for any time of year, especially when zucchini is in season. Plus, it’s a wonderful way to sneak in some veggies without anyone being the wiser. I promise, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Cozy Comfort Food: This snickerdoodle zucchini bread is the epitome of comforting treats that make you feel at home.
- Super Moist and Tender: Thanks to the grated zucchini, you’ll enjoy an irresistibly moist loaf that stays fresh for days.
- Quick to Make: In just a few simple steps, you’ll have warm, aromatic bread ready to indulge in or share with loved ones.
- Family-Friendly: Everyone will love this sweet loaf—kids won’t even notice they’re eating their veggies!
- Versatile Flavor: Mix it up! The snickerdoodle flavor pairs perfectly with various add-ins and toppings for an exciting twist.
- Perfect for Any Occasion: Whether it’s breakfast, an afternoon snack, or dessert, this bread fits seamlessly into any part of your day.
What You’ll Need
Gather these simple ingredients to whip up the Best Snickerdoodle Zucchini Bread:
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar (optional)
- 1 teaspoon salt
- 2 cups grated zucchini (wet – do not dry it out first)
How to Make The Best Snickerdoodle Zucchini Bread
Let’s make it together! Here’s how to create this cozy loaf that will warm your heart:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large mixing bowl, combine the melted coconut oil, eggs, granulated sugar, and vanilla extract. Whisk until smooth and creamy.
In another bowl, whisk together the flour, cinnamon, baking soda, cream of tartar (if using), and salt.
Gradually fold the dry mixture into the wet mixture, being careful not to overmix. Gently mix in the grated zucchini.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Variations & Creative Twists
Ready to make this snickerdoodle zucchini bread even more exciting? Here are some delightful variations to try:
- Nutty Crunch: Add 1 cup of chopped walnuts or pecans for a delightful crunch that balances the soft bread beautifully.
- Chocolate Drizzle: Drizzle melted chocolate over the cooled loaf for a rich, indulgent treat that takes it to the next level.
- Fruity Flair: Toss in 1 cup of dried cranberries or raisins for a sweet, tart twist that perfectly complements the cinnamon flavor.
- Spicy Kick: For those that love a bit of extra heat, adding a pinch of nutmeg or even some finely chopped ginger can elevate the taste profile marvelously.
Chef Emma’s Helpful Tips
To ensure your snickerdoodle zucchini bread turns out perfectly every time, keep these tips in mind:
- Fresh Zucchini: Use fresh, moist zucchini for the best flavor and texture. Grate it just before mixing for optimal moisture content.
- Room Temperature Eggs: Bring your eggs to room temperature before mixing; this helps your bread rise beautifully and evenly.
- Store Properly: Keep the cooled bread wrapped in plastic wrap or stored in an airtight container at room temperature for up to five days.
- Make Ahead: You can make the batter ahead of time and store it in the fridge for up to 2 days before baking—just bring it to room temperature before pouring it into the pan.
Nutrition Information per Serving
Let’s break down what you’re enjoying with each slice of this delicious snickerdoodle zucchini bread. Here’s a quick look at the nutrition information:
- Serving Size: 1 slice
- Calories: 250
- Carbohydrates: 35g
- Sugar: 12g
- Fat: 10g
- Protein: 4g
- Sodium: 200mg
Frequently Asked Questions
Curious about this cozy bread recipe? Here are some common FAQs to help you out:
Can I make this ahead?
Yes! You can prepare the batter and store it in the refrigerator for up to two days before baking.Can I use different ingredients?
Absolutely! Feel free to swap in other oils or natural sweeteners based on your dietary preferences.How do I store leftovers?
Keep any leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature.How long does it last?
This bread lasts up to five days at room temperature and can be frozen for longer enjoyment!
Final Thoughts
There’s nothing quite like a warm slice of The Best Snickerdoodle Zucchini Bread to brighten your day! It’s a comforting, wholesome treat that brings cozy memories and delicious flavors to the forefront. Enjoy it fresh from the oven, with butter melting into every slice or as a sweet snack throughout the week.
Don’t forget to save this The Best Snickerdoodle Zucchini Bread recipe to your comfort food board, so it’s ready when you need a cozy treat! Happy baking!
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The Best Snickerdoodle Zucchini Bread
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and tender zucchini bread infused with classic snickerdoodle flavors, perfect for any time of year.
Ingredients
- 1 cup coconut oil (melted)
- 3 eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar (optional)
- 1 teaspoon salt
- 2 cups grated zucchini (wet – do not dry it out first)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine the melted coconut oil, eggs, granulated sugar, and vanilla extract. Whisk until smooth and creamy.
- In another bowl, whisk together the flour, cinnamon, baking soda, cream of tartar (if using), and salt.
- Gradually fold the dry mixture into the wet mixture, being careful not to overmix. Gently mix in the grated zucchini.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider incorporating nuts, dried fruits, or a chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: snickerdoodle, zucchini bread, baking, dessert, easy recipe