Description
This Snickerdoodle Zucchini Bread with Coconut Oil is a moist, spiced quick bread that combines the warm flavors of cinnamon, nutmeg, and ginger with fresh grated zucchini. Sweetened with both granulated and brown sugar and enriched with coconut oil, this loaf is perfect for breakfast or a cozy snack. A crunchy cinnamon sugar topping adds a delightful finish to each slice.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini
Topping
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined, ensuring an even spice distribution.
- Combine Wet Ingredients: In a large bowl, beat the melted coconut oil, granulated sugar, and brown sugar until the mixture is smooth. Add the eggs and vanilla extract, then mix until all are fully incorporated.
- Add Zucchini: Stir in the grated zucchini into the wet mixture, folding gently to combine without overworking the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix to keep the bread tender.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
- Fill and Top the Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the surface. Evenly sprinkle the cinnamon sugar mixture over the top of the batter.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly during baking, loosely cover the bread with foil to prevent over-browning.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the bread set and makes slicing easier.
Notes
- Make sure to grate the zucchini finely to ensure even moisture distribution.
- If your zucchini is very watery, gently squeeze out excess moisture before adding it to the batter to prevent a soggy loaf.
- Use parchment paper in the loaf pan for easier removal and cleaner slices.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
