Discover a new twist on classic zucchini bread with this delightful Snickerdoodle Zucchini Bread with Coconut Oil recipe, enriched with the warm spices of snickerdoodles and the subtle richness of coconut oil. Perfect for a cozy afternoon treat or a sweet breakfast, this bread combines the comfort of familiar flavors with a nutritious touch.
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
1 cup granulated sugar
1/2 cup coconut oil, melted
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups grated zucchini
For the Cinnamon Sugar Topping:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This mixture ensures even distribution of the leavening agents and spices.
Combine Wet Ingredients: In a large bowl, beat together the melted coconut oil, granulated sugar, and brown sugar until the mixture is smooth and creamy. Add the eggs and vanilla extract, and mix until fully incorporated.
Add Zucchini: Stir in the grated zucchini, allowing it to blend into the batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be cautious not to overmix to keep your bread tender.
Prepare Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and cinnamon. This topping will create a sweet, spiced crust.
Fill and Top the Loaf Pan: Pour the batter into the prepared loaf pan and evenly sprinkle the cinnamon sugar mixture over the top.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
Cool and Serve: Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!
Serving Tips:
Slice for Freshness: To maintain the bread’s freshness, slice only the amount you plan to eat. This helps prevent the rest of the loaf from drying out.
Warm or Room Temperature: Enjoy the zucchini bread warm or at room temperature. If you prefer it warm, you can briefly microwave individual slices or toast them lightly.
Pairing Suggestions: Snickerdoodle Zucchini Bread pairs wonderfully with a cup of coffee or tea. You might also enjoy it with a spread of butter, cream cheese, or a drizzle of honey.
Garnish: For an extra touch, consider a light dusting of cinnamon sugar on top before serving, or a dollop of whipped cream cheese for added indulgence.
Storage Tips:
Room Temperature: Store the cooled zucchini bread in an airtight container at room temperature. It will stay fresh for up to 4 days.
Refrigeration: If you prefer, you can refrigerate the bread to extend its shelf life. Wrap it in plastic wrap or foil, and store it in an airtight container. It will keep for up to a week in the refrigerator.
Freezing: For longer storage, freeze the zucchini bread. Wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable freezer bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature for several hours or overnight, and reheat slices if desired.
Avoid Moisture: Make sure the bread is completely cool before storing to avoid excess moisture, which can lead to sogginess and spoilage.
Related Recipes:
FAQs:
Can I substitute coconut oil with another type of oil?
Yes, you can substitute coconut oil with other oils like vegetable oil, canola oil, or melted butter. Coconut oil adds a unique flavor and texture, but other oils will work as well. Just ensure that the oil is neutral in flavor if you don’t want to alter the taste of the bread.
How do I make this recipe gluten-free?
To make Snickerdoodle Zucchini Bread gluten-free, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour. Make sure the blend contains xanthan gum or guar gum, as these help mimic the elasticity and texture of gluten. Check for proper measurements and adjustments according to the flour blend’s guidelines.
Can I use frozen zucchini in this recipe?
Yes, you can use frozen zucchini. Be sure to thaw it completely and drain off any excess moisture before adding it to the batter. This helps prevent the bread from becoming too wet and ensures the best texture.
How can I make this bread dairy-free?
This recipe is already dairy-free since it uses coconut oil instead of butter. If you need to ensure it’s dairy-free, double-check that your granulated and brown sugars do not contain any dairy-based additives. Additionally, confirm that any optional toppings or additions are also dairy-free.
Conclusion:
Snickerdoodle Zucchini Bread with Coconut Oil is a delightful fusion of sweet, spiced flavors and moist texture, perfect for any time of day. The use of coconut oil adds a rich, tropical twist to this classic recipe. Enjoy a slice with your morning coffee or as a comforting snack!
📖 Recipe:
Print
Snickerdoodle Zucchini Bread with Coconut Oil
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Indulge in the cozy flavors of Snickerdoodle Zucchini Bread with Coconut Oil—a moist, spiced bread combining the classic snickerdoodle taste with nutrient-rich zucchini and the rich, tropical notes of coconut oil. This deliciously fragrant bread is perfect for breakfast, brunch, or a sweet treat anytime!
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
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
For the Cinnamon Sugar 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In a large bowl, beat the melted coconut oil, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mixing until well combined.
- Add Zucchini: Stir in the grated zucchini.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar and cinnamon.
- Fill and Top the Loaf Pan: Pour the batter into the prepared loaf pan and sprinkle the cinnamon sugar mixture evenly on top.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil if the top browns too quickly.
- Cool and Serve: Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a richer flavor, consider adding a pinch of cloves or allspice to the spice mix.
Ensure the zucchini is well-drained to avoid excess moisture in the bread.
To keep the bread moist, store it in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast / Brunch / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 200 kcal
