There’s a certain magic in the air when the calendar flips to the days where the kitchen becomes a sanctuary from the brisk outdoor air, a place where warmth is not just felt but also tasted. It was on one such day, with the autumn leaves painting the ground in hues of amber and gold, that the idea of Snickerdoodle Zucchini Bread danced into my life. This wasn’t just any ordinary recipe; it was a serendipitous blend of a childhood favorite cookie and the hearty, wholesome goodness of zucchini bread. The result? A loaf so enchanting, it bridges the gap between summer’s bounty and autumn’s embrace.
This Snickerdoodle Zucchini Bread is where the comforting spices of a snickerdoodle meet the moist, tender crumb of zucchini bread, creating a harmonious loaf that sings of comfort and nostalgia. The inclusion of coconut oil adds a subtle, tropical undertone that beautifully complements the zucchini, making each bite a delightful surprise. The topping, a simple yet transformative mix of sugar, cinnamon, and cream of tartar, crystallizes into a crackly, sweet crust that echoes the classic snickerdoodle cookie in the most delightful way.
Ingredients for Snickerdoodle Zucchini Bread:
For the Bread:
- 1 cup coconut oil (melted)
- 3 eggs
- 1 1/4 cups granulated white sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups grated zucchini (keep it wet – do not dry it out)
For the Topping:
- 1/2 cup granulated white sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cream of tartar
