A delightful twist on classic zucchini bread, this recipe combines the warm spices of snickerdoodles with the moist, tender crumb of zucchini bread, all enhanced by the subtle sweetness of coconut oil. The cinnamon-sugar topping adds a satisfying crunch and that signature snickerdoodle flavor. This bread is perfect for breakfast, brunch, or an afternoon treat – a guaranteed crowd-pleaser!
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 (excess moisture squeezed out)
For the Cinnamon Sugar Topping:
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Preparation:
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with cooking spray or butter. For easy removal and cleanup, line the pan with parchment paper, leaving an overhang on the sides. This will allow you to lift the bread out cleanly after baking.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisking ensures that the baking soda and powder are evenly distributed, leading to a consistent rise.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the melted coconut oil, granulated sugar, and packed brown sugar together until smooth and well combined. The sugars should dissolve as much as possible into the coconut oil. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Step 4: Add Zucchini
Add the grated zucchini to the wet ingredients and stir until evenly distributed. It is crucial to squeeze out the excess moisture from the grated zucchini before adding it to the batter. Excess moisture can lead to a soggy bread. Use a clean kitchen towel or cheesecloth to squeeze out as much water as possible.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough bread. Stop mixing as soon as the flour streaks disappear.
Step 6: Prepare Cinnamon Sugar Topping
In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Mix well. This simple topping adds a delightful crunch and a burst of cinnamon flavor to the bread.
Step 7: Fill and Top the Loaf Pan
Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
Step 8: Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil for the last 15-20 minutes of baking.
Step 9: Cool and Serve
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy. Slice and serve once it has cooled.
Why You’ll Love This Recipe:
- Moist and Tender Crumb: The combination of zucchini and coconut oil creates a supremely moist and tender crumb that stays fresh for days.
- Warm Spiced Flavor: The blend of cinnamon, nutmeg, and ginger evokes the comforting flavors of snickerdoodles, making this bread a perfect treat for any time of year.
- Easy to Make: This recipe is straightforward and requires minimal effort, making it a great option for both beginner and experienced bakers.
- Versatile: Enjoy it as a breakfast treat, a snack, or even a dessert. It’s also great for gifting!
- Healthier Option: Using coconut oil instead of butter adds a subtle coconut flavor and can be a healthier alternative.
Serving Suggestions:
- Serve warm with a pat of butter or a drizzle of honey.
- Enjoy it with a cup of coffee or tea for a cozy afternoon treat.
- Toast slices and spread with cream cheese or nut butter.
- Make it into French toast for a decadent breakfast.
- Pair with a scoop of vanilla ice cream for a simple dessert.
Tips:
- Don’t Overmix: Overmixing can lead to a tough bread. Mix the wet and dry ingredients until just combined.
- Drain Zucchini Well: Squeeze out as much excess moisture as possible from the grated zucchini to prevent a soggy bread.
- Check for Doneness: Use a toothpick to check for doneness. If the toothpick comes out clean or with a few moist crumbs, the bread is ready.
- Cool Completely: Allow the bread to cool completely before slicing to prevent it from crumbling.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 2 months.
Preparation Time: 20 minutes Baking Time: 50-60 minutes Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Nutritional Information (per slice, approximate):
(Note: Nutritional information is an estimate and can vary based on ingredient brands and portion sizes.)
- Calories: 250-300
- Protein: 4g
- Sodium: 200mg
Conclusion:
This Snickerdoodle Zucchini Bread with Coconut Oil is a delightful and comforting bake that will quickly become a family favorite. The warm spices, moist crumb, and crunchy cinnamon-sugar topping make it a treat that’s hard to resist. Enjoy the process of baking and savor every slice of this delicious bread!
Q&A:
Q1: Can I substitute the coconut oil with another type of oil?
A: Yes, you can substitute the coconut oil with other neutral-flavored oils like vegetable oil, canola oil, or melted butter. Keep in mind that the flavor profile may slightly change, as coconut oil adds a subtle sweetness.
Q2: Can I use frozen zucchini in this recipe?
A: Yes, you can use frozen zucchini. Thaw it completely and squeeze out as much excess moisture as possible before adding it to the batter.
Q3: How do I prevent the bread from becoming soggy?
A: The key to preventing a soggy bread is to squeeze out as much moisture as possible from the grated zucchini. Also, avoid overmixing the batter and ensure your oven temperature is accurate.
Q4: Can I add nuts or chocolate chips to this bread?
A: Absolutely! Feel free to add about 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter for added texture and flavor.
Q5: How long does this bread stay fresh?
A: This bread will stay fresh for up to 3 days when stored in an airtight container at room temperature or up to a week in the refrigerator. You can also freeze it for up to 2 months.
