Snickerdoodles and zucchini bread are both delicious baked goods. Putting them together creates a unique but magical comfort food that can serve as a dessert, snack, or breakfast. Now, zucchinis have many uses in the kitchen. They are delicious in soup, stir-fry, quiches, and salads. They can turn into lasagna noodles and spaghetti and are delicious on their own when roasted with some oil and salt. But if you have never tried these vegetables in a sweet dish, you are missing out. Putting a type of summer squash in a bread or cake might seem strange, but once you try it, you’ll open up the world of kitchen possibilities.
About Snickerdoodles and Zucchini Bread
Reportedly, zucchini bread recipes come from the 1930s when housewives began trying out new dishes to make the most of the excess zucchini crop. Since then, it has evolved from classic loaves to muffins and coffee cakes, with toppings including nuts, dried fruits and chocolate chips. Meanwhile, Snickerdoodles come from the late 1800s and are suspected to have Dutch or German origins. But the reason behind their unique name is unknown. One theory says it could have been a play on the German word ‘Schneckennudeln,’ roughly translated as ‘crinkly noodles.’
Whatever the name, Snickerdoodles are not known for being healthy, but zucchinis definitely are. They are stuffed with vitamins, antioxidants, and minerals, all while being high in fiber and low in calories. They contain notable nutrients like vitamin A, potassium, vitamin B6, folate, as well as compounds like lutein and zeaxanthin that protect eye health and prevent oxidative stress. [1] Although sweet bread recipes contain not-so-healthy ingredients, zucchini elevates this recipe by adding vital nutrients to the dish.
Snickerdoodle recipes are similar to sugar cookies, but the key difference is cinnamon and cream of tartar, which creates the signature tangy flavor and soft texture. This bread recipe also calls for cream of tartar but you can replace it with baking powder if needed. But it’s advisable you use cream of tartar for a more authentic Snickerdoodle flavor and cake-like texture. [2]
Also, many recipes involving zucchini require squeezing out the juices first. But that is not necessary here; in fact, the extra liquid enhances this bread. So enjoy skipping that step while baking. But you’ll enjoy the smell of the fresh bread even more! Keep in mind, it’s delicious right out of the oven, but it’s also heavenly the next day; so this is a perfect make-ahead recipe.
Read: Try These Delicious Zucchini Drop Biscuits!
Zucchini Snickerdoodle Bread Recipe
Ingredients
For the bread:
- 1 cup melted coconut oil
- 3 eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp cream of tartar*
- 1 teaspoon salt
- 2 cups grated zucchini – do not squeeze out the liquid
*You can substitute the cream of tartar with 1/2 tsp of baking powder
For the topping:
- ½ cup granulated white sugar
- 1 teaspoon cinnamon
- 1/4 tsp cream of tartar**
**If you do not have cream of tartar for the topping, simply omit it.
Read: The Sandwich Spread American Children Need To Be Eating More
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Next, with cooking spray, liberally coat two loaf pans (9×5 inches or 8½x4½ inches).
- In a large bowl, beat the melted coconut oil, eggs, sugar, and vanilla until they are all combined.
- Next, in a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
- Add the flour mixture to the wet mixture and mix until they combine into a thick batter.
- Next, incorporate the grated zucchini into the batter.
- In a separate small bowl, make the topping by combining the cinnamon, sugar, and cream of tartar.
- Fill half of each of the loaf pans with batter, then sprinkle 2 tablespoons of the topping mixture over each pan.
- Distribute the remaining batter evenly between the two pans and sprinkle the rest of the sugar mixture over each loaf.
- Bake the loaves for about 45–50 minutes, or until a toothpick inserted into the centers comes out clean.
- Let the loaves cool completely on a wire rack before serving.
Recipe Notes
- Use cream of tartar instead of baking powder for a more authentic Snickerdoodle taste and a more cake-like texture.
- You could shred the zucchini by using a food processor or a box grater.
- If you do not have one cup of coconut oil, you can use one cup of canola oil instead.
See the original recipe on Snug and Cozy Life for more tips and details.
If you’re more of a visual person, check out this similar recipe from Natasha’s Kitchen:
Keep Reading: Healthy, Mouthwatering Recipe for Spiced Sweet Potato Muffins (Gluten-Free and Vegan)
Sources
- “Health Benefits of Zucchini.” WebMD. Jabeen Begum, MD. September 10, 2022
- “What Is Cream of Tartar?” Food Network. July 2, 2021
