Soft, moist zucchini bread swirled with cinnamon sugar for a snickerdoodle-inspired treat everyone will love.

Bread:

1 cup melted coconut oil

3 large eggs

1 ¼ cups granulated sugar

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

½ teaspoon cream of tartar* (or substitute with ½ tsp baking powder)

1 teaspoon salt

2 cups grated zucchini (do not drain)

Topping:

½ cup granulated sugar

1 teaspoon ground cinnamon

¼ teaspoon cream of tartar* (*optional; can omit if unavailable)

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Preheat oven to 350 °F (175 °C). Grease two loaf pans (approx. 4 ½ × 8 ½-inch).

In a large bowl, whisk together coconut oil, eggs, sugar, and vanilla until well blended.

In another bowl, combine flour, cinnamon, baking soda, cream of tartar, and salt.

Mix the dry ingredients into the wet until just combined, then fold in the zucchini.

In a small bowl, mix sugar, cinnamon, and cream of tartar for the topping.

Pour half the batter into each pan, then sprinkle about 2 tablespoons of topping on each. Add the rest of the batter and top with remaining topping.

Bake for 45–50 minutes, or until a toothpick comes out clean.

Cool completely on a wire rack before slicing.

Cream of tartar gives a lighter, more cookie-like texture and enhances snickerdoodle flavor.

If substituting canola or vegetable oil for coconut oil, consider adding an extra ¼ cup sugar for sweetness.

This loaf is even better the next day—flavors and texture improve with time.