Snickerdoodle Zucchini Bread

1. Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Coat two loaf pans with cooking spray and set them aside.
2. Combine Wet Ingredients: In a large bowl, beat the 1 cup melted coconut oil, 3 eggs, 1 ¼ cups granulated sugar, and 2 teaspoons vanilla extract until they are well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the 3 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking soda, ½ teaspoon cream of tartar, and 1 teaspoon salt until everything is well combined.
4. Mix Batter: Add the dry mixture into the wet mixture and mix until just combined. The batter will be thick. Add the 2 cups of grated zucchini to the batter and mix again until everything is completely incorporated. (Do not dry out the zucchini first; the moisture is needed for the bread.)
5. Make Topping: In a separate small bowl, combine the ½ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon cream of tartar to create the topping mixture.
6. Assemble Loaves: Fill half of each loaf pan with the batter. Sprinkle 2 tablespoons of the topping mixture over the batter in each pan. Divide the remaining batter between the two pans, and sprinkle the rest of the topping mixture evenly over the tops of each loaf.
7. Bake & Cool: Bake for about 45-50 minutes, or until a knife inserted into the center of a loaf comes out clean. Allow the bread to cool completely on a wire rack before slicing and serving.

Enjoy this moist and delicious snickerdoodle-inspired bread!