Got zucchini overload? Well you can dispose of a good bit of it in this lovely zucchini bread! A couple of teenage testers in the household thought it tasted just like banana bread, which I took as a really good thing since there is no banana in there and a whole lot of zucchini. The crumble topping really makes this bread special.
If you have a whole lot of zucchini to use up, why not grate your extra into 3-cup batches and freeze to use to make zucchini bread all winter.
Zucchini Bread with Crumble Topping
Summary: This is a delicious way to eat zucchini. Your kids won’t even know it’s in there. The crumble topping really makes this loaf.
- For the bread:
- 3 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 3 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped walnuts
- For the topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/4 chopped walnuts.
- Preheat oven to 325° F. Grease and flour two 8 x 4-inch loaf pans.
- Grate zucchini and prepare topping by mixing the topping ingredients together, cutting or pinching the butter into the dry ingredients to make a crumble. Set topping aside.
- For the bread: In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Sprinkle topping crumble evenly over both loaves prior to baking.
- Bake for 60 to 70 minutes, or until a cake tester inserted in the centre comes out clean.
Prep time: 15 min | Cook time: 1 hour | Total time: 1 hour 15 min
Number of servings (yield): 12
Adapted from an All Recipes recipe | Photo