Crumb topped Zucchini Bread Recipe
I took my traditional zucchini bread recipe and added this crumb topping...an idea I found online. The crumb topping really changes this up! This recipe is enough to make 2 full size loaves, because I'm usually making enough for friends and family.
Ingredients
- Bread:
- 3 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2.5 cups grated zucchini (excess moisture squeezed out)
- 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
- Crumb Topping:
- 3/4 cup brown sugar
- 1/2 cup flour
- 3 Tbsp of butter
- 2 tsp cinnamon
- 1/2 cup walnuts
Directions
- Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans
- In a large bowl, beat eggs until 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.
- Crumb topping:
- Mixed together all the ingredients and crumbled on top of loaves before baking.
- Bake for 60 to 70 minutes, or until done.
Adding to Planner
