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  • Crumb topped Zucchini Bread

    1 vote
    Crumb topped Zucchini Bread
    Prep: 20 min Cook: 1.2 hours Servings: 2
    by Joanna Spray
    4 recipes
    >
    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

    1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans
    2. In a large bowl, beat eggs until frothy.
    3. Mix in oil and sugar
    4. Stir in zucchini and vanilla
    5. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture
    6. Divide batter into prepared pans.
    7. Crumb topping:
    8. Mixed together all the ingredients and crumbled on top of loaves before baking.
    9. Bake for 60 to 70 minutes, or until done.

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