This is a print preview of "Crumb topped Zucchini Bread" recipe.

Crumb topped Zucchini Bread Recipe
by Joanna Spray

Crumb topped Zucchini Bread

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 2 loaves

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.