It’s that time of the year. The garden is bursting with ripe vegetables begging to be picked. The ripest, juiciest red tomatoes are hanging on the vine.
And the zucchini, loads and loads of zucchini. I remember many years ago, my best friend Michelle planted a small garden in her backyard. She planted six zucchini plants. She ended up with more zucchini than she could eat in her lifetime. She had zucchini that were as big as my arm! Holy smokes what do you do with that much zucchini?
Well she ended up bringing bags and bags of them to work to share with co-workers. I brought some home and made zucchini bread.
Learn how to turn this…
Into this…
Lets get started by preparing the delectable crumb topping.
In a mixing bowl combine sugar, flour, cinnamon and butter.
Using a pastry cutter, work butter into the dry ingredients until the mixture resembles coarse sand.
Stir in oats and mix until well combined.
Place crumb topping in the fridge until ready to use.
Prepare loaf pans. Grease and flour two 9 x 5 inch loaf pans. Set aside.
This recipe makes two loaves, one for you to enjoy and one to share with co-workers or friends.
Preheat oven to 350 degrees F (165 degrees C).
Next it’s time to prepare the batter. In a large mixing bowl stir together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
Using the large holes of a box grater, grate enough zucchini until you have 2 cups of grated zucchini. Set aside.
In the bowl of a stand mixer, beat eggs, oil, vanilla, and sugar together.
Reduce speed and add the sifted dry ingredients to the creamed mixture, and blend well.
On low speed, stir in zucchini. Add chocolate chips if using them.
Divide batter evenly between the two prepared loaf pans.
Bake for 30 minutes.
After 30 minutes, remove par baked loaves from the oven.
Evenly distribute the crumb topping between the two loaves, spreading out the crumb topping as evenly as possible.
The crumb topping works best when added after about 30 minutes into the baking time. That way, the topping stays on top rather than sinking down into the batter as the bread bakes.
Return loaves to the oven and continue baking for another 30 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Cool loaves in the pan for 20 minutes.
Remove loaves from the pans. Run a knife along outer edges of the pan to loosen loaves if they are not popping out of the pans easily. Allow loaves to cool completely before slicing into them.
So moist and delicious with or without the crunchy crumb topping. A delectable breakfast treat to enjoy with a hot cup of coffee.
Instead of coffee cake, enjoy a slice or two of this delicious bread for breakfast!
What a great way to use up some of the bounty from your garden! A HUGE thank you to Olga for her input and updates that took a very good recipe and turned it in to an OUTSTANDING recipe!!!
This post was updated with new photos and recipe notes 9/7/2021.
Zucchini Bread
Equipment
- (3) 9X5 inch loaf pans
- stand mixer
Ingredients
Crumb Topping:
- ½ cup sugar
- ¼ cup flour
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ¼ cup cold butter, cut into small pieces
- ½ cup regular rolled oats
For the loaf:
- 3 cups flour
- 1 tsp salt
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp nutmeg
- 3 tsp cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 1 tbsp vanilla extract
- 3 cups grated zucchini
- 1 cup pecans or walnuts, coarsely chopped
Instructions
Prepare Crumb Topping:
- In a mixing bowl combine sugar, flour and cinnamon.
- Using a pastry cutter, work butter into the dry ingredients until the mixture resembles coarse sand.
- Stir in oats and mix until well combined.
- Place crumb topping in the fridge until ready to use.
Prepare loaf pans:
- Grease and flour two 9 x 5 inch loaf pans. Set aside.
- Preheat oven to 350 degrees F (165 degrees C).
Prepare batter:
- In a mixing bowl stir together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
- In the bowl of a stand mixer, beat eggs, oil, vanilla, and sugar together.
- Reduce speed and add dry ingredients to the creamed mixture, and blend well.
- Stir in zucchini and chopped nuts.
- Divide batter evenly between prepared loaf pans.
- Bake for 30 minutes and remove loaves from the oven.
- Evenly distributed crumb topping between the two loaves, spreading out crumb topping as evenly as possible.
- Return loaves to the oven and continue baking for another 30 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Cool loaves in the pan for 20 minutes.
- Remove loaves from the pans. Run a knife along outer edges of pan to loosen loaves if not popping out of the pans easily. Allow loaves to cool completely.
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