Zucchini Bread
A delectable, moist loaf of bread with a crunchy crumb topping.
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.