Crunchy Streusel Zucchini Bread
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4.0
3 reviews
Good
Crunchy Streusel Zucchini Bread
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Crunchy Streusel Zucchini Bread is chock full of walnuts and zucchini. The sweet brown sugar topping and cinnamon crumb put this loaf over the top! You need a slice or two of this with your morning coffee.
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Ingredients
For the Bread:
- 3 large eggs
- 1 cup vegetable oil
- ¾ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup milk
- 2 ¾ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 2 cups shredded zucchini
- ¾ cup chopped walnuts
For the Streusel:
- ¼ cup unsalted butter softened
- ½ cup quick oats
- ½ cup light brown sugar packed
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
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Instructions
- Grease and flour two 9-inch (standard size loaf pans). Or use a baking spray. Preheat oven to 325 degree F.
- In a large bowl, beat eggs with oil, sugar, vanilla extract and almond extract, and milk. Add in flour, salt, baking soda, baking powder, and cinnamon. Mix until well blended.
- Fold in shredded zucchini and chopped walnuts. Pour batter into two loaf pans.
- In a small bowl, combine streusel ingredients. I find it easiest to use my hands to combine the ingredients into a crumbly mixture, making sure the butter is completely blended into the streusel.
- Sprinkle the streusel evenly onto the two pans of batter. Press lightly.
- Bake in preheated oven for about 60 minutes. Remove and cool in pans about ten minutes. Remove and cool completely on wire rack.
- Store in airtight container or foil for up to one week. Or wrap in foil and place in a ziploc freezer bag and freeze until later use. ENJOY.
Notes
- How to Make Muffins:
- You can use old fashioned oats, but it will be a chewier texture. I prefer quick cook oats in the streusel.
- Store your Crunchy Streusel Zucchini Bread in an airtight container for up to 7 days.
- Can I freeze zucchini? Yes, this zucchini bread is freezer friendly! Double wrap it in foil and you can store it in the freezer for about 3 months.
- Spray muffin tin with non-stick baking spray or use paper cupcake liners.
- Make bread batter according to recipe. Make streusel according to recipe.
- To assemble, fill cupcake tin (or muffin tin) 2/3 full with batter. Top with about 1 Tablespoon of streusel. Press lightly.
- Bake in 350 degree oven for 22-24 minutes. Recipe yields about 24 muffins.
Nutrition Information
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Serving
1slice
Calories
286kcal
(14%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
14g
Cholesterol
34mg
(11%)
Sodium
213mg
(9%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 286kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 34mg | 11% |
| Sodium | 213mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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