Saturday, August 27, 2011

Zucchini Bread with a Crumb Topping

We have had TONS of zucchini this year from the garden. I wanted to make a zucchini bread that had lots of zucchini in it AND I wanted to share it with my Seminary class. This recipe has a delish topping that the students LOVE and they eat it up! YAY!!
Nice, I feed them and use that zucchini up all at once!

- 3 eggs
- 1 cup canola oil or vegetable oil
- 2 cups sugar
- 3 cups grated zucchini
- 2 teaspoons vanilla
- 3 cups flour
- 1/2 teaspoon nutmeg (I don't use nutmeg. Just my preference)
- 3 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup brown sugar
- 3/4 cup flour
- 3 tablespoons butter or margarine
- 2 teaspoons cinnamon
- 1/2 cup chopped pecans - chopped medium fine (I don't use any nuts, again my preference)
  • Grate zucchini. If using larger zucchini, cut out any large seed sections from the middle before grating. When the 3 cups are grated, set the zucchini aside.
  • Grease and flour 2 loaf pans. Preheat oven to 325°F.
  • Mix all topping ingredients together. Mix butter into other ingredients using your fingers. When mixed, set aside.
  • Add eggs to a large mixing bowl and beat together until slightly foamy.
  • add the oil and sugar to the beaten eggs; beat with the mixer until well blended.
  • Add the grated zucchini and vanilla; stir by hand until it is well mixed into the egg and sugar mixture.
  • In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. Stir to mix evenly.
  • Add the flour mixture to the egg and zucchini mixture; stir just until evenly mixed.
  • Pour even amounts of the batter into the prepared loaf pans. Sprinkle the crumble topping over the top of the batter in each pan. The crumble topping provides for a thick layer over the top of the loaves. If you do not want the topping that thick, don't add all of it.
  • Place the loaves into the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove loaves from the oven and allow them to cool on a rack for 10 minutes before removing from the pan. Cool completely before storing.

Container: 4" x 8" loaf pans  (I use a 5 x 9 because I don't want to loose ANY topping!)
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours


Nana Laurie said...

Love Zucchini Bread. I hope the kids enjoyed it.

Lindy Leigh said...

Looks absolutely YUMMY!