Thursday, May 15, 2014

Crumb Topped Zucchini Bread

Hello! As promised, I have a recipe!  This week is almost over. Yay! I don't know where it went. I'm glad it flew by. I hate when the week drags. I seem to on a normal schedule again at work so that helps. Now that I'm back on a normal schedule at work, I have more time for cooking again. It's been a while since I've made anything good. I haven't really done a "good" grocery shop either lately, so it's good to get back on a schedule.

One thing I did get when I went grocery shopping were two zucchinis. I had planned to just cut them up and roast them and serve them as a side. Well, I had forgotten about them. Instead I decided to make zucchini bread.

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1/4 tsp. allspice
3 eggs
1 cup vegetable oil
2  cups white sugar
3 teaspoons vanilla extract
Approx. 4 cups grated zucchini (two medium size zucchini) Do not drain.

1/2 cup regular oats,
1/2 cup brown sugar
 1/4 cup flour
 1/4 t. cinnamon
 1/4 c. butter

Preheat oven to 325°

Grease two 8x4 loaf pans. In a separate bowl sift together flour, salt, baking soda, baking powder, cinnamon, and allspice; set aside. In the bowl of a mixer beat together eggs, oil sugar and vanilla extract. Gradually stir in flour mixture.  Fold in zucchini until combined. Divide evenly between the two pans.

In a small bowl combine topping ingredients. Divide evenly between the two pans.

Bake for 40-60 minutes until toothpick inserted in the center comes out clean. Let cool completely before serving.

Hope you enjoy!


  1. Zucchini bread is my favorite! Thanks for linking up to the Feature Friday Link Party!

  2. I loooove a good zucchini bread. Never thought to put a crumb on top though, brilliant. Can't wait to test this out!

  3. Ohh this looks amazing! Love the crumb topping! Ill have to remember it for next time I make a zucchini bread!

  4. Yum! Hope you've had a great weekend!!

  5. crumb topping is new to me! Have to try this.


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