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.

Topping
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!

5 comments:

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

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

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

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

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

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