Description

A moist, deeply spiced zucchini bread featuring a crunchy brown sugar cinnamon crumble topping. This easy quick bread uses a simple mix-method and is perfect for using up garden surplus or as a comforting breakfast treat.

Ingredients

Scale

1/2 cup vegetable oil (canola or light olive oil)
2 large eggs (room temperature)
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 cups grated zucchini (squeezed dry)
1/4 cup melted unsalted butter (for topping)
1/4 cup packed brown sugar (for topping)
1/4 cup all-purpose flour (for topping)
1/2 teaspoon ground cinnamon (for topping)
1/4 cup chopped pecans or walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and line two 8×4 inch loaf pans with parchment paper.
Grate zucchini using a box grater. Place grated zucchini in a clean kitchen towel or paper towels and squeeze tightly to remove excess liquid. You should have about 2 cups of damp shreds.
In a large mixing bowl, whisk together vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract vigorously for about one minute until pale and thickened.
In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Pour dry ingredients into wet ingredients. Gently fold together with a spatula until just combined. Do not overmix. Fold in the squeezed zucchini.
In a small bowl, mix melted butter, brown sugar, flour, and cinnamon for the topping. Rub together with a fork or fingers until coarse crumbs form. Stir in nuts if using.
Divide batter evenly between the two prepared loaf pans. Sprinkle the brown sugar cinnamon topping generously over each loaf and press down slightly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If topping browns too quickly, cover loosely with foil for the last 15 minutes.
Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Crucial step: Squeeze the zucchini thoroughly to remove excess water to prevent a soggy loaf. Do not overmix the batter to ensure a tender crumb. Store at room temperature for up to 3 days or freeze for up to 3 months. Do not refrigerate as it dries out the bread.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of a l
Calories: 220
Sugar: 18
Sodium: 180
Fat: 10
Saturated Fat: 1
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: zucchini bread, brown sugar cinnamon topping, moist zucchini bread, quick bread, fall baking, easy bread recipe, gluten-free option