With a bumper crop of zucchini, I'm on a quest for new recipes, and this one is a bit different than the usual zucchini bread. The streusel topping adds a satisfying crunch.
Bread spread with Cherry Butter from The Cherry Co., Colorado. |
Streusel-topped Zucchini Bread Makes 2 standard loaves or 4 smaller (5” x 2 1/4” ) loaves
3 large eggs
1 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla
1 teaspoon almond extract
3 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 cup shredded zucchini
1 cup chopped walnuts
Streusel topping:
1/4 cup butter, softened
1/2 cup oats
1/2 cup light brown sugar, packed
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
- Spray two 8” x 4” baking pans (standard size loaf pans) or 4 smaller (5” x 2 1/4”) pans . Preheat oven to 325°.
- In a large bowl, beat eggs with oil, sugar, vanilla and almond extract.
- 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 (or four) loaf pans.
- Streusel topping: In a small bowl, combine streusel ingredients.
- Sprinkle the streusel evenly onto the two (or four) pans of batter. Press lightly.
- Bake in oven for about 60 minutes for standard loaves; about 25 to 30 for smaller loaves, or until toothpick inserted in center comes out clean. Avoid overbaking.
- Remove pans from oven and cool on baking rack about 10 minutes before removing from pans.
Mini loaves are great for breakfast, snacking or as gifts.
Recipe without photos . . .
Streusel-topped Zucchini Bread Makes 2 standard loaves or 4 smaller (5” x 2 1/4”) loaves
3 large eggs
1 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla
1 teaspoon almond extract
3 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 cup shredded zucchini
1 cup chopped walnuts
Streusel topping:
1/4 cup butter, softened
1/2 cup oats
1/2 cup light brown sugar, packed
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
- Spray two 8” x 4” baking pans (standard size loaf pans) or 4 smaller (5” x 2 1/4” ) pans. Preheat oven to 325°.
- In a large bowl, beat eggs with oil, sugar, vanilla and almond extract.
- 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 (or four) loaf pans.
- Streusel topping: In a small bowl, combine streusel ingredients.
- Sprinkle the streusel evenly onto the two pans of batter. Press lightly.
- Bake in oven for about 60 minutes for standard loaves; about 25 to 30 for smaller loaves, or until toothpick inserted in center comes out clean. Avoid overbaking.
- Remove pans from oven and cool on baking rack about 10 minutes before removing from pans.
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