Zucchini Bread
Ingredients
Bread Ingredients
-
3
units
eggs
-
1 ¼
cups
vegetable oil
-
2 ¼
cups
white sugar
-
3
teaspoons
vanilla extract
-
1
teaspoon
salt
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
3
teaspoons
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
3
cups
all-purpose flour
-
2
units
zucchinis, finely grated
-
1
cup
walnuts, chopped
Crumb Topping Ingredients
-
½
cup
old fashioned oats
-
½
cup
dark brown sugar, packed
-
¼
cup
all-purpose flour
-
¼
teaspoon
cinnamon
-
¼
cup
unsalted butter, diced small and chilled
Instructions
- Preheat the oven to 325°F (162°C) and prepare two 8 x 4-inch pans with nonstick spray.
- In a stand mixer, beat the eggs, oil, sugar, and vanilla extract until well combined.
- Add salt, baking soda, baking powder, cinnamon, and nutmeg, mixing until incorporated.
- Gradually mix in the flour in thirds, scraping down the bowl as needed.
- Stir in the grated zucchini and chopped walnuts until evenly mixed.
- Divide the batter between the prepared pans and bake for 1 hour or until a toothpick comes out clean.
- Prepare the crumb topping by mixing all topping ingredients until large crumbles form.
- After 15 minutes of baking, sprinkle the crumb topping evenly over the bread.
- Allow the bread to cool in the pans for 20 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
4
Calories
377
Total fat
42g
Total carbohydrates
233g
Total protein
21g
Sodium
924mg
Cholesterol
153mg
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