Sunday, April 22, 2012

Streusel-Topped Zucchini Bread

Revised July 2021

When zucchini is abundant during the summer months, I always make this Streusel-Topped Zucchini Bread. It's moist, flavorful and so delicious. 

We enjoy a slice for breakfast with our coffee in the morning, but also like to wrap some up to go to the office. It also makes the perfect afternoon snack or even after dinner dessert.

Make it your own and add chopped nuts, raisins or even chocolate chips to the batter for a fun twist.

1 pound zucchini (about 2 medium-sized or 3 cups shredded)
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
1 cup white sugar
1/2 cup brown sugar, packed
3/4 cup oil (your choice)
2 teaspoons vanilla extract
non-stick spray or butter for greasing the pans
Optional extras: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips

Streusel Topping
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 stick unsalted butter
1/2 tsp ground cinnamon
1/2 cup chopped pecans or walnuts

Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. Sprinkle over zucchini bread immediately before baking.

Heat the oven to 350°F. Grease two 8x4" loaf pans (or use 4 mini-aluminum foil pans).

Trim the stem and root-end from the zucchinis and shred them (I used the shredder attachment on my Kitchen Aid). Gather the shreds in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moisture from the zucchini as possible.

Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract.

Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between prepared loaf pans (greased or sprayed with baking spray).

Bake 45-50 minutes (30 minutes for mini-loaves), until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.

Loaves will keep in an airtight container for several days. They can also be wrapped in plastic wrap, then aluminum foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

Yield: 2 - 9" loaves or 4 mini-loaves


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.