Crumble Top Zucchini Bread


Working in the Milligan College public relations office has given me the opportunity to test out various recipes on the hardworking individuals in my building. Luckily, they make it easy for me as a few days ago, a bag of squash and 3 very very large zucchinis were left on the back table for whomever wanted to take them. I, of course, couldn’t pass up the opportunity and decided to try my luck at baking my first batch of zucchini bread.

After perusing 30-or-so zucchini bread recipes, and realizing I could not, in fact, choose just one, I instead decided to combine a few recipes and techniques for my very own version of zucchini bread.

The finished result was very moist and sweet (would you expect anything else?). I am in love! This recipe makes 2 loaves of bread. The zucchini was so large I only ended up using half of it to get my 3 cups worth of shredded zucchini. However, I believe 2 normal-sized zucchinis should be enough for you.

Bread Ingredients:

3 eggs
1/2 c. applesauce
1/2 c. vegetable oil
dash of nutmeg
3 cups flour
2 cups white sugar
3 cups grated zucchini
2 tsp. vanilla extract
3 tsp. ground cinnamon
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Crumble Topping:

4 tbsp. butter (melted)
3/4 c. flour
3/4 c. brown sugar

Instructions:

Preheat oven to 325 degrees.

Grease 2 bread loaf pans. I also sprinkled flour in the bottom of mine to help keep it from sticking.

Whisk eggs until frothy. Add in sugar, vanilla, applesauce, and oil. Combine well. Add in 1/2 of the flour mixture, baking powder, salt, baking soda, cinnamon and nutmeg.

Grate zucchini and add to mixture. Add remaining flour. Mix well. Pour mixture into 2 loaf pans.

Combine crumble topping ingredients well. You want the flour and sugar to kind of stick together into little granola-like clusters. Sprinkle on top of batter.

Place loafs into the oven for 60-70 minutes or until an inserted toothpick comes out clean.
Update: I received a comment recently about difficulty getting the center of the loaf to cook through. I’ve made this recipe a few times and it was always cooked through so I’m thinking it could be my oven which tends to run a bit hot. I’d recommend testing your loaf with a toothpick and adjusting the temperature and cook time accordingly. Thanks for the feedback!

Allow to cool and enjoy!