Zucchini Bread with Streusel Topping

Unfortunately, the growing season is quite short where we live in the mountains, so there are just a few things we can grow successfully. Tomatoes don’t stand a chance! However, zucchini will do well if you don’t start it from seeds.

It hasn’t been long since zucchini was plentiful here at farmers’ markets, grocery stores, & luckily for me, in my own garden. ~Kathy

ZuchiniBreadLogo

Ingredients for Bread:

3 c. shredded zucchini*
1 2/3 c. sugar
2/3 c. oil
2 tsp. vanilla
4 eggs
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon (heaping)
½ tsp. ground cloves
Pinch nutmeg
½ tsp. baking powder

Ingredients for Topping:
½ c. packed brown sugar
Pinch salt
6 T. flour
4 T. butter

Directions:
In a separate bowl, using a pastry cutter blend together Streusel ingredients until it makes coarse crumbs. Set aside.

Move oven rack to low position so the top of pans are in the center of the oven. Preheat to 350˚F.

Grease bottoms only of two 9” loaf pans.

Mix zucchini, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients. Mix to combine.

Divide equally into loaf pans, then sprinkle the top of each loaf with Streusel mixture. Finally, if desired, cover each loaf with 1/3 c. chopped nuts.

Bake for approximately 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.

*I have used a combination of shredded apple and zucchini when I was didn’t quite have enough zucchini, and it worked out great.

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