Wednesday, August 7, 2013

Crumb Topped Zucchini Bread

One thing there is an abundance of in the summer is zucchini.  One great way to use it is to make Zucchini Bread.  I have made it before with these recipes: Zucchini Bread Two Ways.

3 eggs
3/4 cup 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


Preheat oven to 350 degrees.
Grease and flour two bread loaf pans.
Whisk eggs until frothy. Add in sugar, vanilla, 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 with a pastry cutter.  Sprinkle on top of batter.
Place loafs into the oven for 60 minutes or until an inserted toothpick comes out clean.
Allow to cool and enjoy!

Recipe adapted from Sweet Peonies.

I will link this to:
Foodie Friday at Rattlebridge Farm 
Strut Your Stuff Saturday at Six Sisters Stuff 
Homemaking Linkup at Hope In Every Season 
Finding the Pretty & Delicious Linky at Your Home Based Mom  
Rooted in Thyme Simple and Sweet Fridays
A Pinteresting Party  at Tutus & Tea Parties

Wow Us Wednesday at Savvy Southern Style 
All Things Thursday at Posed Perfection 
The Best Blog Recipes link party 
From the Farm Blog Hop at Sunny Simple Life

1 comment:

CraveCute said...

Looks delicious, I must try this!


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