I've been craving some zucchini bread and just happened to have a few extra zucchini from the garden. This bread is so moist and delicious (especially with some butter slathered on top).
Zucchini Bread
(adapted from here)
Ingredients
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup refined coconut oil, melted
1 cup white sugar
1 cup brown sugar
3 tsp vanilla extract
2 medium sized zucchini, shredded (don't squeeze out the excess moisture, this keeps the bread moist)
Crumb topping
1/2 cup regular oats
1/2 brown sugar
1/4 cup flour
1/2 tsp cinnamon
1/4 cup butter
Directions
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
- Add crumb topping 15 minutes into baking. This allows the crumbs to stay on top rather than sinking into the batter.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Yum yum yum... that bread looks so delicious!
ReplyDeleteI like Zucchini bread, I have a fav recipe, but will try this one. Mine
ReplyDeletedoesn't have topping. My Zucchini get as big as a leg on a horse, lol...
Well Mitch said it was really good (not that he would say any differently;)) and the boys gobbled it up too!
DeleteThis looks great Kat! I always love a good zucchini bread recipe--especially for those that get so huge you can't cook them.
ReplyDelete-Lane
Oh my goodness. You are killing me. LOL I'm on low carb, no sugar or coffee. That looks WONDERFUL!!! It is a good thing that our garden is growing slow this year......well not really a good thing. We had only four small ones yesterday, I mean very small. :-( I picked them anyway, for the grill. This bread looks divine. :-)
ReplyDeleteOh my mouth is watering so much. I could probably just eat the zuchinni minus all of the good stuff :( Forutnatly or unfortunatly I only had 3 zuchinis grow this year.
ReplyDeleteRefined coconut oil??? Can this be substituted?
ReplyDeleteYes, the original recipe calls for oil (probably veg/canola oil) but I substitute for coconut oil whenever it calls for any kind of oil in a recipe.
DeleteThank you :0)
DeleteIt appears that the butter would need to be melted for the crumb topping to combine well. Am I right?
ReplyDeleteNo, I didn't melt it. I would think melting it would create a kind of paste. I used slightly softened butter and cut it into the rest of the topping ingredients. You want it a crumbly consistency.
Delete