Zucchini Bread with Crumble Topping Recipe

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Moist zucchini bread with a crumbly brown sugar topping. This recipe is a great way to turn zucchini into a delicious treat.
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Servings:
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Ingredients
  • 3 eggs
  • 1 cup canola oil or vegetable oil
  • 2 cups sugar
  • 3 cups grated zucchini
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1/2 teaspoon nutmeg
  • 3 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • TOPPING:
  • 3/4 cup brown sugar
  • 3/4 cup flour
  • 3 tablespoons butter or margarine
  • 2 teaspoons cinnamon
  • 1/2 cup chopped pecans - chopped medium fine
Container: 4" x 8" loaf pans
Directions
PREP
1 hr
COOK
1 hr
READY IN
2 hrs
  • Grate zucchini. If using larger zucchini, cut out any large seed sections from the middle before grating. When the 3 cups are grated, set the zucchini aside.
  • Grease and flour 2 loaf pans. Preheat oven to 325°F.
  • Mix all topping ingredients together. Mix butter into other ingredients using your fingers. When mixed, set aside.
  • Add eggs to a large mixing bowl and beat together until slightly foamy.
  • add the oil and sugar to the beaten eggs; beat with the mixer until well blended.
  • Add the grated zucchini and vanilla; stir by hand until it is well mixed into the egg and sugar mixture.
  • In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. Stir to mix evenly.
  • Add the flour mixture to the egg and zucchini mixture; stir just until evenly mixed.
  • Pour even amounts of the batter into the prepared loaf pans. Sprinkle the crumble topping over the top of the batter in each pan. The crumble topping provides for a thick layer over the top of the loaves. If you do not want the topping that thick, don't add all of it.
  • Place the loaves into the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove loaves from the oven and allow them to cool on a rack for 10 minutes before removing from the pan. Cool completely before storing.
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