zucchini Bread
Soft, moist zucchini bread warmly spiced with cinnamon and nutmeg and finished with a buttery brown sugar streusel topping. Bake it as one loaf or turn the batter into easy zucchini muffins.
Ingredients
For The Topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 3 tablespoons cold butter
For The Bread
- 2 cups grated zucchini Do not squeeze
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup canola oil or olive oil, vegetable oil, avocado oil
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat oven to 350°F. Grease one 8x4 loaf pan or three mini loaf pans.
- For the crumb topping: In a small bowl, mix the flour, brown sugar, cinnamon, and cold butter with a fork or pastry cutter until crumbly. Set aside.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
- In the bowl of a stand mixer, mix the eggs, white sugar, brown sugar, sour cream, oil, and vanilla extract until smooth.
- Add the dry ingredients to the wet and mix until just combined.
- Fold in the grated zucchini.
- Pour the batter into the prepared pan(s) and sprinkle the crumb topping evenly over the top.
- Bake large loaf for 60 minutes or mini loaves for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
- Do not squeeze the grated zucchini. Its natural moisture helps keep this bread soft.
- Spoon the flour into the measuring cup and level it off for the most accurate measurement.
- Baking time can vary depending on the zucchini’s moisture, the loaf pan, and the oven.
- For muffins, line or grease a standard muffin pan. Fill the cups about three-quarters full, add the topping, and bake at 350°F for 20 to 24 minutes. This recipe makes about 12 to 15 standard muffins.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze the cooled loaf, slices, or muffins for up to 3 months.
Nutrition
Serving: 1sliceCalories: 319kcalCarbohydrates: 55gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 38mgSodium: 364mgPotassium: 180mgFiber: 2gSugar: 32gVitamin A: 239IUVitamin C: 7mgCalcium: 66mgIron: 2mg
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