Contributor: Baked by Joanna
I am always a fan of quick breads, namely those that feature walnuts, one of my favorite nuts.
So my rendition of Zucchini Bread was simply all I needed to feed my craving for something sweet that takes no time to rise.
Filled with warm spices, this bread incorporates finely grated shreds of zucchini.
I prefer a finer grate because when mixing, there’s more to go around.
Additionally, it extracts more juices, which I also add to the batter.
This keeps the bread from drying out while baking.
And if it wasn’t enough, I had to add a crumb topping.
It’s like sprinkles on a cupcake, possibly not neccessary, but it makes the dish taste a million times better.
My crumb topping is a simple mix of brown sugar, flour, cinnamon and butter.
I also incorporate oats for more crunch and heartiness.
How Many Calories per Serving?
This recipe is only 377 calories per serving.
What to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Zucchini Bread – easy, moist, and the BEST zucchini bread loaded with walnuts and crumb topping of cinnamon and butter. Quick and fool proof recipe!
- 3 eggs
- 1 1/4 cups vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups all-purpose flour
- 2 zucchinis finely grated
- 1 cup walnuts, chopped
Crumb Topping Ingredients:
- 1/2 cup old fashioned oats
- 1/2 cup dark brown sugar, packed
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 cup unsalted butter, diced small and chilled
Preheat the oven to 325°F (162°C), and coat two 8 x 4-inch pans with nonstick spray.
In a stand mixer, beat the eggs, oil, sugar and vanilla extract on medium speed with the paddle attachment.
Add the salt, baking soda, baking powder, cinnamon and nutmeg and mix until thoroughly incorporated. Then mix in the flour in thirds. Scrape down the bowl, as needed, to ensure the ingredients are thoroughly combined.
Stir in the zucchini and walnuts.
Divide the batter evenly between the two pans, and bake for 1 hour or until a toothpick inserted into the center comes out clean.
After placing the bread in the oven, make the crumb topping by combining all the ingredients in a bowl and mixing with hands, until large crumbles form. Once the bread has baked for 15 minutes, divide the crumbs evenly and scatter them over the top of each pan of bread. Continue baking.
Allow the bread to rest on the counter for 20 minutes, before removing it from the pan to cool completely on a wire rack.
For more green coloring in the bread, grate the zucchini on a larger-sized setting.
Hi, I’m just wondering what to substitute the flour with if I have gluten intolerance? Is almond meal or buckwheat flour ok? Also brown sugar rather than white sugar? Thanks!
Hi there, I’m wondering if this recipe will stl l work out without using a mixer? I don’t have one.
This is my family’s favorite too. For another layer of flavor, instead of using all vanilla extract, I substitute 1 tsp of the vanilla with 1 tsp of lemon extract. It is divine.
Sometimes, I also sub half of the zuke amount with coarsely grated carrot. It is equally delicious and nutritious!
Tom @ Raise Your Garden
Somehow, I wasn’t expecting a zucchini bread recipe on your site. But who doesn’t like (need?!?) a good crumb topping. With butter. Lots and lots of real butter. They used to call me butter boy. Zucchini bread is the best. It can even be a meal replacement.
Tom – haha, yes this recipe is contributed by my contributor, but why not? :)