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Crunchy Zucchini Bread

by on January 18, 2011 in Breads, Quick Breads January 18, 2011 BreadsQuick Breads
5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

The crunchy topping on this bread will warm your heart (goes great with morning coffee)!!!

Ingredients

  • 3 whole Eggs
  • ½ cups Vegetable Oil
  • 3 teaspoons Vanilla Extract
  • 1 cup Granulated Sugar
  • ½ cups Splenda
  • ½ cups Applesauce
  • 3 cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 3 teaspoons Cinnamon
  • 2 cups Grated Zucchini
  • 1 cup Walnuts, Chopped
  • ½ cups Regular Oats
  • ¼ cups Butter, Softened
  • ½ cups Brown Sugar
  • ¼ cups Flour
  • ¼ teaspoons Cinnamon

Preparation

Grease and flour two loaf pans. I use parchment on the bottom of my pans. Preheat oven to 325 degrees F.

In mixer, beat eggs, oil, vanilla, granulated sugar, Splenda, and applesauce. Add 3 cups of the flour, salt, baking soda, baking powder, and 3 teaspoons of cinnamon. Mix well, stir in zucchini and nuts. Pour batter into prepared pans.

For topping, mix butter with oats, brown sugar, 1/4 cup flour and 1/4 teaspoon cinnamon. Split topping between the two pans. Bake for 50-60 minutes, or until toothpick in center comes out clean. Cool in pan on rack for 15-20 minutes, remove bread from pan and cool completely.

I personally like this bread cold from the refrigerator, but my husband likes it room temperature. To each their own. I usually freeze the second loaf to have another time, allowing to thaw on counter overnight before serving the next day.

Enjoy!

3 Comments

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teeny11 on 6.25.2014

I’m really excited to make this for my Irish roomie who has never had (or heard of) zucchini bread. About how many zucchinis do you need to get two cups?

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Shugary Sweets on 3.4.2011

My box of splenda says 1/2 cup splenda = 1/2 cup granulated sugar. So it’s a direct ratio!

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bcheshire182 on 2.28.2011

Looks delicious, can’t wait to try it! Quick question, How much regular sugar should I use if I wish to substitute?

8 Reviews

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Katherine C. Wagner-Regula on 9.16.2014

I totally love this Crunchy Zucchini Bread. I have made it twice now. I made 4 loaves tonight and intend on sharing it with my neighbors who have brought baked goods to my husband and myself on ocassions. Now I found a baked good that I adore and is easy to make and a hit everytime I make it. I did not change a thing on the recipe. My brother and two sisters are coming over in the morning and we are working on a quilting project together and as we sew, we will be enjoying this Crunchy Zucchini Bread :) !

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Christina Griffith on 7.27.2014

I’ve made this twice this week to use up some enormous zucchini I have. I omitted the walnuts in the batter and instead added about a half cup of sliced almonds to the topping. I also added a half teaspoon of vanilla to the topping. The second time I made it, I added 1 teaspoon of nutmeg to the batter.

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Jamie on 8.28.2013

My new go to Zucchini bread recipe. My husband loved it!. The topping is absolutely delicious.

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ConnerNJaker'sMom on 6.10.2012

It was great! Didn’t change a thing, nor will I next time.

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letmecook on 7.10.2011

Yummy! I used mostly whole wheat flour and pecans instead of walnuts. I also doubled the recipe to share with friends. It was great! Definitely a keeper!

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