A moist zucchini bread loaf recipe with cinnamon, and a hint of nutmeg and cloves. Topped with a crumble topping of oats, brown sugar, butter and cinnamon. Delicious!!
Prep Time: 10 minutesminutes
Cook Time: 1 hourhour15 minutesminutes
Total Time: 1 hourhour25 minutesminutes
Servings: 2loaves
Ingredients
3cupsflour
1tspsalt
1 1/2tspbaking powder
1tspbaking soda
2 1/2tspcinnamon
1/2tspnutmeg
1/4tspground cloves
4eggs
1cupoil
1tbspvanilla
1 1/4cupwhite sugar
1cupbrown sugar
3cupsgrated zucchini
1cupwalnuts
1/2cupoats
1/2cupbrown sugar
1/4cupflour
1/2tspcinnamon
1/4cupcold butter
Instructions
Grease 2 loaf pans and set aside.
In a large bowl sift the dry ingredients for the loaf together - flour, salt, baking soda, baking powder, and spices.
With an electric mixer, cream together the eggs, oil, vanilla, white and brown sugars. Slowly beat in the dry mixture until it is all added and smooth. Mix in the grated zucchini and the walnuts.
Pour into 2 greased loaf pans and bake in a 325F oven for 60-75 minutes or until a toothpick comes out dry.
To make the crumble topping, mix the oats, brown sugar, flour and cinnamon together. Cut in the butter until combined but still very crumbly.
About 15-20 minutes into the baking time, sprinkle the crumble topping on top of the batter.
Once the loaves are done, cool on wire racks for 30 minutes. After that, remove them from the loaf pans and allow them to cool completely.