Crunchy Zucchini Bread Recipe

Name: Crunchy Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Eggs; 1/2 cups Vegetable Oil; 3 teaspoons Vanilla Extract; 1 cup Granulated Sugar; 1/2 cups Splenda; 1/2 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; 1/2 cups Regular Oats; 1/4 cups Butter, Softened; 1/2 cups Brown Sugar; 1/4 cups Flour; 1/4 teaspoons Cinnamon

Servings: persons

3 whole Eggs
1/2 cups Vegetable Oil
3 teaspoons Vanilla Extract
1 cup Granulated Sugar
1/2 cups Splenda
1/2 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
1/2 cups Regular Oats
1/4 cups Butter, Softened
1/2 cups Brown Sugar
1/4 cups Flour
1/4 teaspoons Cinnamon

1
Grease and flour two loaf pans. I use parchment on the bottom of my pans. Preheat oven to 325 degrees F.
2
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.
3
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.
4
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.
5
Enjoy!

1420

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 whole Eggs, 1/2 cups Vegetable Oil, 3 teaspoons Vanilla Extract, 1 cup Granulated Sugar, and more.

Yes, Crunchy Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crunchy Zucchini Bread

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