Zucchini Bread With Crumb Topping Recipe

Name: Zucchini Bread With Crumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread; 3 eggs; 1 cup vegetable oil; 2 cups sugar; 2 cups zucchini, grated; 1 tablespoon vanilla; 3 cups flour; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; Topping; 1/2 cup brown sugar; 1/2 cup flour; 1/4 cup butter, softened

Servings: persons

Bread
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups zucchini, grated
1 tablespoon vanilla
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
Topping
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter, softened

1
Bread:
2
Preheat oven to 350 degrees.
3
Grease and flour 2 loaf pans.
4
Combine eggs, oil, sugar, zucchini and vanilla, mix well.
5
Mix the 3 c flour, soda, salt, cinnamon, and baking powder together.
6
Add dry ingredients to the zucchini mixture, and blend well.
7
Pour batter into prepared pans.
8
Topping:
9
Mix brown sugar and 1/2 c flour.
10
Cut in 1/4 C butter until entire mixture is crumbly and combined.
11
Sprinkle top of batter with crumbs.
12
Bake for 45-50 minutes or until toothpick comes out clean.

1651

kcal

Calories

Fat

214

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 15 ingredients. The key ingredients include: Bread, 3 eggs, 1 cup vegetable oil, 2 cups sugar, and more.

Yes, Zucchini Bread With Crumb Topping 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.

Zucchini Bread With Crumb Topping

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