This soft, tender zucchini bread is my master recipe! It comes out perfect every time and is simply the best.
Everybody has their favorite zucchini bread recipe, and this is mine. I’ve been making it for 5 years now and it comes out perfect every SINGLE time. Before Ben and I starting dating in 2008, I hadn’t ever had zucchini bread. It sounded so weird to me, but Ben grew up eating it in the summers and introduced it to me at one of our favorite coffee shops. And the rest, as they say, is history. My love for Ben and my love for zucchini bread will never die! 🙂 Anyways…. this is a pretty simple recipe with walnuts and just a bit of cinnamon and nutmeg to spice things up, but the crumb topping makes it extra special.
If you look at this loaf of bread, and compare it to my recipe below, you’ll notice that A) there are no nuts [I was out] and B) there’s no oats in the crumb topping. Oops. Just disregard that, and make as written below. It’ll be awesome, I promise. When I made this I had some leftover crumb topping from a pie in the freezer, so I used that topping instead. OH! Speaking of pie, I almost forgot to tell you what makes this bread healthy. Well, I’ve healthified the original recipe by cutting the sugar wayyyy back from 1 cup of each white and brown sugars, and using some whole wheat flour instead of all-purpose. It’s crazy to me how tender this zucchini bread is even when using whole wheat flour. I hope you give this bread a try to use up zucchini over the last few weeks of summer! Enjoy!
Healthy Crumb Topped Zucchini Bread
adapted from Allrecipes.com
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
- 1/2 cup oil – canola or coconut, melted to liquify
- 2 teaspoons vanilla
- 1/3 cup sugar
- 1/3 cup brown sugar
- 2-3 cups grated zucchini, about 1 medium – do not drain, the excess water adds the moisture that this recipe requires
- 1/2 cup walnuts, chopped – optional
for crumb topping
- 1/4 cup old fashioned oats
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/4 cup butter, melted
Grease and flour an 8×4 or 9×5 loaf pan. Preheat oven to 325 degrees F.
In a medium bowl, stir together flours, baking soda, baking powder, cinnamon, and nutmeg. In a large bowl, whisk together eggs, oil, vanilla, and sugars. Gradually add dry ingredients to wet and stir to combine. Fold in zucchini and nuts gently.
Spoon batter into prepared pan.
To prepare crumb topping, stir together oats, sugar, flour, and cinnamon. Pour in melted butter and stir with a fork until coarse crumbs form. Spread over batter. Bake for 40-60 minutes, or until toothpick inserted in the center comes out clean. 55 minutes is perfect for my oven. Cool in pan on rack for 20 minutes, then remove bread from pan and cool completely before slicing.