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!
two years ago: Chocolate Mousse
four years ago: Bestest Pizza Sauce Ever
Healthy Crumb Topped Zucchini Bread
adapted from Allrecipes.com
Ingredients:
- 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
Directions:
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.
Linked up with: Foodie Friends Friday, Weekend Potluck.
The Pajama Chef 
Haha I was wondering where the topping was in your picture. :). This sounds darling. I’m trying to figure out what I can replace the wheat flour with since it tends to upset my stomach. Maybe chickpea flour and almond meal? Either way I love zucchini bread and this looks delish! Will try your topping to my next batch 🙂 thanks for sharing
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thank you, sam! there is a topping in the photo but it’s just not as crumb-like as usual 🙂
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Thank you Sarah for the nice recipe.
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thank you, liz!
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I still haven’t made zucchini bread yet this summer. Yours looks so good!
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thanks, jessica!
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I haven’t had zucchini bread in sooo long and need to change that ASAP!
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oh for sure! 🙂
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I love a good zucchini bread! This looks delicious – especially with that topping! That’s my favorite part of most breads like this 🙂 haha
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thank you, ashley!
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What a gorgeous, healthy bread! Good way to use up all these summer squashes…
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yes! i had sooo many! thanks!
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Any quickbread with a crumble on top sounds good to me! Especially if it is a tad bit healthier.
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yes, that’s key…a tad bit healthier. too healthy wouldn’t taste good 🙂
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I still have never made zucchini bread…and I have no reason why, considering I love zucchini. This just sounds like a classic, delicious recipe. No wonder you love it.
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oh my- you need to change that then! 🙂
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This sounds wonderful and I love that it’s something your husband introduced you to! You just can’t beat a perfect bread recipe like this one. =)
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thank you, amy! usually it’s me introducing him to new foods, not the other way around 🙂
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