Wednesday, September 09, 2015

Crunchy Top Zucchini Bread

School is in session so that means I am baking lots of muffins and quick breads.  I will put a few banana bread loaves and several dozen muffins in the freezer on a weekly basis.  The banana bread is perfect for any school gathering and the muffins are great for a quick breakfast or to pop into lunch bags.  I just found this delicious recipe for zucchini bread.  I love the crunchy topping of this not-too-sweet quick bread.  Like most quick breads and muffins this batter is quickly mixed by hand.  I switched up the recipe a little bit by using olive oil and less sugar.  The result is totally delicious!
Last week I baked this wonderful bread, My Grandmother's Banana Bread,  and my Energy Muffins.
I hope this post inspires you to do some baking, too!

Crunchy Top Zucchini Bread

1 cup toasted pecans (optional) Learn How To Toast Nuts Here
3 large eggs
1 cup olive oil
1 cup (packed) light brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
 3 cups all-purpose flour
1½ teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon freshly grated nutmeg
3½ cups coarsely grated zucchini (from about 1 lb. zucchini - about 2 medium size)
1¼ cups old-fashioned rolled oats, divided
3 tablespoons raw sugar (also called turbinado sugar)


Preheat oven to 350°. Butter two 8 ½ x 4 ½ " loaf pans and line with parchment paper, leaving a generous overhang on long sides. If using, coarsely chop the pecans. Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth. Whisk flour, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork. Fold in zucchini, pecans, and 1 cup oats. Scrape batter into prepared pans. Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, 55-60 minutes. Transfer pans to a wire rack and let bread cool in pans 30 minutes.  Grab sides of parchment paper and pull bread out of pans.  Place onto rack and allow to cool completely. 




















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