Quick breads are easy to make (no yeast! no fuss!) and so delicious, and one of my very favorites is zucchini bread. I'm not a big fan of zucchini generally, but when you grate it and bake it in a sweet quick bread, it's absolutely magical. Finish that zucchini bread with crumb topping, and you'll have a truly amazing bread or snack.
You pretty much can't go wrong with zucchini bread of any variety, but I decided to jazz up my favorite recipe by adding a crumb topping. Spoiler alert: it was a great idea.
Zucchini Bread Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 3 eggs
- 1 cup oil (I used extra virgin olive oil)
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 4 cups grated zucchini
Zucchini Bread Crumb Topping Recipe Ingredients
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon salt
- 1/2 cup butter, melted
- 1 3/4 cups flour
The crumb topping comes from the Big Crumb Rhubarb Coffee Cake recipe on Smitten Kitchen, but I've used it as a crumb topping on all sorts of recipes. It's delicious, and great for getting those big, tantalizing crumbs.
Combine all crumb topping ingredients together in a bowl, and mix until well combined. Press down into the bowl, and let the crumb mixture cool in the fridge while making the batter for the zucchini bread. Once the crumb mixture has cooled down and firmed up a bit, you can break the mixture into large crumbs. You can also make the crumb topping ahead of time, and just keep it in the freezer, ready to go at a moment's notice. You never know when there might be a coffee cake or muffin emergency.
Grease two bread pans, and preheat oven to 325 degrees.
Beat oil, sugar, eggs, and vanilla together with a mixer. Add zucchini and mix to combine. Add the dry ingredients, and mix just until combined and a batter is formed.
Pour the batter in the greased bread pans (notice there's no crumb topping yet!) and bake for 15 minutes. Add the crumb topping after 15 minutes, then return to the oven for approximately another 45-50 minutes. The bread is done when a wooden skewer can be inserted in the center of the bread, and come out clean.
Cool completely before removing the zucchini bread from the pan.
Once it's cool, however, it's fair game. And irresistible.