Description
Moist Streusel Zucchini Bread packed with zucchini, walnuts, cinnamon, and a crunchy oat streusel topping.
Ingredients
Scale
- 3 large eggs
- 1 cup vegetable oil
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 cup milk
- 2 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 cups shredded zucchini
- 3/4 cup chopped walnuts
- 1/4 cup unsalted butter softened
- 1/2 cup quick oats
- 1/2 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 325°F and grease two 9-inch loaf pans.
- Whisk eggs, oil, sugar, vanilla, almond extract, and milk.
- Mix in flour, salt, baking powder, baking soda, and cinnamon.
- Fold in zucchini and walnuts.
- Divide batter between loaf pans.
- Combine streusel ingredients until crumbly and sprinkle over batter.
- Bake for 60 minutes, cool 10 minutes in pans, then cool completely on a wire rack.
Notes
- Quick oats create the best crumble texture.
- Store at room temperature for up to 7 days.
- Freeze tightly wrapped loaves for up to 3 months.
- For muffins, bake at 350°F for 22 to 24 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15
- Sodium: 180
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 4
- Cholesterol: 32