Zucchini Bread With Brown Sugar Crumb

Zucchini Bread with a delicious Brown Sugar Crumb is a favorite moist Zucchini Quick Bread Recipe in our house. Cinnamon and nutmeg give this zucchini loaf  just the right amount of spices. 

One of my favorite things about this time of year is the endless amounts of Zucchini growing in the garden.

It gives me the perfect excuse to make countless amounts of Zucchini Bread, and I usually freeze excess zucchini shredded in pre-measured bags to make Zucchini Bread all winter long.

Zucchini Bread with Brown Sugar Crumb will quickly become your go to Zucchini Bread recipe. It's simply the best! 

L.J. thought I was crazy when I told him I was making zucchini bread, he even declared there was no way he was trying it, until he accidentally cut a slice thinking it was banana bread, and realized what he was missing out on.

I made this recipe to make two loafs, because let's be honest ones never enough. Sometimes I'll hide the second loaf of bread in the freezer to enjoy later if it happens to last that long.

So here's how to make the Brown Sugar Crumb in a mixing bowl combine: 

• 3/4 cup Flour (All-Purpose or Whole Wheat Pastry Flour)
• 3/4 cup Brown Sugar
• 1 teaspoon Salt until well combined.

If you use standard iodized salt you will need to reduce the amount, sea salt is less salty.

Add 6 tablespoons Cold Cubed Butter and mix until crumbly.

Mixture should look like this. Remove to a small bowl and set aside.

In a clean bowl add:

• 1 cup Brown Sugar
• 1 cup Granulated Sugar
• 1 cup Butter or Coconut Oil

Mix until light and fluffy.

Add 4 eggs one at a time mixing well between each addition and scraping sides of bowl.

Add 2 teaspoons Pure Vanilla and mix well.

Add:

• 3 teaspoons Cinnamon
• 3/4 teaspoon Nutmeg
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 1/2 teaspoon Salt
• 3 cups Shredded Zucchini

Mix until well combined.

Add:

• 4 cups All-Purpose or Whole Wheat Pastry Flour
• 1 cup Chopped Nuts

Stir until well combined, scraping sides of bowl as needed.

Grease (2) 9"x5"x3" loaf pans. Divide batter evenly between pans.

Press crumb mixture between fingers and divide evenly between pans.

Allow batter to rest for 20 minutes for a well rounded loaf.

Preheat oven to 350 degrees and bake for 60-70 minutes until a toothpick inserted into center of loaf comes out clean.

Allow loaf to cool before slicing.

Zucchini Bread with Brown Sugar Crumb is perfect plain or with a pat of butter.

A few other favorite ways to use up zucchini are:

• Double Chocolate Zucchini Bread
• Zucchini Cheddar Cheese Beer Bread
• Lemon Zucchini Bread
• Chocolate Zucchini Coffee Cake
• Tarragon Chicken with Fennel and Zucchini

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American

Yield: 16

Author: Serena Bakes Simply From Scratch

Zucchini Bread with Brown Sugar Crumb

The BEST Zucchini Bread With Brown Sugar Crumb topping recipe from Serena Bakes Simply From Scratch.

Prep time: 15 MinCook time: 1 H & 10 MInactive time: 20 MinTotal time: 1 H & 45 M

Ingredients

Brown Sugar Crumb

• 3/4 cup Flour (All-Purpose of Whole Wheat Pastry Flour)
• 3/4 cup Brown Sugar
• 1 teaspoon Salt
• 6 tablespoons Butter, Cold Cut Into Cubes

Zucchini Bread

• 1 cup Brown Sugar
• 1 cup Granulated Sugar
• 1 cup Butter Or Coconut Oil
• 4 whole Eggs
• 2 teaspoons Pure Vanilla Extract
• 3 teaspoons Cinnamon, Ground
• 3/4 teaspoons Nutmeg, Ground
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 1/2 teaspoons Salt
• 3 cups Shredded Zucchini
• 4 cups All-Purpose Flour Or Whole Wheat Pastry Flour
• 1 cup Nuts, Chopped (Optional)

Instructions

1. Preheat oven to 350 degrees.
2. Grease (2) 9"x5"x3" loaf pans and set aside.

Brown Sugar Crumb

1. In a mixing bowl add 3/4 cup Flour, 3/4 cup brown sugar, and 1teaspoon salt. Mix until well combined. Add 6 tablespoons cold butter and mix until crumbly and butter is evenly distributed. Move to a small bowl and set aside.

Zucchini Bread

1. In a clean mixing bowl add 1 cup brown sugar, 1 cup granulated sugar, and remaining 1 cup butter or coconut oil. Mix until light and fluffy.
2. Add eggs 1 at a time beating well between each addition. Scrape sides of bowl well.
3. Mix in vanilla.
4. Stir in cinnamon, nutmeg, baking powder, baking soda, salt, and shredded zucchini, until well combined.
5. Add flour, and nuts if using. Stir until combined.
6. Divide batter evenly between greased loaf pans. Press crumb topping between fingers, and divide evenly over batter.
7. Allow loaves to rest for 20 minutes for a well rounded loaf.
8. Bake for 60-70 minutes until a toothpick inserted into the center of loaf comes out clean.
9. Allow loaves to cool completely before slicing.

Nutrition Facts

Calories

490.29

Fat

24.39 g

Sat. Fat

15.08 g

Carbs

65.86 g

Fiber

4.63 g

Net carbs

61.23 g

Sugar

36.68 g

Protein

7.89 g

Sodium

544.76 mg

Cholesterol

52.21 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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