Yum. . . nothing beats a good, moist zucchini bread with hints of cinnamon and a crumble topping. My recipe has a few secret ingredients which make healthier and just the right taste. The moisture component is pretty on point too! I love quick breakfast breads, ones that can be whipped up even on a workday morning while waiting for my 14-year old to get ready to go to school. I’d rather be baking than pestering! If he’s going to be late no matter what I do, I might as well get something out of it for myself. Baking is calming, distracting and helps me maintain my sanity during this not-so-easy thing called motherhood.
Anyway, here’s the recipe. I hope you make it. If you don’t have access to oat milk, of course you can substitute any kind of milk. I’m obsessed with baking with Oatly brand oat milk and definitely suggest that you try for yourself. It can be hard to find since it flies off the shelves as soon as it is stocked but I’ve gotten quite good at knowing when it hits the shelves. Doing a little research on where’s it offered but the time spent looking will be worthwhile as it adds a subtle and unique taste difficult for me to describe with words.
The cinnamon streusel crunch topping is also a miraculous product from nuts.com which has tons of unique baking chips and bits.
| Servings | Prep Time |
| 7 mini loaves | 10 minutes |
| Cook Time |
| 35 minutes |
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Moist, with a cinnamon crumble topping from Nuts.com, this zucchini bread will be an instant hit with your family -- even those who frown at the idea of a vegetable bread! Get the zucchini at the farmers' market since it's still in abundance and freeze your breads for the months ahead.
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- 1/2 cup canola oil
- 1 3/4 cup white sugar
- 1/4 cup light brown sugar
- 3 whole eggs
- 2 tsp vanilla extract
- 1/2 cup apple sauce, unsweetened
- 3 cups white flour, unbleached
- 1 tsp baking soda
- 1 tesp baking powder
- 1 tsp salt
- 3 cups finely shredded zucchini
- 3/4 cups streusel topping Nuts.com
- 1/2 cup Oatly oat milk
- baking spray generous amount
- Pre-heat the oven to 350 degrees. Generously coat bottom and sides of 7 mini loaf (or two large) bread pans with baking spray. Set aside.
- Beat together the oil, white sugar and light brown sugar. Add applesauce and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk the flour, baking soda, baking powder and salt.
- Using an electric mixer, add the shredded zucchini with any liquid remaining from the shredding. Mix well. Gradually add the dry mixture, alternately with the oat milk. Mix until just combined.
- Distribute the batter evenly into each pan, filling 3/4.
- Sprinkle a generous amount of crumb topping over each bread.
- Place on the middle rack of your pre-heated oven and bake for 30-35 minutes until firm to the touch. Cool and enjoy or freeze!