Absolute Best Ever Zucchini Bread

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 that pestering!

Best Zucchini Bread Ever

Print Recipe

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.

Servings	Prep Time
7 mini loaves	10 minutes

Cook Time

35 minutes

Servings Prep Time 7 mini loaves 10 minutes

Cook Time 35 minutes

Best Zucchini Bread Ever Print Recipe 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. Servings Prep Time 7 mini loaves 10 minutes Cook Time 35 minutes Servings Prep Time 7 mini loaves 10 minutes Cook Time 35 minutes

Ingredients

• 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

Servings: mini loaves

Instructions

1. 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.
2. Beat together the oil, white sugar and light brown sugar. Add applesauce and vanilla extract until the mixture is smooth.
3. In a separate bowl, whisk the flour, baking soda, baking powder and salt.
4. 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.
5. Distribute the batter evenly into each pan, filling 3/4.
6. Sprinkle a generous amount of crumb topping over each bread.
7. 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!