Best Zucchini Bread Ever
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
7mini loaves 10minutes
Cook Time
35 minutes
Servings Prep Time
7mini loaves 10minutes
Cook Time
35 minutes
Ingredients
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!