Zucchini Bread with Oat Crumble

Steph Guinnane

In a large bowl, whisk together all wet ingredients; melted butter, eggs, and vanilla extract.

1

Mix wet ingredients

In another bowl, mix together flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.

2

Mix dry ingredients 

In the bowl of the wet ingredients stir in shredded zucchini. This helps to prevent overmixing.

3

Add in zucchini

Using a spatula, mix together wet and dry ingredients, folding until just combined.

4

Mix wet & dry ingredients

Don’t overmix - couple of small flour strikes in the batter is ok.

5

Batter will have a thicker consistency

Combine oats, brown sugar, flour, cinnamon, and cold cubed butter. Cut cold butter into the flour mixture until it resembles a coarse crumb.

6

Make oat crumble

Pour batter into the prepared loaf pan; it should be about ⅔ full. Smooth batter to ensure the batter is level.

6

Pour batter into pan

Evenly sprinkle oat crumble on top of the batter. Bake at 350°F (177°C) for 60-70 minutes.

6

Add oat crumble