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