Zucchini Bread with Oat Crumble
In a large bowl, whisk together all wet ingredients; melted butter, eggs, and vanilla extract.
Mix wet ingredients
In another bowl, mix together flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.
Mix dry ingredients
In the bowl of the wet ingredients stir in shredded zucchini. This helps to prevent overmixing.
Add in zucchini
Using a spatula, mix together wet and dry ingredients, folding until just combined.
Mix wet & dry ingredients
Don’t overmix - couple of small flour strikes in the batter is ok.
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.
Make oat crumble
Pour batter into the prepared loaf pan; it should be about ⅔ full. Smooth batter to ensure the batter is level.
Pour batter into pan
Evenly sprinkle oat crumble on top of the batter. Bake at 350°F (177°C) for 60-70 minutes.
Add oat crumble