Zucchini Bread with Oat Crumble

Steph Guinnane

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