If you're like some people (me), you may have started a pandemic garden. And like some people (also me), you may have planted zucchini thinking it was an easy and delicious choice, but now have serious zucchini surplus (and you just can't have zoodles for dinner again). Well, no worries, because I have a delicious zucchini bread recipe that can help cut down your mountain of squash. And for any doubters, this zucchini bread has it all: it's moist, buttery, and topped with a brown sugar oat crumble.
What will you love about this recipe?
- This one loaf recipe is easy to make and comes together in just 15 minutes.
- The zucchini not only makes this bread moist but you are basically hiding veggies in your baked goods; it’s a win-win.
- The brown sugar oat crumble levels up this bread up giving it an added sweet crunch in each bite.
- Melted butter is used instead of oil to give it a delicious nutty flavor and tender crumb.
Ingredients you’ll need:
- Oats (Quick or old fashioned)
- Brown sugar
- Granulated sugar
- All-Purpose flour
- Ground cinnamon
- Vanilla extract
- Baking powder
- Baking soda
How to make this recipe:
Start with the brown sugar oat crumble: You can pull this together quickly using a pastry cutter or even just your fingers. You can also use a food processor, but it does affect the texture of the crumble style, as it breaks down the oats.
Shred Zucchini: wash and cut off the ends. Leaving the skin on, shred the zucchini using a cheese grater or a food processor.
Make the batter: it is essential to not overmix the batter. Overmixing equals more gluten formation, which results in a drier and denser bread. The below steps (also in the recipe directions) help ensure that you are less likely to overmix.
- Mix all wet ingredients, including the shredded zucchini: if you add the zucchini after the batter is already mixed, there’s a higher chance of overmixing.
- Mix all dry ingredients: this ensures that the flours, sugars, cinnamon, leavens, and salt are thoroughly combined.
- Fold dry ingredients into the wet ingredients: combining in this order gives more control over how the dry ingredients are incorporated into the batter.
Prepare bread loaf: Ensure that your bread loaf is evenly greased. I prefer to use a cooking oil spray or melted butter.
Pour batter into loaf pan: the batter should fill the pan about ⅔ full. Ensure that you don’t overfill your loaf pan as you need to leave room for the oat crumble. Additionally, overfilling can result in the batter spilling over the edges while baking and an undercooked or sunken middle.
Add oat crumble evenly across the top of the batter.
Bake for 60-70 minutes or until the toothpick comes out clean. Every oven is different, so it is important to keep an eye on your bread while baking. If the top begins to brown too quickly, tent foil around the edges to continue to cook without it continuing to brown.
- Properly measure out flour: if you have access to one, I recommend using a kitchen scale. It is much more accurate, and it makes cleaning a breeze with no measuring cups to clean. If you don’t have a scale, no worries; just use the spoon and level method.
- Don’t squeeze out the moisture from zucchini: this is what makes the bread moist. However, depending on the amount of water your zucchini has, you may see a pool of liquid after you’ve shredded it. Pour this off and lightly pat the zucchini with a paper towel.
- Mix batter by hand: this helps prevent overmixing the batter which can lead to a dense and drier bread.
In an airtight container or securely wrapping the bread pan. Bread can be stored up to 2-3 days at room temperature or 1 week in the refrigerator.
Steam is one of the main components that allow the bread to rise. Giving time for the bread to cool allows the steam to escape helping prevent a gummy or damp texture. However, I understand freshly baked bread is hard to resist. So, if you must cut into it before it’s done cooling, it is not the end of the world. Just make sure that the bread is completely cool before wrapping and storing.
You do not need to peel the zucchini before shredding. Leaving the skin makes it easier to prep and also has nutritional benefits, bonus!
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Thank you to my significant other, roommates, and co-workers for being the taste testers…your sacrifice does not go unnoticed.