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Best Zucchini Bread Recipe with Easy Brown Sugar Crumble Topping

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A moist and tender zucchini bread topped with a sweet, buttery brown sugar crumble that adds a delightful crunchy texture. Perfect for any occasion, this quick and easy recipe uses simple pantry staples and fresh zucchini.

Ingredients

Scale
  • 2 medium zucchinis, shredded (about 2 cups)
  • 2 cups (240 grams) all-purpose flour
  • 1 cup (200 grams) packed brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Brown sugar crumble topping:
  • 1/3 cup (70 grams) brown sugar
  • 1/2 cup (60 grams) all-purpose flour
  • 1/4 cup (56 grams) cold unsalted butter, cubed
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch (23×13 cm) loaf pan with butter or non-stick spray.
  2. Shred about 2 medium zucchinis to get roughly 2 cups (about 200 grams) of shredded zucchini. Place in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together 2 cups (240 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon salt.
  4. In another bowl, whisk 1 cup (200 grams) packed brown sugar, 1/2 cup (100 grams) granulated sugar, and 1/2 cup (120 ml) vegetable oil until smooth. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Gently fold shredded zucchini into the wet ingredients until evenly distributed.
  6. Gradually add the dry ingredients into the wet mixture and fold carefully with a spatula until just combined. Do not overmix.
  7. Prepare the crumble topping by mixing 1/3 cup (70 grams) brown sugar, 1/2 cup (60 grams) all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/4 cup (56 grams) cold unsalted butter cubes. Use a pastry cutter or fingers to rub the butter into the dry ingredients until coarse crumbs form.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the crumble topping generously over the surface.
  9. Bake for 55-60 minutes, starting to check at 55 minutes by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  10. Remove from oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from shredded zucchini to avoid soggy bread. Keep butter cold when making crumble topping for best texture. Avoid overmixing batter to keep bread tender. Use toothpick test to check doneness. Rotate pan halfway through baking if oven has hot spots.

Nutrition

Keywords: zucchini bread, brown sugar crumble, quick bread, easy baking, moist zucchini bread, fall baking, homemade bread

Find it online: https://fuzzyforker.com/best-zucchini-bread-recipe-with-easy-brown-sugar-crumble-topping/