Cinnamon Crumble Zucchini Bread Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is typically cheaper.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide similar flavor and texture, while sunflower seeds are often less costly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be less expensive.

Rub butter on the inside of a loaf pan generously.

Combine 1/2 cup brown sugar and 1 teaspoon cinnamon in a bowl.

Shake the sugar and cinnamon mixture inside the buttered loaf pan to coat it.

Put leftover sugar and cinnamon back in the bowl for later use.

In a mixing bowl, add 3 cups of all-purpose flour using the scoop and level method.

Add 3/4 cup white sugar, 1 teaspoon kosher salt, 1 teaspoon cinnamon, 1 teaspoon baking powder, and 1 teaspoon baking soda to the dry ingredients.

Mix the dry ingredients to ensure even distribution of baking powder and baking soda.

Grate 4 cups of zucchini, rinsing it and removing the ends, but leaving the peels on.

Add the grated zucchini to the dry ingredients.

Add 3/4 cup sour cream, 3/4 cup vegetable oil, 1 teaspoon vanilla, and 3 eggs to the mixture.

Turn the mixer on to medium to medium-high speed for 2 minutes, scraping the sides as needed.

Pour the batter into the prepared loaf pans in equal portions.

Sprinkle the reserved cinnamon and sugar mixture over the top of the batter.

Bake in a 325-degree oven until the center is just cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens