ZUCCHINI BREAD WITH BROWN SUGAR & OAT CRUMBLE

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more economical.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

chopped nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds provide similar crunch and nutrition at a lower cost.

Grease and flour two 8x4 loaf pans or spray with Baker's Joy. Preheat the oven to 325°F (163°C).

In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg.

Grate the zucchini using a box grater with the next-to-smallest holes and set aside to drain excess moisture.

In a large bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, sugar, and vanilla together until combined.

With the mixer on low, slowly mix in the dry ingredients until just combined.

Slowly mix in the grated zucchini with juice until just combined. Stir in the chopped walnuts by hand.

Divide the batter between the two prepared pans and place on a baking sheet in the center rack of the preheated oven. Set a timer for 15 minutes.

While the loaves are baking, mix together brown sugar, flour, oats, salt, cinnamon, and soft butter until crumbly.

When the 15 minute timer goes off, divide the crumble topping between the loaves and return to bake for another 45 minutes.

Test the loaves with toothpicks every 3-4 minutes until they come out moist-clean.

Cool the pans for 15 minutes before removing the loaves to platters for additional cooling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens