Moist Zucchini Bread Recipe

This spiced Zucchini Bread is easy and an all-time favorite with delicious cinnamon crumb topping.

Course Bread, Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 383kcal

Grease two 8 x 4 inch pans with butter then lightly floured. Preheat oven to 325 degrees F (165 degrees C).
In a bowl, combine all the dry ingredients. Mix sifted flour, salt, baking powder, baking soda, cinnamon and nutmeg.
In another bowl, combine all the wet ingredients.
Beat eggs lightly then add oil, apple sauce or pureed apple, vanilla, white and brown sugar and mix well.
Stir in zucchini and nuts to wet ingredients until combined. Then add dry ingredients in 3 batches until well combined. Do not over mix.
Pour batter into prepared pans.
Bake between 40 to 55 minutes. After 15 minutes of baking, add crumb topping on zucchini bread.
In a bowl, combine crumb topping ingredients: butter, oats, cinnamon, brown sugar and flour.
Insert a toothpick at the center, if it comes out clean then it’s done. Remove bread from oven and cool in rack for about 20 minutes. Remove bread from pan and completely cool in rack.

I double the crumb topping servings for a thicker topping.
I used frozen peeled apple instead of apple sauce. Blend 1 cup frozen apple with 3 tablespoons of water.
This recipe makes two 8 x 4 pans. I made 1 - 8 x 4 pan, 1 mini loaf, 2 different sizes bundt pan.