Zucchini Bread with Walnut Crumble

Ingredients

• 2 cups shredded zucchini, excess moisture squeezed out
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup walnuts, chopped

Method

1. 1

   Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

2. 2

   In a medium bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, 1 1/2 teaspoons cinnamon, and nutmeg.

3. 3

   In a large bowl, whisk the eggs, vegetable oil, granulated sugar, 1/2 cup brown sugar, and vanilla extract until smooth and well combined.

4. 4

   Fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.

5. 5

   Fold in the shredded zucchini and 1/2 cup chopped walnuts until evenly distributed.

6. 6

   Pour the batter into the prepared loaf pan and spread into an even layer.

7. 7

   In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Stir in the melted butter until the mixture forms coarse, clumping crumbs.

8. 8

   Stir the remaining 1/2 cup chopped walnuts into the crumble mixture, then sprinkle evenly over the batter.

9. 9

   Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs, 55 to 65 minutes, covering loosely with foil after 40 minutes if the top is browning too quickly.

   55:00 · Bake zucchini bread
10. 10

    Cool the bread in the pan on a wire rack for 20 minutes, then lift out and cool completely on the rack before slicing.

    20:00 · Cool in pan