Zucchini Bread with Walnut Crumble offers a delightful blend of flavors and textures, combining subtly sweet zucchini with a crunchy walnut topping. This recipe is well-suited for breakfast, brunch, or as a snack, providing a moist bread with a nutty finish that is sure to please. It’s approachable for both new and experienced bakers and highlights the natural flavors of the ingredients without overwhelming sweetness. Enjoy it as a treat any time of day, whether warm from the oven or cool with a cup of tea.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups zucchini, grated
- 1 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, mix together the vegetable oil, sugar, brown sugar, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
- Gently fold in the grated zucchini and chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan. Sprinkle the top evenly with the walnut crumble topping.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Allow the bread to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Keywords: Zucchini, Walnut, Bread, Crumble, Breakfast, American
Spice Rack: Cinnamon
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