Ready for more zucchini? Well, ready or not, here it comes! This time, instead of a dip, it’s in a bread! Did you try my other zucchini bread? Well even if you did, you should still try this one! They are so completely different from one another! I honestly can’t really compare them. The texture and tastes are totally different. Neither one better than the other. BUt if you are in the mood for piles of oaty streusel, this is the zucchini bread for you!
Join me in filling your belly with what is honestly 50% zucchini bread and 50% buttery streusel:)
Okay maybe that’s a bit of an exaggeration, but 68% bread and 32% streusel is pretty darn accurate!! The streusel pretty much steals the show. The poor zucchini bread doesn’t stand much chance of getting noticed when that streusel is laying on top all golden and beautiful. The bread becomes more of the thing you have to eat in order for people not to get angry at you for picking off all of the crunchy bits of streusel!
In all this talk of streusel, I forgot to mention the chocolate chips!! Get them out of my banana bread…but they can happily live in my zucchini bread. This might sound slightly crazy, but I seriously think they taste different in banana bread. Like they acquire a different taste or something while they are baking…? Maybe the bananas do something to them. I am not really sure. But as I said, they are more than welcome in my zucchini bread,not that this zucchini bread needed any more than the mounds of streusel.
Streusel is necessary in life! It just is, but if you don’t want a streusel crust of about an inch thick, then half the streusel. I think there will still be plenty…scratch that I know there will still be plenty. Give that zucchini bread a little extra room to shine! It deserves to be noticed! It’s super soft and rich. And it is wonderfully spiced with lots of cinnamon!! I added a little more zucchini than the recipe said and mine still turned out fabulous! Just be careful because too much zucchini could make the bread soggy:( Nobody wants that!!
So all of you streusel lovers in the world need to make this bread!! Make it, and then when nobody is in the room, eat all the streusel right off the top!! When they try to blame you just deny it! They have no proof! You might lose a friendship or two, but who needs friends when you have streusel;)
Award-Winning Zucchini Bread and Muffins
yield: 1 LOAF OR 10 MUFFINS (CAN BE EASILY DOUBLED)
BROWN SUGAR OAT STREUSEL
- 2/3 cups (60g) old-fashioned or quick oats
- 1/2 cup (100g) packed light or dark brown sugar
- 2 Tablespoons (16g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, cold
- optional: 1 Tablespoon (10g) semi-sweet chocolate chips
ZUCCHINI BREAD & MUFFINS
- 1 large egg, beaten
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) vegetable oil1
- 1 cup grated zucchini (about 1 large)
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- optional: 3/4 cup (135g) semi-sweet chocolate chips (or use pecans or walnuts)
- Preheat oven to 350F degrees. Spray a 9×5 (or 8×4) loaf pan with nonstick spray. If making muffins, preheat oven to 425F degrees and spray a 12-count pan with nonstick spray. Set aside.
- Make the streusel first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter (preferred) – or you may use your hands. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.
- In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
- Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel – press it down into the top. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. I covered the bread loosely with aluminum foil after 35 total minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.
- If making muffins, fill 9-10 muffin cups all the way to the top. Press the streusel into the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the muffins in the oven, lower the oven temperature to 350F degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.
- Store leftover bread or muffins in an airtight container at room temperature for up to 5 days.
- Make ahead tip: Bread and muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.