Zucchini Bread with Streusel Topping Recipe
Best Zucchini Bread with cinnamon streusel topping. Sugar and spice and everything nice for the holidays. Making memories that twinkle the eye with delight and fills the air with the sweet smell of goodness the season brings. This is a beautiful loaf topped with an oat streusel that gives it a distinctive texture. I also used olive oil instead of canola, which lends a richer flavor. Serve the Zucchini Bread for breakfast or as a dessert topped with sweetened crème fraîche.
3 cups grated zucchini
2 cups sugar
2 cup all purpose flour sifted
2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
3 large eggs
Grated zest from 1 lemon
1 cup canola oil
Oat Streusel Topping
1 tablespoon flour
⅓ cup brown sugar
½ teaspoon cinnamon
4 tablespoons room temperature butter, cut into chunks
1 tablespoon honey
Preheat oven to 350˚
Measure 3 cups grated zucchini in a bowl, mix ¼ cup of sugar. Transfer the zucchini into a fine mesh strainer and place it over a bowl. Take another bowl just big enough to fit inside the strainer on top of the zucchini. Press down and let drain while making the bread.
Butter and flour a 10×6 loaf pan, set aside.
In another bowl mix the flour, ginger, cinnamon, baking powder, baking soda and nutmeg.
In another bowl whisk the remain 1¾ cup sugar, eggs, lemon zest and vanilla until well blended. Beat in the canola oil a small amount at a time until thoroughly combined.
Fold the dry ingredients into the wet. Now take the zucchini that has been draining and squeeze the excess water out. Add a handful to the batter and gently mix until evenly distributed.
Make the Streusel by mixing all the ingredients together with your fingers until you have a crumbly mixture.
Sprinkle the streusel on top of the bread 30 minutes into baking. Bake for 30-35 minutes more, or until a skewer inserted comes out clean.
Cool the bread in the pan for 15 minutes, then turn out onto a rack and let cool completely.