If you check out my recipes page, you’ll find that I have quite a few “zucchini” recipes.  There’s a reason for that … some vegetables  I can grow easily, and zucchini is one of them.  I’ve picked the last of the summer’s crop of zucchini for this year, and, believe me, it was a bumper crop as usual.  I’m not quite sure which of my zucchini recipes I like the best.  They are all tried, true and delicous!   My suggestion, give them all a try and then let me know.

This quick bread is a “go to” and not as complicated as it may look.  I like to make the streusel topping first and set it aside.  Then I mix the dry ingredients together …. the wet ingredients together and combine.  What could be easier!
Happy baking!

ZUCCHINI STREUSEL BREAD
Stays very well for 4 to 5 days if wrapped and refrigerated.  Or this bread can be made ahead and frozen for up to 3 months.  

2 large eggs, beaten
1/2 cup light brown sugar, packed
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup plain yogurt, non-fat or full-fat
2 teaspoons pure vanilla extract
3 cups grated, unpeeled zucchini (about 2 large)
3 cups all purpose, unbleached flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Optional:  1 cup chopped walnuts, dried fruits

Preheat the oven to 375°.  This recipe will make two one pound loafs, one large 13 x 9 tray loaf or 24 muffins.  Grease and line whichever pans you’d like to use.

Grate the zucchini either by hand or with a food processor, then wrap the grated zucchini in a kitchen towel and squeeze out all the excess moisture.

In a large bowl beat together the eggs, sugars, vanilla, oil and yogurt.  When fully combined, fold in the grated, squeezed-dry zucchini.  A medium to coarse grating is perfect.

In another large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.  If you are adding walnuts, dust with a little flour first to prevent them from sinking into the batter.

Quickly fold the wet ingredients into the dry ingredients until well combined.  Don’t overmix.  Spoon the batter into the prepared pan(s).  Bake at 375° for half the total baking time – 25 minutes for breads – 15 minutes for muffins.  At this half-way point, you’ll want to generously spread the streusel topping onto the bread(s), pressing down slightly.

STREUSEL TOPPING
2/3 cup old-fashioned oats (not instant)
1/2 cup light brown sugar, packed
2 tablespoons flour
1 teaspoon cinnamon
1/2 stick cold butter, cubed
Optional:  1/2 cup chopped nuts, chocolate chips, Reese’s pieces, brittle

In a bowl thoroughly mix together the dry ingredients and then cut in the cold, cubed butter until the mixture looks crumbly.  Set aside until ready to spread onto the bread batter.  

Finish baking until a tester inserted into the middle of the bake comes out clean.  Cool on a wire rack for at least 15 minutes before removing from pan.

Now it’s time to put the kettle on and make that pot of tea.  When serving, there’s no need for butter, cream cheese or any other spread, this bread is moist, rich and delicious!  Have a second slice, you’ve earned it!!

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