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ZUCCHINI BREAD WITH WALNUT CRISP TOPPING
Zucchini Bread with Walnut Crisp Topping
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INGREDIENTS
- Cooking Time: 60 - 70 minutes
- Servings: 2 loves
- Preparation Time: 15 minutes
- * 3 eggs
- * 1 cup vegetable oil
- * 2 cups white sugar
- * 2 cups grated zucchini
- * 2 teaspoons vanilla extract
- * 3 cups all-purpose flour
- * 3 teaspoons ground cinnamon
- * 1 teaspoon baking soda
- * 1/4 teaspoon baking powder
- * 1 teaspoon salt
- * 1/2 cup chopped walnuts
- Crisp:
- * 1 cup all purpose flour
- * 2 tablespoons butter or margarine
- * 2 teaspoons cinnamon
- *1/2 cup walnuts chopped
DIRECTIONS
1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. In a separate bowl, mix 1 cup brown sugar, 1 cup all-purpose flour, 2 tablespoons butter or margarine, 2 teaspoons cinnamon, 1/2 cup chopped walnuts. Mix it all together with fork or pastry blender/cutter and crumble on top of the batter prior to baking.
4. Bake for 60-70 minutes until done.
Note by Suzanne: I mix this by hand, not by a mixer or Kitchen-Aid. It is a heavy, wonderfully tasty bread! I hope you will enjoy it.
RECIPE REVIEWS
I made this last night as I had leftover zucchini I didn't know what to do with!! I followed the recipe exactly but put the batter in one large loaf pan.......after an hour it wasn't done, half an hour later still not done....It took a total of 2 hours in the oven!!!! Despite my fears, the bread came out moist and tasty. The bread could have taken on even more zucchini and walnuts, but is delicious still the same.
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