Zucchini Bread with Walnut Crisp Topping
CATEGORIES
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. 1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. 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. 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. 4. Bake for 60-70 minutes until done.
  5. 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 BACKSTORY
I ran across this recipe and just had to share - it's divine!