Zucchini Oat Nut Bread

Fresh Baked Zucchini Bread

Sometimes we have too much zucchini.  It happens.  Do this.  These little loaves make a simple and homey ending to a meal or a sweet beginning to the day with a cup of tea or coffee.  I especially love the streusel topping.  

 

Zucchini Oat Nut Bread
makes 2 medium loaves or 4 small loaves

bread:
3 eggs
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups flour
1 cup oats
1 tablespoon Baker’s Sprinkles (or your favorite blend of baking spices such as cinnamon, nutmeg, ginger etc)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups grated zucchini (I think this works best grated on a box grater)
1 cups chopped and toasted walnuts

streusel topping:
1/2 cup brown sugar
1/2 cup sugar
1/2 cup flour
1 teaspoon Baker’s Sprinkles
pinch of salt
8 tablespoons chilled and diced butter

Preheat oven to 350º. Grease and flour two 8×4 loaf pans or line with parchment and spray parchment paper.

In a large bowl, whisk together eggs, sugar, oil and vanilla. In a separate bowl, stir together flour, oats, Baker’s Sprinkles, baking soda, salt and baking powder. Stir dry ingredients into wet ingredients until just blended. Stir in zucchini and walnuts. Pour batter into pans.

Make the streusel. In a small bowl, mix together the brown sugar, sugar, flour, Baker’s Sprinkles, and salt. Add diced butter, tossing to coat. Sprinkle streusel on top of bread batter. Bake medium loaves for about 1 hour to 1 hour and 10 minutes; small loaves for about 55 minutes–or until a toothpick inserted in the center comes out clean.