What to make with all that zucchini? Zucchini bread!
The harvest is upon us, and that means piles and piles of zucchini! You probably have your standard dishes you like to make, one probably being zucchini bread. Instead of making a traditional loaf this year, put a new twist on it.
Rachelle Nielson shares how to make a streusel topped zucchini bread and a lemon poppy seed bread. She shares the different methods you use to make them, and a trick to get your bread to come out clean.
Find more of Rachelle’s recipes on Instagram, @cinnamon_and_coconut, or at www.cinnamonandcoconut.com.
Zucchini Bread with Streusel Topping
Adapted from Will Cook for Smiles
Ingredients
- 1 1/2 cups grated zucchini
- 2 eggs
- 1/2 cup canola oil
- 1 tsp. vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups flour
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Streusel Topping
- 1/2 cup flour
- 1/3 cup brown sugar
- 2 Tbsp. granulated sugar
- 3 Tbsp. butter, melted
- 1 tsp. cinnamon
Directions
1. Preheat the oven to 350°F. Grease a 9×5-inch bread pan with cooking spray and line with a half sheet of parchment paper so ends are sticking up for easy removal. Set aside.
2. Grate zucchini over a paper towel and spread out so it’s no longer in a mound. Use another sheet of paper towel and gently pat out the excess moisture.
3. In a large bowl, add the grated zucchini, eggs, oil, vanilla extract and granulated sugar. Whisk just until combined.
4. Add flour, cinnamon, nutmeg, salt, baking soda and baking powder. Gently whisk together until incorporated and smooth.
5. Pour the batter into the prepared bread pan.
6. In a medium bowl, combine brown sugar, granulated sugar, cinnamon and flour. Mix well with a fork until all ingredients are evenly incorporated. Pour in melted butter and carefully fold it in to the flour mixture. Streusel should look like large crumbs, not a paste. Sprinkle streusel topping evenly on top of the batter.
7. Bake for 55-60 minutes until an inserted toothpick comes out clean. Let cool in pan for 20 minutes before removing and placing on a cooling rack. Serve warm or let cool completely before slicing.
Lemon Poppyseed Zucchini Bread
Adapted from Pinch of Yum
Ingredients
- 3 cups grated zucchini (about 2 large zucchini)
- 2 cups brown sugar, divided
- 3 large eggs
- zest of 1 large lemon
- 2 tsp. vanilla extract
- 1 cup extra-virgin olive oil
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbsp. poppy seeds
- 1/8 tsp. nutmeg
Directions
1. Preheat oven to 350 degrees F. In a small mixing bowl, mix the zucchini with 1/4 cup brown sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl with water and set it directly on top of the zucchini so that it is pushing down, pressing the water out into the bowl below. Set aside.
2. Grease a 9×5” loaf pan and line with 1/2 sheet of parchment paper so ends are sticking up for easy removal.
3. In a large mixing bowl, whisk together the remaining 1 3/4 cup brown sugar, eggs, lemon zest and vanilla until well blended. Beat in the olive oil gradually, whisking until thoroughly incorporated.
4. Stir in the flour, salt, baking powder, baking soda, poppy seeds and nutmeg until just combined. Add the pressed zucchini to the batter and stir it in gently until evenly incorporated.
5. Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 10 minutes. When there are 10 minutes left, lightly cover with foil if the top starts to get too brown. The outer crust of the bread will be firm to the touch and on the darker side of golden brown.
6. Cool the bread in the pan for about 20 minutes. Remove and slice to serve.
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