This zucchini bread is spiced up with cinnamon, ginger and ground cloves and textured with crunchy nuts and chewy raisons. Then a sweet and crumbly streusel topping is added to finish off this flavourful and delicious bread.
Zucchini Spice Bread with Streusel Topping
Ingredients Makes: 2 loaves
1/4 cup unsalted butter
1 cup honey, liquid
4 eggs, mixed
1/3 cup unsweetened apple sauce
1 1/2 tsp vanilla extract
1/2 cup extra-virgin olive oil
1/3 cup plain unsweetened yogurt
2 cups zucchini, grated
3 1/2 cups all-purpose flour (may sub up to half of the flour with wh. wheat or spelt flour)
1 tbsp cinnamon powder
1/4 tsp ginger powder
1/4 tsp fine ground cloves ~or~ allspice
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1/4 cup ground flax seed (optional)
1/2 cup walnuts, broken ~or~ chopped pecans
3/4 cup raisons ~or~ cranberries
2 tbsp brown sugar ~or~ coconut sugar
1/4 tsp cinnamon powder
2 tbsp rolled oats
2 tbsp all-purpose flour
pinch of sea salt
3 tbsp unsalted butter
Preheat oven. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two large loaf pans.
Combine wet ingredients. Cream together the butter and the honey. In a small bowl mix the eggs, remove any shells, then add to the creamed butter and honey. Stir in the applesauce, vanilla, oil and yogurt now into the mixture; then blend in the grated zucchini.
Combine dry ingredients. In a separate bowl sift together flour, baking soda, baking powder, salt, ginger, ground cloves and cinnamon powder.
Combine wet and dry ingredients. Mix flour mixture into zucchini mixture. Add the raisons or cranberries, flax and chopped nuts as desired and mix to combine. Pour the batter into the prepared loaf pans.
Prepare streusel topping. In a small bowl combine the streusel topping ingredients by combining the dry ingredients then folding in the butter until crumbly. Add streusel topping to the top of the loaves and gently press into the tops of the loaves.
Bake. Bake in preheated oven for 60-75 minutes or until a toothpick inserted into center comes out clean. Allow loaves to cool for 10-15 minutes before removing from them from their pans. Allow loaves to finish cooling on a wire rack.
Recipe shared by: J. Marshall
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