Zucchini Bread

Wonderfully moist and spiced with cinnamon and nutmeg this zucchini bread is a winner. 

You must be wondering what sort of healthy bread-cake this is. Well, even though it has zucchini in it I won’t say it is particularly healthy. It is definitely a sweet treat but boy oh boy, you need to try it!

It is so delicious you will want to have it for breakfast every day. The bread is topped with oat streusel and chocolate chips – doesn’t that just sound divine?

If you are anything like me, you would have been baking banana bread for ages and ages. This zucchini bread is definitely a nice change and you really ought to include it in your life.

The method of making it is similar to banana bread or muffins, just add the wet ingredients to the dry. There is also no need for any butter and hence, no need for an electric mixer. Easy isn’t it? Try it for yourself, you won’t regret it!

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Recipe for Zucchini Bread

(Recipe adapted from Sally’s Baking Addiction)

Ingredients for Oat Streusel

60gm Oats

90gm Dark Brown Sugar

2 Tbsp Flour

½ tsp Ground Cinnamon

60gm Unsalted Butter (Cold, cut into cubes)

1 Tbsp Dark Chocolate Chips

Ingredients for Zucchini Bread

1 Large Egg, beaten

90gm Dark Brown Sugar

90gm Caster Sugar

120ml Vegetable Oil

1 Medium-Large Zucchini (Grated. I used the shredder blade in my food processor to do this)

2 tsp Vanilla Extract

190gm Flour

½ tsp Baking Soda

½ tsp Baking Powder

½ tsp Salt

2 tsp Ground Cinnamon

¼ tsp Ground Nutmeg

110gm Chopped Walnuts

Method 

1. Line a 1kg loaf tin with parchment paper. Preheat your oven to 170C.

2. Start by making the oat streusel. I used my food processor for this. You can use your hands if you don’t have a food processor. Place all the ingredients for the oat streusel except the dark chocolate chips into the food processor. Pulse until the mixture resembles rough breadcrumbs. Remove from the food processor and mix in the dark chocolate chips. Set aside to be used later.

3. Next, for the wet ingredients. Whisk together the beaten egg, dark brown sugar, castor sugar, vegetable oil, grated zucchini and vanilla extract until thoroughly combined.

4. For the dry ingredients. In a large bowl, measure out the flour, baking soda, baking powder, salt, cinnamon, nutmeg and chopped walnuts. Toss evenly.

5. Pour the wet ingredients into the dry ingredients and mix until just combined, do not overmix.

6. Pour the batter into your prepared loaf tin and bake for 20 minutes. Remove and quickly spread the oat streusel over, pushing it into the top of the batter. Return to the oven and bake for a further 30-35 minutes or until a skewer inserted into the center of the bread comes out clean. Leave to cool on a wire rack before removing from the pan and serving.