What to do with zucchini?
It is summertime again when we play, “try to catch up with the zucchini”. I swear I’ll look at them one day and they’re a manageable size and then, whoops! Two days later they’re the size of rolling pins. The good news is that you can do lots with zucchini and our neighbors are happy recipients.
Yesterday I baked zucchini bread topped with a crumbly, buttery streusel. Usually I wait for quick breads to cool completely before I slice them, but I ate one piece after the next right out of the pan while it was still warm. I had never topped zucchini bread with anything before, but I figured that the delicious topping I used on my crumb cake would add a nice touch. If you decide to do the same, cut the topping ingredients by half and sprinkle on the loaves or muffins right before they go into the oven.
I baked one loaf in my IKEA bread pan and then spooned the leftover batter into a tiny casserole dish. The small pan was done much sooner than the larger loaf, and if you make these into muffins, your baking time will be significantly less. Check for doneness frequently by poking a toothpick into the center of the loaf or muffin.
Zucchini bread with toasted walnuts and streusel topping (see above link for topping ingredients and directions)
- 1 cup chopped walnuts (optional)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
Toast walnuts by heating them in a dry skillet over medium heat. Stir occasionally and remove from heat when they’re fragrant and beginning to toast.
Whisk together the flour, salt, baking powder, soda, and cinnamon in a bowl.
Whisk eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and stir well with a wooden spoon. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and let cool completely.