Zucchini Bread With Brown Sugar Crumb

Monday, July 23, 2018
Zucchini Bread with a delicious Brown Sugar Crumb is a favorite moist Zucchini Quick Bread Recipe in our house. Cinnamon and nutmeg give this zucchini loaf  just the right amount of spices. 

A slice of Zucchini Bread with Brown Sugar Crumb with a pat of butter on top on a white plate. A small blue checkered napkin is on the left side of the plate. In the top left corner you see a little bit of a stick of butter on a white butter holder. To the right top of photo is a small peak-a-boo of a sliced loaf of Zucchini Bread with Brown Sugar Crumb.

One of my favorite things about this time of year is the endless amounts of Zucchini growing in the garden.

It gives me the perfect excuse to make countless amounts of Zucchini Bread, and I usually freeze excess zucchini shredded in pre-measured bags to make Zucchini Bread all winter long.

Zucchini Bread with Brown Sugar Crumb will quickly become your go to Zucchini Bread recipe. It's simply the best! 

L.J. thought I was crazy when I told him I was making zucchini bread, he even declared there was no way he was trying it, until he accidentally cut a slice thinking it was banana bread, and realized what he was missing out on.

I made this recipe to make two loafs, because let's be honest ones never enough. Sometimes I'll hide the second loaf of bread in the freezer to enjoy later if it happens to last that long.

A stainless steel mixing bowl with All-Purpose Flour, Brown Sugar and Salt in it to make brown sugar crumb.

So here's how to make the Brown Sugar Crumb in a mixing bowl combine: 
  • 3/4 cup Flour (All-Purpose or Whole Wheat Pastry Flour)
  • 3/4 cup Brown Sugar
  • 1 teaspoon Salt until well combined.
If you use standard iodized salt you will need to reduce the amount, sea salt is less salty.

Cubed Butter added to the brown sugar crumb mixture in a stainless steel mixing bowl.

Add 6 tablespoons Cold Cubed Butter and mix until crumbly.

Brown Sugar Crumb in a stainless steel mixing bowl.

Mixture should look like this. Remove to a small bowl and set aside.

Brown Sugar, Granulated Sugar and Butter in a stainless steel mixing bowl.

In a clean bowl add:
  • 1 cup Brown Sugar 
  • 1 cup Granulated Sugar
  • 1 cup Butter or Coconut Oil
Mix until light and fluffy.

One Egg being added to Zucchini Bread batter in a stainless steel mixing bowl.

Add 4 eggs one at a time mixing well between each addition and scraping sides of bowl.

Vanilla Extract added to Zucchini Bread batter in a stainless steel bowl.

Add 2 teaspoons Pure Vanilla and mix well.

Shredded Zucchini, Nutmeg, Baking Powder, Baking Soda, and Salt added to Zucchini Bread batter in a stainless steel mixing bowl.

Add:
  • 3 teaspoons Cinnamon
  • 3/4 teaspoon Nutmeg
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoon Salt
  • 3 cups Shredded Zucchini
Mix until well combined.

Flour and chopped walnuts added to Zucchini Bread batter in a stainless steel bowl.

Add: 
  • 4 cups All-Purpose or Whole Wheat Pastry Flour
  • 1 cup Chopped Nuts
Stir until well combined, scraping sides of bowl as needed.

Zucchini Bread batter divided between 2 bread pans on a granite countertop.

Grease (2) 9"x5"x3" loaf pans. Divide batter evenly between pans.

Zucchini Bread batter in a loaf pan topped with brown sugar crumb.

Press crumb mixture between fingers and divide evenly between pans.

Allow batter to rest for 20 minutes for a well rounded loaf.

Preheat oven to 350 degrees and bake for 60-70 minutes until a toothpick inserted into center of loaf comes out clean.

A loaf of Zucchini Bread with Brown Sugar Crumb on a grey tile wood looking board. A blue and white checkered napkin is on the top left side of photo and the loaf.

Allow loaf to cool before slicing.

A side shot of a slice of Zucchini Bread with Brown Sugar Crumb on a white plate. To the left side of the photo is a blue plaid napkin and a white butter dish with a stick of butter and a knife resting on the edge. To the right top side of the photo is a sliced loaf of Zucchini Bread with Brown Sugar Crumb.

Zucchini Bread with Brown Sugar Crumb is perfect plain or with a pat of butter.

A few other favorite ways to use up zucchini are:




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American
Yield: 16
Author: Serena Bakes Simply From Scratch
Zucchini Bread with Brown Sugar Crumb

Zucchini Bread with Brown Sugar Crumb

The BEST Zucchini Bread With Brown Sugar Crumb topping recipe from Serena Bakes Simply From Scratch.
Prep time: 15 MinCook time: 1 H & 10 MInactive time: 20 MinTotal time: 1 H & 45 M

Ingredients

Brown Sugar Crumb
  • 3/4 cup Flour (All-Purpose of Whole Wheat Pastry Flour)
  • 3/4 cup Brown Sugar
  • 1 teaspoon Salt
  • 6 tablespoons Butter, Cold Cut Into Cubes
Zucchini Bread
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 1 cup Butter Or Coconut Oil
  • 4 whole Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 3 teaspoons Cinnamon, Ground
  • 3/4 teaspoons Nutmeg, Ground
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoons Salt
  • 3 cups Shredded Zucchini
  • 4 cups All-Purpose Flour Or Whole Wheat Pastry Flour
  • 1 cup Nuts, Chopped (Optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease (2) 9"x5"x3" loaf pans and set aside.
Brown Sugar Crumb
  1. In a mixing bowl add 3/4 cup Flour, 3/4 cup brown sugar, and 1teaspoon salt. Mix until well combined. Add 6 tablespoons cold butter and mix until crumbly and butter is evenly distributed. Move to a small bowl and set aside.
Zucchini Bread
  1. In a clean mixing bowl add 1 cup brown sugar, 1 cup granulated sugar, and remaining 1 cup butter or coconut oil. Mix until light and fluffy.
  2. Add eggs 1 at a time beating well between each addition. Scrape sides of bowl well.
  3. Mix in vanilla.
  4. Stir in cinnamon, nutmeg, baking powder, baking soda, salt, and shredded zucchini, until well combined.
  5. Add flour, and nuts if using. Stir until combined.
  6. Divide batter evenly between greased loaf pans. Press crumb topping between fingers, and divide evenly over batter.
  7. Allow loaves to rest for 20 minutes for a well rounded loaf.
  8. Bake for 60-70 minutes until a toothpick inserted into the center of loaf comes out clean.
  9. Allow loaves to cool completely before slicing.

Nutrition Facts

Calories

490.29

Fat

24.39

Sat. Fat

15.08

Carbs

65.86

Fiber

4.63

Net carbs

61.23

Sugar

36.68

Protein

7.89

Sodium

544.76

Cholesterol

52.21

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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A slice of Zucchini Bread with Brown Sugar Crumb on a white plate. There is a blue checkered napkin to the left of the plate and a small butter dish in the top corner. To the top right is a sliced loaf of Zucchini Bread with Brown Sugar Crumb. There is white text with a black outline on a white background Zucchini, below that is black text Bread, and below that white text with black outline Brown Sugar Crumb.

2 photos the top photo is of a slice of Zucchini Bread with Brown Sugar Crumb on a white plate. The bottom photo is of a loaf of Zucchini Bread with Brown Sugar Crumb. There is a green banner between the photo with white text Zucchini Bread Brown Sugar Crumb.

5 comments

  1. This is absolutely gorgeous! I love zucchini bread and that brown sugar crumb topping!

    ReplyDelete
  2. Delicious serena, Love those brown sugar crumb.

    ReplyDelete
  3. Your zucchini bread looks marvelous! Love the sugar topping!

    ReplyDelete
  4. I like the brown sugar topping! Thanks for the recipe.

    ReplyDelete
  5. I had no idea you could freeze zucchini to make bread later. Such a good idea! I often freeze the bread itself for later. Love the addition of the crumb here too.

    ReplyDelete

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