Over-The-Top Zucchini Bread |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
I had happened up on a Cinnamon quick bread...but had a counter full of zucchini. Ingredients:
2 cups zucchini, shredded |
2 eggs |
3/4 cup oil |
1 cup milk |
4 ounces cream cheese |
1 cup brown sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 tablespoon cinnamon |
1 tablespoon vanilla |
3 1/2 cups white flour |
1 cup nuts |
4 tablespoons cinnamon |
8 tablespoons white sugar |
1 cup flour |
8 tablespoons butter |
Directions:
1. Preheat oven to 350 degrees.
2. Grease two loaf pans.
3. Cream together the zucchini, eggs, oil, milk, cream cheese and brown sugar. Add baking powder, baking soda, salt, 1 T cinnamon and vanilla. Mix well. Add 3 1/2 cups flour and nuts, stir to combine.
4. In a separate bowl combine 4 T cinnamon, white sugar and 1 cup flour. Cut in butter to create filling and topping.
5. Pour one quarter of batter into loaf pan, sprinkle with 1/4 of cinnamon mixture. Pour one quarter of batter into loaf pan and sprinkle top with 1/4 of cinnamon mixture. Repeat to fill second loaf pan.
6. Cook at 350 degrees for 55 minutes.
|
|