Zucchini Bread Or Muffinswith Crumb Topping - Yumm... |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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We always have this favorite around during zucchini season - it is well loved and I think you will love it too! Ingredients:
• 1 1/3 cups sugar |
• 1/4 cup oil |
• 2 teaspoons vanilla |
• 2 eggs |
• 2 cups flour |
• 2 cups zucchini; shredded (2-3 small zucchini) |
• 1 cup walnuts or pecans; chopped or whole |
• 1/2 teaspoon ground corriander seed (optional) |
• 1 1/2 teaspoons baking powder |
• 1 teaspoon salt |
• 1/4 cup hickory syrup or simple syrup of choice |
topping |
6 tbl butter |
1/4 c brown sugar |
3/4 c flour |
1/4 c sugar |
Directions:
1. Heat oven to 375 degrees.
2. Grease bottoms of bread pan or muffin cups
3. Mix sugar, oil, simple syrup, vanilla and eggs in a large bowl.
4. Stir in remaining ingredients and pour batter in pan
5. make topping - combine ingredients with a fork until combine and crumbly
6. spread crumbles evenly across the top of the batter
7. bake for 375 for one hour - check to see if bread is done with toothpick - you should have a few moist crumbs stuck to the pick
8. reduce temp to 350 and bake another 15 minutes - check again for doneness (this is what it takes for my oven - adjust to suit your particular oven)
9. ENJOY
10. for muffins:
11. Bake for 20 to 25 minutes for regular muffins - check with toothpick to check for doneness as described for the bread above - I add time in five minute increments until done
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