Cinnamon Crunch Zucchini Bread Recipes

ZUCCHINI MUFFINS WITH CINNAMON CRUNCH TOPPING

Steps:

• Heat the oven to 400 degrees. Using 1 tablespoon softened butter, generously butter the cups and the top of a standard 12-cup muffin tin. Set aside.
• Cut the tips off the zucchini and grate the zucchini into shreds on a box grater. Pile the zucchini onto a clean dish towel and squeeze tightly over the sink to remove any excess water. Set aside.
• In a large mixing bowl, sift 1 cup whole-wheat flour with the all-purpose flour, granulated sugar, baking powder and salt, then whisk to combine. Set aside.
• To a medium bowl, add the melted butter, milk, applesauce, honey, eggs, lemon juice and vanilla, and whisk to combine. Make a well in the center of the dry ingredients and pour the liquid inside. Using a rubber spatula, gently fold everything together, being careful not to overmix. Just before completely combined, sprinkle the zucchini over the top, breaking up any clumps with your hands, and finish folding the batter until combined. Using a spoon or scoop, divide the batter evenly among the muffin cups. (It should come to the top of each cup).
• In a small bowl, combine the remaining 1 tablespoon whole-wheat flour with the turbinado sugar and cinnamon. Using your fingers, work in the remaining 1 tablespoon softened butter until everything is evenly moist. Sprinkle the mixture over the tops of the muffins, then carefully brush away any crumbs that spill onto the top of the muffin tin. Bake the muffins, rotating halfway through, until the tops form firm domes, the sugar topping caramelizes and the muffins are cooked through, 24 to 26 minutes. (The tops should spring back when lightly pressed.) Remove from the oven and allow to cool in the tin for 15 minutes before using a small offset spatula to transfer them to a wire rack to cool for at least another 10 minutes. Serve warm or at room temperature.

CINNAMON CRUNCH ZUCCHINI BREAD

Steps:

• Make the streusel: Combine flour, sugar and cinnamon for the streusel in a small-medium bowl. Add the cold butter and cut it into the flour mix until small crumbs form. Chill in the fridge until ready to use.
• Shred zucchini: Shred the zucchini on a coarse grater and squeeze excess liquid.
• Prep: Preheat your oven to 360°F and line a 5x9 inch loaf pan with baking parchment.
• Mix the dry ingredients: Add all dry ingredients to a large bowl and whisk until well combined.
• Mix the wet ingredients: Add all wet ingredients EXCEPT for the shredded zucchini to a medium bowl or measuring jug. Whisk very well until smooth. Stir in the zucchini.
• Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and fold them in until JUST combined. Do not overmix!
• Finish and bake: Pour the batter into the prepared loaf pan. Top with the streusel, gently pushing it into the batter. Bake for around 50 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10-15 minutes before removing to a cooling rack.

ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
• Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
• Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CINNAMON ZUCCHINI BREAD

Steps:

• Beat oil and sugar together then add all other ingredients.
• Mix and pour into TWO bread loaf pans.
• Bake 325 degrees for 50 to 60 minutes.
• Done when toothpick in center comes out clean.
• You can add 1 cup raisins soaked in hot water for 30 minutes and/or either l to 1 ½ cup chopped pecans or walnuts-- makes the best sweetbread you’ve ever tasted even better!
• Freezes well – I give them as gifts throughout the year, potlucks and family gatherings.

CINNAMON ZUCCHINI BREAD

Steps:

• In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

ZUCCHINI BREAD WITH CRUMBLE TOPPING RECIPE

Steps:

• Grate zucchini. If using larger zucchini, cut out any large seed sections from the middle before grating. When the 3 cups are grated, set the zucchini aside. Grease and flour 2 loaf pans. Preheat oven to 325°F. Mix all topping ingredients together. Mix butter into other ingredients using your fingers. When mixed, set aside. Add eggs to a large mixing bowl and beat together until slightly foamy. add the oil and sugar to the beaten eggs; beat with the mixer until well blended. Add the grated zucchini and vanilla; stir by hand until it is well mixed into the egg and sugar mixture. In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. Stir to mix evenly. Add the flour mixture to the egg and zucchini mixture; stir just until evenly mixed. Pour even amounts of the batter into the prepared loaf pans. Sprinkle the crumble topping over the top of the batter in each pan. The crumble topping provides for a thick layer over the top of the loaves. If you do not want the topping that thick, don't add all of it. Place the loaves into the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean. Remove loaves from the oven and allow them to cool on a rack for 10 minutes before removing from the pan. Cool completely before storing.

ZUCCHINI BREAD WITH CRUMB TOPPING

Steps:

• Bread:.
• Preheat oven to 350 degrees.
• Grease and flour 2 loaf pans.
• Combine eggs, oil, sugar, zucchini and vanilla, mix well.
• Mix the 3 c flour, soda, salt, cinnamon, and baking powder together.
• Add dry ingredients to the zucchini mixture, and blend well.
• Pour batter into prepared pans.
• Topping:.
• Mix brown sugar and 1/2 c flour.
• Cut in 1/4 C butter until entire mixture is crumbly and combined.
• Sprinkle top of batter with crumbs.
• Bake for 45-50 minutes or until toothpick comes out clean.

CINNAMON CRUNCH BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Grease a loaf pan with cooking spray. Set aside.
• In a medium mixing bowl, whisk together the flour, almond flour, flax seed, cinnamon, baking powder, baking soda and salt.
• In another medium bowl, use a hand mixer to whisk together bananas, brown sugar and oil until fluffy. Whisk in eggs, then vanilla extract until thoroughly combined. Slowly add dry ingredients to the banana mixture while whisking on medium speed, just until combined. Fold in shredded zucchini. Pour mixture into the loaf pan.
• In a small bowl, whisk together cinnamon and sugar. Evenly coat top of bread batter with the cinnamon sugar mixture. Bake for 50-55 minutes, until toothpick inserted in the center comes out clean. Allow to cool, then slice and serve.