Crunchy Streusel Zucchini Bread

By learen

Ingredients

• For the Streusel:
• 3 large eggs
• 1 cup canola oil (or vegetable oil)
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp almond extract
• 3 cup all-purpose flour
• 1 tsp kosher salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 Tbsp cinnamon
• 2 cup shredded zucchini
• 1 cup chopped walnuts
• 1/4 cup unsalted butter, softened
• 1/2 cup quick oats
• 1/2 cup light brown sugar, packed
• 1/4 all-purpose flour
• 1/2 tsp cinnamon

Details

Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Grease and flour two 8-inch x 4-inch baking pans (standard size loaf pans). Or use a baking spray. Preheat oven to 325 degree F.
In a large bowl, beat eggs with oil, sugar, vanilla extract and almond extract. Add in flour, salt, baking soda, baking powder, and cinnamon. Mix until well blended.
Fold in shredded zucchini and chopped walnuts. Pour batter into two loaf pans.
In a small bowl, combine streusel ingredients. I find it easiest to use my hands to combine the ingredients into a crumbly mixture, making sure the butter is completely blended into the streusel.
Sprinkle the streusel evenly onto the two pans of batter. Press lightly.
Bake in oven for about 60 minutes. Remove and cool in pans about ten minutes. Remove and cool completely on wire rack.
Store in airtight container or foil for up to one week. Or wrap in foil and place in a ziploc freezer bag and freeze until later use. ENJOY.