Zucchini Bread with Crumb Topping

I never thought I would like this bread.

Zucchini Crunch bread…perfect for anytime of day!

Well, I don’t know where you live, but fall is here! Break out the apple cider, pumpkin bread, comfort food, and the…uh hem…zucchini bread. I had to catch my breath because I never thought I would be a lover of zucchini bread let alone make it and share it with all of you. I’m sure,like most people, when you hear “Zucchini Bread” your nose kind of turns up a bit. Well that is kind of how I felt about it too. How could it be good? What the heck does it taste like? Who would think of doing something like that? These are all the questions I had. But now those questions are completely different. Why haven’t I tried this sooner? Who invented zucchini bread and where do they live so I can kiss them? How come more people don’t try zucchini bread?  In case you are still struggling with the firs set of questions, let me inspire you and attempt to discuss some of the curiosities you have.

 To be quite honest with you, the only reason zucchini bread is called zucchini bread is because there is zucchini in it. It tastes nothing like zucchini. In fact, you can hardly taste it. I think it is used to add moisture to the bread because I didn’t taste anything that resembled zucchini. So, you don’t have to be scared to try it. I promise. The best thing about this bread is the crunch topping. It gives texture and really makes it fun to eat. Not to mention that glaze.

I think I am going to have a fall themed brunch where I make breakfast hash, Quiche, this bread, and warm apple cider. Sounds good right? What can I say? It’s a gift. If you are a skeptic I urge you to get out of your own way and try this bread. If you are anything like me, you enjoy making goodies and giving them away as gifts. This would be a good option for that. This bread tastes like home and I know that you and everyone else will enjoy it. Also, instead of using regular sugar,try using Zulka Morena Pure Cane Sugar. The difference between pure cane sugar and white sugar beyond the color is that this sugar is minimally processed and isn’t refined. This helps the sugar keep its natural flavor and natural properties. Hey, I am all about making food homemade from scratch but if you are going to make something and it is requires sugar and butter, I say, use as many natural and organic ingredients as much as possible. That is how I justify the unhealthy-ness.

To learn more about Morena Zulka Pure Cane Sugar click here.

Zucchini Crunch Bread

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Ingredients

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• For crumble topping:
• 1/3 c. sugar
• 1/3 c. brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 stick butter, melted
• 1 1/2 c. flour
• Bread
• 3 c.flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 3 tsp. cinnamon
• 1/2 tsp.nutmeg
• 1 c. veggie oil
• 3 eggs
• 2 1/4 c. pure can sugar
• 1 tbsp. vanilla extract
• 2 c. grated zucchini (about 2 medium zucchini)
• 1 c. walnuts
• Glaze
• 2 c. powdered sugar
• 2 tbsp. melted butter
• 1 tbsp. milk
• 1/2 tsp. vanilla extract

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Instructions

1. In a medium bowl, combine both sugars, cinnamon, salt, and melted butter. Use a rubber spatula to mix together. Pour in the flour and stir until crumbly. Turn the crumble to wax or parchment paper, spread evenly, and allow to sit for 15 minutes before applying to bread.
2. Sift together the dry ingredients (flour, salt, baking soda,baking powder, cinnamon, and nutmeg. Beat eggs, oil, sugar, and vanilla extract in a separate bowl. Combine the wet and ingredients to the dry by folding using a rubber spatula. Fold in the zucchini and walnuts. Spray a 9X5 inch loaf pan and pour in the bread batter and top off with the crunch topping. Bake in a preheated oven set on 350 Degrees for 40-60 minutes. Allow to cool before applying the glaze.
3. To make the glaze mix the powdered sugar, butter, vanilla extract, and milk. Pour on top of the bread. Cut into slices and serve.