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Zucchini Crunch Bread

Zucchini Crunch Bread


Units Scale
  • 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


  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.