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- 2 cups grated zucchini (about 2 medium zucchinis) - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 3 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup chopped walnuts (optional) - 1/4 cup chocolate chips (optional) - 1/2 cup all-purpose flour - 1/2 cup rolled oats - 1/4 cup brown sugar, packed - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted Use a standard measuring cup and spoon for accuracy. Grate the zucchini finely for even mixing. Pack the brown sugar firmly in the cup. Measure flour lightly; do not pack it down. For the streusel, make sure to melt the butter just enough to mix well. You can swap granulated sugar with coconut sugar for a different taste. Use applesauce instead of vegetable oil for a lighter option. If you want a nut-free version, skip the walnuts. You can also replace all-purpose flour with whole wheat flour. For a vegan twist, use flax eggs instead of real eggs. First, set your oven to 350°F (175°C). This helps your bread bake evenly. Next, grab a 9x5-inch loaf pan. Grease it with butter or spray. You can also use parchment paper for easy removal later. In a big bowl, mix the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these together until they blend well. This step adds moisture and flavor to your bread. Now, take a separate bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This mix gives your bread structure and flavor. Make sure there are no lumps in the flour. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. If you want some crunch or sweetness, fold in the chopped walnuts and chocolate chips now. Don’t overmix; it can make the bread tough. In a smaller bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Then, drizzle in the melted butter. Mix this until it turns crumbly. This topping adds a nice crunch and sweet layer to your bread. Pour the batter into the prepared loaf pan. Spread it evenly across the pan. Then, sprinkle the streusel topping over the batter. Bake your zucchini bread for 50 to 60 minutes. Insert a toothpick in the center. If it comes out clean, your bread is ready. If the top gets too brown, cover it loosely with foil. Once done, let it cool in the pan for about 10 minutes before moving it to a wire rack. To get the best zucchini texture, start with firm zucchinis. Grate them finely for even mixing. If you have a lot of moisture, squeeze the zucchini in a clean cloth. This step helps keep your bread from being too wet. Add the zucchini to your wet mix and stir gently. The goal is to keep some of that lovely moisture without making the batter too runny. For a tasty streusel, use cold butter. Melted butter can make it too soft. Mix the dry ingredients first, then drizzle the cold butter in. Use a fork or your fingers to blend until it looks crumbly. This method ensures a nice crunch on top of your bread. Don’t skip the rolled oats; they add texture. If you want a sweeter streusel, add a bit more brown sugar. - Overmixing the Batter: Stir just until combined. Overmixing makes the bread dense. - Not Measuring Ingredients: Use a scale or measuring cups. Accurate measurements lead to better results. - Ignoring the Cooling Time: Let the bread cool before slicing. This keeps it from falling apart. - Skipping the Streusel: It adds flavor and texture. Don’t leave it out! - Baking at the Wrong Temperature: Always preheat your oven. This helps the bread rise properly. {{image_2}} You can enhance your zucchini bread with fun add-ins. Fruits like raisins or dried cranberries add sweetness. Try adding chopped apples for a fruity twist. Spices can also change the flavor. Consider adding ginger or allspice for warmth. You can even add a splash of orange zest for brightness. Each option creates a unique taste experience. Making this recipe gluten-free is easy. Substitute all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum. This helps keep the bread together. Make sure all other ingredients are gluten-free too. Your zucchini bread will still be moist and tasty. The flavor will remain rich and satisfying. To make this zucchini bread vegan, swap out the eggs. Use flaxseed meal as an egg replacer. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Replace the vegetable oil with applesauce. This keeps the bread moist and adds natural sweetness. You’ll enjoy a delicious vegan treat that everyone can love. You can keep your zucchini bread at room temperature. Place it in an airtight container. It will stay fresh for about 2-3 days. If you notice any moisture, use a paper towel inside. This helps absorb excess moisture. If you want to store your zucchini bread longer, put it in the fridge. Wrap it in plastic wrap or aluminum foil. This helps prevent it from drying out. It can last about a week in the fridge. Just remember to let it come to room temperature before eating. Freezing is a great option for longer storage. First, let the bread cool completely. Then wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag. It can stay in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Enjoy it warm or at room temperature! To prevent sogginess, squeeze out excess water from the grated zucchini. You can do this by placing the zucchini in a clean kitchen towel and wringing it gently. This step helps keep the bread light and fluffy. Also, avoid overmixing the batter. Mix just until combined for the best texture. Yes, you can use whole wheat flour. It adds a nutty flavor and a denser texture. However, you may want to mix it with all-purpose flour. This mix helps keep the bread moist and tender. To enhance the flavor of your streusel topping, add spices like nutmeg or ginger. You can also mix in chopped nuts or even mini chocolate chips. These additions will give your streusel a tasty twist that pairs well with the zucchini bread. Zucchini bread is great on its own. However, you can serve it with butter, cream cheese, or a drizzle of honey. It also pairs nicely with a cup of tea or coffee. For a special touch, add a sprinkle of powdered sugar on top. Absolutely! Feel free to use pecans, almonds, or hazelnuts. Each nut gives a unique flavor and crunch. If you prefer a nut-free option, simply leave them out altogether. Your zucchini bread will still be delicious! We explored how to make delicious zucchini bread. You learned the key ingredients, measurement tips, and substitutions. You also followed step-by-step instructions for mixing and baking. I shared tips for the best texture and common mistakes to avoid. We covered variations for gluten-free and vegan diets and included storage methods. Zucchini bread is versatile and fun to make. Enjoy your baking adventure, and let it brighten your day!

Bakery-Style Zucchini Bread with Streusel

Indulge in the goodness of bakery-style zucchini bread with streusel that is moist, flavorful, and easy to make at home! This delicious recipe combines grated zucchini, rich sugars, and a delightful streusel topping for a treat that everyone will love. Perfect for breakfast or a cozy snack, this bread is sure to impress. Click through to discover the full recipe and start baking your new favorite loaf today!
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Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped walnuts (optional)

1/4 cup chocolate chips (optional)

Streusel Topping:

1/2 cup all-purpose flour

1/2 cup rolled oats

1/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

    In a large mixing bowl, whisk together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

      In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. If using, fold in the chopped walnuts and chocolate chips.

          Pour the batter into the prepared loaf pan and spread it evenly.

            For the streusel topping, combine the flour, rolled oats, brown sugar, and cinnamon in a small mixing bowl. Drizzle in the melted butter and mix until crumbly.

              Sprinkle the streusel mixture over the top of the zucchini bread batter evenly.

                Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil during the last 15 minutes of baking.

                  Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                      - Presentation Tips: Slice the bread and serve it on a wooden cutting board. Optionally, sprinkle a little powdered sugar on top or drizzle with honey for added sweetness. Enjoy with a cup of tea or coffee!