Zucchini Bread with Oat Crumble

Steph Guinnane false

In a large bowl, whisk together all wet ingredients; melted butter, eggs, and vanilla extract.

1

Mix wet ingredients

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In another bowl, mix together flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.

2

Mix dry ingredients

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In the bowl of the wet ingredients stir in shredded zucchini. This helps to prevent overmixing.

3

Add in zucchini

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Using a spatula, mix together wet and dry ingredients, folding until just combined.

4

Mix wet & dry ingredients

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Don’t overmix - couple of small flour strikes in the batter is ok.

5

Batter will have a thicker consistency

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Combine oats, brown sugar, flour, cinnamon, and cold cubed butter. Cut cold butter into the flour mixture until it resembles a coarse crumb.

6

Make oat crumble

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Pour batter into the prepared loaf pan; it should be about ⅔ full. Smooth batter to ensure the batter is level.

6

Pour batter into pan

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Evenly sprinkle oat crumble on top of the batter. Bake at 350°F (177°C) for 60-70 minutes.

6

Add oat crumble

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