Zucchini Bread with Crumb Topping
Author: Nikki
This zucchini bread is so moist and the crumb topping and Buttercream frosting really blow it out of the park!
  • 2 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 cups shredded zucchini
  • 2 cups sugar
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
Crumb Topping
  • ¼ cup butter
  • ½ cup flour
  • ½ cup oats
  • ½ cup brown sugar
  • ¼ cup sugar
  • ¼ cup butter, softened
  • 2 cup powder sugar
  • ¼ cup milk
  • ½ teaspoon vanilla
for bread
  1. Preheat oven to 350 degrees F. Spray 3 8x4 inch loaf pans and set aside. Combine eggs, oil, vanilla, zucchini and sugar together in a large bowl. Stir in the remaining ingredients and pour into 3 prepared bread pans.
  1. Combine all ingredients cutting the butter in with a fork until it becomes crumbly. Distribute crumbs over the tops of batter in the three pans and bake for 30 minutes at 350 degrees F and then turn oven down to 325 degrees F and bake another 25 to 30 minutes. Cool on cooling racks.
  1. In a medium bowl, cream butter and add the rest of the ingredients. Beat until smooth. Put frosting into a large ziplock bag and snip off the end. Drizzle frosting over cooled bread.
Recipe by Chef in Training at https://www.chef-in-training.com/zucchini-bread-crumb-topping/