You’ll love how moist the shredded zucchini makes this yummy quick bread.
Zucchini Streusel Bread
Serves: 1 (8x4-inch) loaf
Ingredients
- Streusel:
- 1⁄2 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons firmly packed light brown sugar
- 1⁄4 teaspoon kosher salt
- 1⁄4 cup unsalted butter, melted
- Bread:
- 2 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 cups shredded zucchini, squeezed dry
- 2⁄3 cup whole buttermilk
- 1⁄3 cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat oven to 350°. Spray an 8x4-inch loaf pan with baking spray with flour.
- For streusel: In a small bowl, whisk together flour, granulated sugar, brown sugar, and salt. Add melted butter, and whisk until mixture is crumbly.
- For bread: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Stir in zucchini.
- In another small bowl, whisk together buttermilk, melted butter, and egg. Pour over flour mixture; stir just until moistened. Spoon batter into prepared pan. Top with streusel.
- Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
