I am totally in love with the weekend. Fritz and I zipped through quite a bit of our (lengthy) to-do list, and I still had time to do some reading, make this bread, and am now making pizza for dinner!
One is a veggie pizza with red sauce (broccoli and green onion from our CSA box) and the other is a white pizza with pesto, ham, and fresh-picked basil. The pizza dough is resting as we speak and the pizza stone is heating up in the oven. Sometimes it’s really nice to make dinner and not blog it–I can move quickly, not worry about making a mess, and also not care a whit that it’s raining outside and my light is rapidly disappearing. Not to mention Fritz will actually get to eat hot food for once!
Today was also Fritz’s first time ever having zucchini bread–and now he is one step closer to being a real American.
Cinnamon Streusel Zucchini Bread (adapted from Oh She Glows) Cinnamon Streusel Zucchini Loaf Printable Card
- 2 C flour–I used 1 C white and 1 C whole-wheat
- 2 T wheat germ
- 2 t baking powder
- 1 t baking soda
- 1/4 t salt
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1/2 C sugar
- 1/3 C each raisins and chopped walnuts
- 1 egg
- 1 1/4 C shredded zucchini (just wash it, but leave the skin on)
- 1 T maple syrup
- 1 1/4 C skim milk
For the topping:
- 2 T flour
- 2 T brown sugar
- 1 t cinnamon
- 1 1/2 T butter
This is a quick and easy recipe to throw together, with an impressive taste. Preheat the oven to 350 degrees and oil a loaf pan, then line it with parchment paper (makes it much easier to get the dang thing out).
I just love the way a loaf pan looks, all ready to go. So full of possibility.
In a mixing bowl, combine the dry ingredients (flour, wheat germ, salt, baking soda, baking powder, cinnamon, nutmeg, sugar, raisins, and walnuts. Give them a quick stir, then add the rest of the ingredients (except for the stuff for the topping…duh). Mix until combined and relatively lump-free (I mean, there are raisins in there and stuff), then pour into the loaf pan.
For the topping, use a fork to squish all the ingredients around until they form large crumbs, then drop over the top of the bread batter.
Bake on a middle rack in your oven until an inserted skewer comes out dry and it is a totally gorg deep brown, about an hour. Remove and cool before slicing (riiiiiight…). My topping sank down a bit into the loaf while baking, which actually made for a nice suprise during the subsequent consumption.
Serve this baby with butter, and iced coffee left over from the dregs of your husband’s earlier pot. Yum. A new and rare indulgence.
I handed a plate with a piece of bread on it to Fritz while he was locked away in our bedroom studying, and he came dashing out of the room looking incredulous. “Zucchini!”, he cried. “Such a moist loaf with the glorious textural addition of walnuts!”
Or something like that. Needless to say, he really liked it.
He’s a real American now.
16 comments
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Heidi @ Food Doodles
July 8, 2011 at 7:59 pm (UTC -4) Link to this comment
Yummy! I love zucchini bread
I’ve really been craving some lately and I love those spices in there. Looks delicious!
Lisa @ Sweet as Sugar Cookies
July 9, 2011 at 1:40 am (UTC -4) Link to this comment
I recently made zucchini bread but it never occurred to me to put streusel on top. What a delicious idea. I have a sweet treat linky party going on at my blog till Monday and I’d love it if you’d come by and link your bread up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html
Anne Klein
July 9, 2011 at 7:47 am (UTC -4) Link to this comment
Yum! I can’t wait to make this.
Ashley
July 9, 2011 at 5:13 pm (UTC -4) Link to this comment
You have to post a a recipe for your pizza dough!!! Danny and I are dying to make our own pizza’s at home, but we like really thin crust. Next time you make pizza you have to blog about it!!! I’m dying for pizza at home! lol and loooove zucchini bread by the way!
Lauren Zietsman
July 9, 2011 at 7:04 pm (UTC -4) Link to this comment
good news! I’m posting a pizza recipe RIGHT now!!
Anne Klein
July 9, 2011 at 7:12 pm (UTC -4) Link to this comment
Same here. We like really thin crisp crust.
Sasha
July 10, 2011 at 2:48 pm (UTC -4) Link to this comment
Yet to have a zucchini cake or bread…i know, sad huh! But i really would love to try my hand at making it some day as they look and sound scrummy, yours especially! If i do finnalllyyy get round to making one I hope to give this recipe a try, I think your beautiful photos swung it for me
oh yes, can i ask what size your loaf pan is? Im in the UK and sometimes pans can vary a bit i think, so best be on the safe side!
Lauren Zietsman
July 10, 2011 at 4:50 pm (UTC -4) Link to this comment
9 1/4 x 51/2, I believe. kinda hard to read
but the batter won’t rise a ton, so you can just fill a loaf pan until it’s mostly full and just wish for the best 
Amanda
July 10, 2011 at 3:03 pm (UTC -4) Link to this comment
This recipe looks amazing! I love that there’s very little added fat and sugar—who needs it with zucchini and raisins to keep things moist and sweet? And cinnamon streusel! Heavenly. Thanks for sharing.
Lauren Zietsman
July 10, 2011 at 4:44 pm (UTC -4) Link to this comment
that’s the main reason I was attracted to the recipe…and trust me the bread doesnt get moister and sweeter than this anyway!
katshealthcorner
July 10, 2011 at 10:40 pm (UTC -4) Link to this comment
Have I ever told you how much I love your blog?
Lauren Zietsman
July 10, 2011 at 11:48 pm (UTC -4) Link to this comment
I think you’ve mentioned it!
you are my number one commenter 
chocolateandcarrots
July 11, 2011 at 10:26 am (UTC -4) Link to this comment
Yummmmm! I’m proud to be an American who loves zucchini bread.
The cinnamon streusel on this bread looks amazingggg! 
Mary @ Delightful Bitefuls
July 14, 2011 at 11:06 am (UTC -4) Link to this comment
LOVE this! And love that it’s healthy with all that zucchini
New to your blog; happy I found you!
Mary xo
Delightful Bitefuls
Kory
July 25, 2011 at 12:27 pm (UTC -4) Link to this comment
I loved this bread! I added about 1/4 cup of fat free plain yogurt and 1/4 cup of apple sauce and it came out great! Sadly, it did take a little longer to cook; however, the moist results were definitely worth the wait.
Lauren Zietsman
July 25, 2011 at 3:39 pm (UTC -4) Link to this comment
yum I’m glad to hear it came out!