Kristen's .:Bestest Zucchini Bread:.
Jeannie Retherford
ingredients
- Batter
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce (or one snack-pack)
- 2 cups white sugar
- 2 1/2 cups zucchini (grated and drained)
- 2 teaspoons vanilla extract
- 3 cups flour
- 3 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped walnuts
- Crunchy Crumbly Top
- 1/2 cup flour
- 3/4 cup brown sugar
- 3 tablespoons butter or margarine
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/2 cup chopped walnuts
directions
- 1
1)Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans or one 9x9 square pan.
- 2
2)In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Pour Batter.
- 3
3)Squeeze crunchy crumbly mixture into little clumps and sprinkle on top of batter.
- 4
4)Bake in two 8x4 inch loaf pans for 60 to 70 minutes, or in one 9x9 square pan for 50 to 60 minutes. Cover with foil 10 minutes before taking out to avoid overbrowning on top.
Source: Jeannie Retherford
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