Zucchini Bread With Crumble Topping And Icing Drizzle

Zucchini Bread With Crumble Topping And Icing Drizzle is one of those recipes that sneaks veggies into dessert and somehow makes everyone happy. It’s got that cozy, home-baked vibe with a sweet twist on top. If you’re into baking or just looking for a way to use up a mountain of zucchini from the garden, this one’s a winner.

Why You Should Try Zucchini Bread With Crumble Topping And Icing Drizzle

Honestly, zucchini bread is like the undercover hero of quick breads. It’s moist, flavorful, and a little bit sneaky because it hides veggies in a way that even the pickiest eaters won’t notice. Adding a crumble topping brings a nice crunch, and the icing drizzle? That’s just the cherry on top or should I say, the sugar on the zucchini. It’s not just tasty; it’s a great way to use up zucchini that’s threatening to take over your fridge.

Variation

I’ve played around with this recipe quite a bit over the years. Sometimes I swap the crumble topping for chopped nuts like walnuts or pecans for an extra texture punch. Other times, I add a handful of chocolate chips because, well, chocolate makes everything better, right? For a little twist, I’ve tossed in some cinnamon and nutmeg to give it a warm, spicy kick.

Adaly Kandice

Zucchini Bread With Crumble Topping And Icing Drizzle

Delicious moist zucchini bread topped with a crunchy crumble and drizzled with sweet icing.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 320

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini

• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, softened
• 1/2 teaspoon cinnamon

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

 

1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat oil and sugar until combined. Add eggs one at a time, then stir in vanilla.
4. Gradually mix dry ingredients into wet ingredients until just combined.
5. Fold in grated zucchini.
6. Pour batter into prepared loaf pan.

1. Combine brown sugar, flour, butter, and cinnamon until crumbly.
2. Sprinkle crumble evenly over the batter.

1. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean.
2. Cool in pan for 10 minutes, then transfer to wire rack.

1. Mix powdered sugar, milk, and vanilla until smooth.
2. Drizzle icing over cooled bread.

Notes

Use fresh zucchini and do not overmix the batter for a tender crumb. The crumble topping adds a delightful texture contrast. For a stronger zucchini flavor, increase zucchini amount by 1/2 cup.

Serving

This bread works great as a morning snack with coffee or an afternoon pick-me-up. If you want to get fancy, slice it up and serve with a dollop of cream cheese or a smear of nut butter. It also makes a surprisingly good base for a quick dessert just add fresh berries and a scoop of vanilla ice cream.

Tips for Zucchini Bread With Crumble Topping And Icing Drizzle

• Don’t squeeze out the zucchini too much. The moisture helps keep the bread tender.
• Use fresh zucchini for the best flavor and texture.
• Keep an eye on the crumble topping toward the end of baking so it doesn’t burn.
• If you want a thicker icing, add less milk; for thinner, add a splash more.
• Let the bread cool completely before icing to avoid melting the glaze.

Leftovers and Storage

Wrap the bread tightly in plastic wrap or store it in an airtight container. It keeps well for 3-4 days at room temperature or about a week in the fridge. You can also freeze slices individually, then pop them in the toaster or microwave for a quick treat.

Common Mistakes to Avoid

• Overmixing the batter. It can make the bread dense and chewy.
• Using too dry or too wet zucchini. Grate and measure carefully.
• Baking at too high a temperature. The bread might brown too fast on the outside and stay raw inside.
• Forgetting to cool before icing. The glaze will melt and run off, losing that pretty drizzle effect.

Nutrition Facts (per serving)

• Calories: 320 kcal
• Carbohydrates: 45 g
• Protein: 4 g
• Fat: 12 g
• Fiber: 2 g
• Sugar: 25 g

There you have it a zucchini bread recipe that’s as fun to make as it is to eat. If you try it, don’t be shy about tweaking the toppings or spices to suit your taste buds. Baking should never be boring!