Zucchini Walnut Streusel Bread

Zucchini Walnut Streusel Bread is a delicious variation on a classic zucchini bread…the little extra crunch of the topping sets it apart from your everyday quick bread.

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Writing about food is a lot like writing about fashion, you need to keep one eye firmly fixed on the coming season.   Even during the high point of summer with all the hoopla about tomatoes and basil and ice cream,  there’s a little voice somewhere in the back of my mind whispering about what’s ahead.

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Zucchini is the ultimate symbol, sometimes comically so, of summer’s abundance, but a classic zucchini bread can’t help but suggest the coming cooler days and darker evenings.  I love it.  And this bread, with lots of spices and a streusel topping really drives the point home.

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Zucchini Walnut Streusel Bread

Ingredients

  • 2/3 cup vegetable oil
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 Tbsp vanilla paste (or extract)
  • 1/4 tsp cardamom (or cinnamon)
  • 1/4 tsp nutmeg
  • 1/4 tsp clove
  • 1/4 tsp allspice
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • about 1 1/2 cups freshly grated zucchini
  • 1/2 cup chopped walnuts
    for the streusel:
  • 1/3 cup all-purpose flour
  • 1/4 cup brown sugar
  • 3 Tbsp rolled oats
  • 1/2 cup chopped walnuts
  • 3 Tbsp cold butter, cut in small pieces

Instructions

  1. Set your oven to 350F
  2. Beat the sugar and the oil together. Add the eggs one at a time, and then the vanilla paste and spices.
  3. Whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet, mixing just until it is combined.
  4. Fold in the zucchini and walnuts and spread the mixture into a buttered and floured 9x5 loaf pan. It is a thick batter, so spread it out evenly with a spatula.
  5. To make the streusel topping mix the flour, brown sugar, oats, and walnuts together in a small bowl.
  6. Add the cold butter and mix with your fingers, breaking apart the butter and incorporating it until the mixture has no more dry flour, and has a crumbly texture.
  7. Sprinkle the streusel topping evenly over the batter.
  8. Bake for about 50 minutes, or until a toothpick comes out without wet batter clinging to it.
  9. Cool for 15 minutes before removing from pan.
http://theviewfromgreatisland.com/zucchini-streusel-bread/

I like to use tender, young zucchini when I bake, not those whopping monsters our gardening ‘friends’  unload on our doorsteps when we’re not home.

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23 Comments

  • Reply
    gardener and baker
    July 6, 2014 at 11:43 am

    I’m one of those gardening friends who uses the “whopping monster” zucchinis to make bread and my family loves it. In addition, my neighbors and “friends” gladly open their door when I bring round the fruit of my gardening efforts. FYI – Zucchini grows at an extremely fast pace and hides under gigantic leaves so its hard to find them when they are small and tender. I like to think we’re not unloading so much as sharing.

    • Reply
      Sue
      July 6, 2014 at 1:07 pm

      Sounds like you’ve got lots of zucchini bread in your future!

  • Reply
    Zucchini Walnut Streusel Bread | Recipe Archive
    July 30, 2013 at 6:11 am

    […] View Recipe Ingredients & Preparation Instructions […]

  • Reply
    grace
    July 29, 2013 at 7:02 am

    streusels make everything better, though in my experience, zucchini bread needs no help in that area! great loaf, sue!

  • Reply
    Zucchini Walnut Streusel Bread | Breads of the ...
    July 29, 2013 at 2:41 am

    […] "Writing about food is a lot like writing about fashion, you need to keep one eye firmly fixed on the coming season. Even during the high point of summer with all the hoopla about tomatoes and basil and ice cream, there’s a little voice somewhere in the back of my mind whispering about what’s ahead." http://bit.ly/16qalGN  […]

  • Reply
    Zucchini Walnut Streusel Bread | MBSIB: The Man...
    July 28, 2013 at 8:08 am

    […] "Writing about food is a lot like writing about fashion, you need to keep one eye firmly fixed on the coming season. Even during the high point of summer with all the hoopla about tomatoes and basil and ice cream, there’s a little voice somewhere in the back of my mind whispering about what’s ahead." http://bit.ly/16qalGN  […]

  • Reply
    Ash- foodfashionparty
    July 27, 2013 at 5:17 pm

    The struesel takes this moist bread to another level.
    This is my first time on your blog and I do love how simple and chic it is.

    • Reply
      Sue
      July 28, 2013 at 8:44 am

      Thanks, Ash—I just visited your blog and fell in love with your spicy plum barbecue sauce!

  • Reply
    Weekly Rays of Sunshine #39 | Recipes and Ramblings with the Tumbleweed Contessa
    July 27, 2013 at 8:27 am

    […] Zucchini Streusel Bread from The View from Great Island […]

  • Reply
    bellini
    July 27, 2013 at 4:41 am

    I like the addition of the streusel topping on top of your zucchini bread.

  • Reply
    Dom
    July 27, 2013 at 3:31 am

    um… very sophisticated new blog look… so chic, so very YOU!… loving the zucchini bread too, those little specs of bright green really set off the caramel tones… a slice please lady…

  • Reply
    Tricia @ Saving room for dessert
    July 26, 2013 at 9:48 am

    We just planted some more zucchini so I hope to make this before the season is over. Love the topping! Have a great weekend Sue – still just love your new look!

  • Reply
    Patricia @ ButterYum
    July 26, 2013 at 4:22 am

    What a beautiful loaf!

  • Reply
    grahampn
    July 25, 2013 at 11:26 pm

    su frase es magnífica
    grahampn bb4arg48

  • Reply
    Laura (Tutti Dolci)
    July 25, 2013 at 10:09 pm

    I love your new look and I can never resist a streusel-topped bread. Yum!

  • Reply
    Mary
    July 25, 2013 at 9:22 pm

    Sue, love your new website! The look is nice, clean & easy to navigate! Congratulations!

    Delicious looking zucchini bread too! As I have had an abundance given to me I’ll be making your recipe tomorrow! I’ve also learned recently it’s great to shred and freeze. It will be nice to use local produce in January in New England!

    Have a great weekend!

  • Reply
    Denise @ magnoliaverandah
    July 25, 2013 at 9:01 pm

    Oh yes I am loving the new image. It makes your photos look even better – clean and stylish (I really must get away from using my iphone and get the real camera out). That zucchini bread is on the list for this weekend. It looks amazing with that topping.

  • Reply
    Averie @ Averie Cooks
    July 25, 2013 at 8:26 pm

    Sue I love your new site!! It’s so much fresher, more you, and just way more polished and beautiful. Congrats! I know what a great feeling it is to have a site makeover. The process sucks but the results are so worth it!

    And I love zuke bread. And streusel topping. YUM!

  • Reply
    The Café Sucre Farine
    July 25, 2013 at 1:39 pm

    Sue, you have take zucchini bread up into the stratosphere, wow, wow, wow! It looks super amazing. It could definitely pass for dessert!

  • Reply
    Candace
    July 25, 2013 at 1:36 pm

    Great recipe – it’s in the oven right now! I assume it’s baked at 350? Didn’t see the temp anywhere but most of my zucchini bread recipes are baked at that. Your new website is very clean and great looking!
    Cheers!

    • Reply
      Sue
      July 25, 2013 at 1:39 pm

      Thanks, Candace, I’m still getting used to the ziplist recipe form…yes, 350F, I just added it.

  • Reply
    Susan Otto
    July 25, 2013 at 3:27 am

    I love the new look of your blog. Great Job! The zucchini bread looks amazing as well!

    • Reply
      Sue
      July 25, 2013 at 7:43 am

      Thanks, Susan!

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