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  • Colleen Clesen

Streusel Zucchini Bread


I’ve been trying to harvest all that I can from my garden before the weather gets cold on us. I’ve grown A LOT of zucchini that are gigantic! I’ve been trying to use it in soup, baby food and baked goodies.

I love this zucchini recipe for the fall and it tastes delicious with shredded apples or even carrots added in as well!


You can make it with any flour if your choice, I used a gf sprouted oat flour that I made by just grinding up sprouted oats in my blender jar. Enjoy this bread for breakfast with some protein or as a sweet treat warmed up with some butter on top!

Ingredients

  • 1 1/2 cups of shredded zucchini

  • 3/4 cup coconut sugar

  • 2 eggs

  • 1/2 cup coconut oil

  • 1 tsp vanilla extract

  • 1 1/2 cup flour ( I used oat flour)

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ginger powder

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt


Streusel Topping

  • 1/2 cup of oats

  • 1/3 cup brown sugar

  • 3 TBS of butter

  • 1 tsp cinnamon


Frosting

  • 1/2 cup organic powdered sugar

  • 2 TBS water or heavy whipping cream


Instructions

  1. Preheat oven to 350 F.

  2. In a separate bowl, using a fork, blend together Streusel ingredients until it makes coarse crumbs. Set aside.

  3. In a separate bowl, mix zucchini, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining dry ingredients. Mix to combine.

  4. Divide into greased loaf pan, then sprinkle the top of the loaf with Streusel mixture.

  5. Bake for approximately 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.

  6. Once the bread is out of the oven you can top with your frosting mixture! Enjoy!

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