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Healthy Whole Wheat Zucchini Bread Recipe with Easy Cinnamon Oat Crunch Topping

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A moist and tender whole wheat zucchini bread topped with a crunchy cinnamon oat crumble, perfect for a wholesome breakfast or snack.

Ingredients

Scale
  • 2 cups (240g) whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • About 2 cups (300g) grated zucchini, squeezed dry
  • 2 large eggs, room temperature
  • ¾ cup (150g) packed brown sugar
  • ½ cup (120ml) unsweetened applesauce
  • ¼ cup (60ml) vegetable oil (can substitute melted coconut oil)
  • 1 teaspoon vanilla extract
  • For the Cinnamon Oat Crunch Topping:
  • ½ cup (40g) old-fashioned rolled oats
  • ¼ cup (50g) brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (42g) cold unsalted butter, cubed
  • ¼ cup (30g) chopped nuts (walnuts or pecans, optional)

Instructions

  1. Grate about 2 cups (300g) of zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  2. In a large bowl, whisk together whole wheat flour, baking soda, baking powder, ground cinnamon, and salt until evenly combined.
  3. In a separate bowl, beat eggs. Add brown sugar, unsweetened applesauce, vegetable oil, and vanilla extract. Mix until smooth and well combined.
  4. Fold the squeezed zucchini into the wet ingredients.
  5. Gently fold the wet mixture into the dry ingredients using a spatula. Stir just until no dry flour remains; do not overmix.
  6. Prepare the cinnamon oat crunch topping by combining rolled oats, brown sugar, cinnamon, and optional chopped nuts in a small bowl. Add cold cubed butter and crumble it into the oat mixture using a pastry cutter or fingers until coarse crumbs form.
  7. Pour the batter into a greased or parchment-lined 9×5 inch loaf pan. Evenly sprinkle the cinnamon oat crunch topping over the batter, pressing lightly so it sticks.
  8. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. The topping should be golden and crisp.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out zucchini moisture thoroughly to avoid dense or gummy bread. Do not overmix batter to keep bread tender. If oat topping browns too fast, tent with foil halfway through baking. Cool completely before slicing to prevent crumbling. Optional nuts can be omitted or replaced with seeds for allergies. Gluten-free option: substitute whole wheat flour with almond flour or gluten-free blend.

Nutrition

Keywords: zucchini bread, whole wheat, healthy baking, cinnamon oat topping, breakfast bread, snack, wholesome, easy recipe

Find it online: https://tablemira.com/healthy-whole-wheat-zucchini-bread-recipe-with-easy-cinnamon-oat-crunch-topping/