Monday, August 11, 2014

Zucchini Bread with Crumb Topping and Frosting




Bread Batter:

6 eggs
4 cups sugar
4 tsp vanilla
6 cups flour
2 tsp baking soda
2 tsp salt
1/2 tsp baking powder
6 tsp cinnamon
1 1/2 c canola or vegetable oil
4 cups pureed zucchini
1 cup nuts, optional
1 cup raisins, optional

Beat eggs, sugar and vanilla until fluffy.  Add salt, soda, baking powder and cinnamon.  Beat again.  Add oil and zucchini.  When well blended add flour and mix well.  Add nuts and raisins if desired (I NEVER do). Pour batter into 3 greased bread pans (large size) or 6 small bread pans.  

Bake at 350 degrees for 1 hour.  

Crumb Topping:

1/4 cup butter
1/2 cup flour 
1/2 cup oats
1/2 cup brown sugar
1/4 cup sugar

Cut butter into other ingredients and crumble over the bread batter in prepared pans.

Frosting:

1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla

Allow loaves to cool and drizzle frosting over the top of the crumb topping.  BEST zucchini bread EVER!!!!!

NOTE:  I never add nuts or raisins.  I ALWAYS puree my zucchini instead of grating it - it makes for moister loaves AND freezes great in ziplock bags for future use.