Print
Zucchini Spice Bread

Zucchini Spice Bread


Scale

Ingredients

Crumb Topping

  • 1/4 cup light brown sugar
  • 1/3 cup flour
  • pinch of cinnamon
  • 1/4 tsp vanilla extract
  • 2 1/2 Tbsp unsalted butter, melted

Zucchini Bread

  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups grated zucchini
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1/4 cup coconut oil, melted and slightly cooled
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract

Instructions

  1. For the crumb topping, combine brown sugar, flour, and cinnamon in a small bowl; add vanilla and melted butter and toss mixture with a fork until crumbly. Chill topping until ready to use.
  2. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. For the bread, whisk together flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt in a large bowl. Make a well in the center of the mixture. Combine zucchini, sugars, coconut oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until combined.
  3. Spoon batter into prepared pan and smooth top with an offset spatula; sprinkle with crumb topping. Bake for 50 minutes, until bread is golden and springs back to the touch. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely.

Nutrition

  • Calories: 215
  • Carbohydrates: 35

Keywords: Zucchini, Spice, Quick Bread

Back to top