epicurious
Cinnamon Toast Crunch Zucchini Bread
This fun twist on zucchini bread from Jocelyn Delk Adams is covered in a buttery Cinnamon Toast Crunch topping. It's the ultimate afternoon snack.
👥 9 Servings👤 Jocelyn Delk Adams📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●oven
- ●whisk
- ●spatula
📝 Preparation Steps
1
Make the topping: In a small resealable bag, lightly crush the cereal into smaller pieces of varying sizes—you should have small crumbs and larger chunks in there. Transfer to a medium bowl, add the brown sugar, flour, cinnamon, and salt, and stir to combine. Drizzle in the butter and, using your hands or a fork, mix until the topping looks like wet sand, then set aside.
2
Make the zucchini bread: Position a rack in the middle of the oven and preheat to 350°F. Grease an 8 by 4 by 2-inch loaf pan with nonstick baking spray and line it with a piece of parchment paper, leaving at least a 2-inch overhang on both longer sides.
Nonstick baking spray(200 grams) granulated sugar1 cup(300 grams) coarsely grated zucchini (1 large or 2 medium), squeezed of excess liquid with your hands2 cups
3
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg until combined.
4
In a large bowl and using a handheld mixer, beat the eggs on high speed until frothy, about ⏱️ 1 minute. Add the granulated sugar and beat on high to incorporate, about ⏱️ 1 minute.
large eggs, at room temperature2(200 grams) granulated sugar1 cup(300 grams) coarsely grated zucchini (1 large or 2 medium), squeezed of excess liquid with your hands2 cups
5
With the mixer running on medium-high speed, add the oil in a steady stream and beat until the mixture has the thickness and texture of mayonnaise, about ⏱️ 1 minute. Add the vanilla and beat until incorporated, about ⏱️ 15 seconds. Add the dry ingredients to the wet ingredients and mix on low speed just to combine. Using a rubber spatula, fold in the zucchini just until combined—the batter will be very thick.
6
Transfer the batter to the prepared loaf pan and smooth the top. Evenly sprinkle the topping over it.
7
Bake for ⏱️ 1 hour to ⏱️ 1 hour ⏱️ 15 minutes, until a toothpick or cake tester inserted into the center comes out clean and the loaf starts to pull away from the sides of the pan. Let cool in the pan on a wire rack for ⏱️ 15 minutes, then use the overhanging parchment to lift the bread from the pan and set it on the rack. Let cool completely, ideally overnight, before slicing and serving (letting it rest really helps set the bread’s texture).
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