This extra healthy and delicious zucchini bread with streusel topping is loaded with vitamins and minerals, fiber, protein, and satisfaction! We got einkorn flour (you can also use all-purpose) which has more than twice the nutritional value of regular whole wheat flour. 3-4 cups of healthy fresh zucchini, plus pecans, and eggs for protein!
The streusel topping just kicks the satisfaction level of this hardy loaf up a notch above the rest!
How To Make Einkorn Zucchini Bread with Streusel Topping!
This recipe is super easy to make! It only takes about 20 minutes to stir together and turns out 2 generous loaves!
The first thing I do is chop up my zucchini in the food processor… You can also shred it with a cheese grater, but the food processor is so much faster and easier. Then sprinkle your bowl of shredded or chopped zucchini with a pinch or two of salt and give it a stir. Let the zucchini sit while you put the rest of the recipe together so the juices release.
The next thing I do is generously butter my 2 stoneware loaf pans, I’m linking them here if you’re interested! I’m an amazon affiliate and make a very small commission on purchases at no cost to you.)
You can also use your favorite large loaf pans instead, but whatever your use, make sure you butter all the corners really well so the loaf does not stick!
Gather Simple, Easy Ingredients
- 3 medium zucchini (3 cups drained shredded or chopped zucchini)
- 3 cups flour (4 cups fresh ground einkorn flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups brown sugar
- 3 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 cup chopped pecans
- For the Streusel Topping:
- 1/2 cup butter
- 1 cup flour (any kind)
- 1 cup brown sugar
- 1 cup rolled oats or quick oats
- 1 teaspoon cinnamon
- 1/3 cup chopped pecans
- pinch of salt
Add Your dry ingredients to a large mixing bowl and give them a stir till well incorporated. Then make a nest in the middle and add your 3 eggs, vanilla, chopped pecans, and your sour cream.
Then use a slotted spoon to squeeze the juices out of your chopped/shredded zucchini, measure out 3 cups and add to your mixing bowl.
Stir all ingredients together till well incorporated, and pour half into each buttered loaf pan.
Next, Make Streusel Topping!
Add to a medium bowl:
- 1 cup brown sugar
- 1 cup flour (I use einkorn flour)
- 1/2 cup chopped butter
- 1 cup rolled or quick oats
- 1 teaspoon cinnamon
- A pinch of salt
Use a wire whisk attachment on your stand mixer, or a hand mixer to blend these ingredients just till they resemble crumbly cookie dough.
Sprinkle tops of loaves evenly with the streusel topping.
How To Bake
Bake at 350 degrees F for 60-85 minutes till a fork or toothpick inserted into the middle comes out clean.
These streusel zucchini bread loaves will smell amazing, but let them cool before you cut them or remove them from the pans.
Once your loaves have cooled (for 15-20 minutes or more) ENJOY!!!
I hope your LOVE this recipe and tag me on Instagram with a photo of yours! It’s super delicious and pretty low guilt!
You may also enjoy these recipes:
No Knead Sourdough Artisan Bread
Pulled Pork Boston Butt Roast in the Oven
The Best Zucchini Bread with Streusel Topping
healthy and delicious zucchini bread with streusel topping is loaded with vitamins and minerals, fiber, protein, and satisfaction
Ingredients
- 3 medium zucchini (3 cups drained shredded or chopped zucchini)
- 3 cups flour (4 cups fresh ground einkorn flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups brown sugar
- 3 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 cup chopped pecans
- For the Streusel Topping:
- 1/2 cup butter
- 1 cup flour (any kind)
- 1 cup brown sugar
- 1 cup rolled oats or quick oats
- 1 teaspoon cinnamon
- 1/3 cup chopped pecans
- pinch of salt
Instructions
The first thing I do is chop up my zucchini in the food processor... You can also shred it with a cheese grater, but the food processor is so much faster and easier. Then sprinkle your bowl of shredded or chopped zucchini with a pinch or two of salt and give it a stir. Let the zucchini sit while you put the rest of the recipe together so the juices release.
The next thing I do is generously butter my 2 stoneware loaf pans
Add Your dry ingredients to a large mixing bowl and give them a stir till well incorporated. Then make a nest in the middle and add your 3 eggs, vanilla, chopped pecans, and your sour cream.
Then use a slotted spoon to squeeze the juices out of your chopped/shredded zucchini, measure out 3 cups and add to your mixing bowl.
Stir all ingredients together till well incorporated, and pour half into each buttered loaf pan.
Make Streusel Topping!
Add to a medium bowl:
- 1 cup brown sugar
- 1 cup flour (I use 1.5 cups einkorn flour)
- 1 cup chopped butter
- 1 cup rolled or quick oats
- 1 teaspoon cinnamon
- A pinch of salt
Use a wire whisk attachment on your stand mixer, or a hand mixer to blend these ingredients just till they resemble crumbly cookie dough.
Sprinkle tops of loaves evenly with the streusel topping.
Bake at 350 degrees F for 60-85 minutes till a fork or toothpick inserted into the middle comes out clean.
These streusel zucchini bread loaves will smell amazing, but let them cool before you cut them or remove them from the pans.
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