Tuesday, August 12, 2014

Chocolate Chip Zucchini Bread with Oat Streusel

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I'm going to miss summer and all of the free veggies from my parents garden!
My mom planted five zucchini plants just for me and my sister-in-law and we have been
loving it.
Zucchini for daaayyyzzzz :)





You can read about how I freeze zucchini here.


I haven't baked in awhile and I was having withdrawal, so with four zucchini sitting on my
kitchen counter, I decided on zucchini bread.
Not just plain zucchini bread, but zucchini bread with chocolate chips and a buttery
oat streusel - yummy!

You can make this zucchini bread in a regular size loaf pan if you like, but I love making
mini loaves to give to friends and co-workers.  That I way I don't eat all of them!

It only takes a few minutes to make your baked goods look extra special using small cellophane
bags, ribbon or fabric twist ties.

Your friends will love it and think you're all Martha Stewarty :)
Give it a try!




















Chocolate Chip Zucchini Bread with Oat Streusel

Oat Streusel:
2/3 C rolled oats or quick oats (I used a combination of both)
1/2 C light brown sugar
2 T flour
1/2 tsp. ground cinnamon
1/4 C unsalted butter, cold
1 T mini chocolate chips

Zucchini Bread:
1 large egg, beaten
1/2 C light brown sugar
1/2 C granulated sugar
1/2 C canola oil
1 C grated zucchini
2 tsp. vanilla extract
1 1/2 C all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 C chocolate chips

Directions:
Preheat oven to 350 degrees. Spray one large loaf pan or 6 mini loaf pans with cooking spray.
Set aside.
Make the streusel by adding the oats, brown sugar, cinnamon and flour in a medium bowl.
Cut in the butter using a pastry cutter or use your hands.  Mix until the streusel resembles coarse crumbs.
Stir in the mini chocolate chips.  Set aside.

In a medium size mixing bowl combine the beaten egg, sugars, oil, zucchini and vanilla; whisking until incorporated.  In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg together.  Pour the wet ingredients into the dry and mix with a spatula until combined.  Fold in chocolate chips. Do not over mix.
Spread batter into the prepared pans.

Directions for one regular size loaf pan:  Bake bread for 20 minutes.  Remove from oven and top with the streusel, pressing it down into the top.  Return to the oven for additional 25-30 minutes or until a toothpick inserted comes out clean.  You are adding the streusel later to prevent it from sinking to the bottom as it bakes.  Allow bread to cool in the pan on a wire rack for one hour before removing it from the pan.

For my mini loaf pans I used a large cookie scoop to fill the pans, using 2 scoops per mini pan.
I baked the loaves 8 minutes before removing them from the oven and adding the streusel.  I returned them to the oven for an additional 10-15 minutes.

Makes one large loaf or 6 mini loaves.

Recipe from Sally's Baking Addiction

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