Tuesday, August 12, 2014

Chocolate Chip Zucchini Bread with Oat Streusel

Pin It
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

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

find Me and My Pink Mixer on Bloglovin' and my other fave social media sites:

1 comment:

Note: Only a member of this blog may post a comment.