Zucchini Bread with Cinnamon Sugar Topping

Zucchini Bread with Cinnamon Sugar Topping

59
Beth Stauffer 0

"This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!"
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Ingredients

1 h 20 m servings 310 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
  2. Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
  3. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Reviews

59
  1. 69 Ratings

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Most helpful positive review

I cut this recipe back to 12 servings and made muffins out of the batter. Instead of vegetable oil, I used melted butter. I cut the melted butter by half and substituted homemade applesauce for ...

Most helpful critical review

IT WAS QUITE GOOD BUT LACKING THE "I WANT MORE" TASTE

I cut this recipe back to 12 servings and made muffins out of the batter. Instead of vegetable oil, I used melted butter. I cut the melted butter by half and substituted homemade applesauce for ...

This was delicious!!! I made so many batches and gave them to friends and family. They all loved them!!! And now i have tons of people asking for the recipe. However I didnt add the raisins ......

Excellent - other than making muffins instead of bread I didn't, and wouldn't, change a thing. Just right cinnamon flavor - neither too heavily spiced nor too sweet. Loved the raisins, which co...

This was really good. I added 1/2 cup chopped walnuts, 1/2 cup regular raisins and 3t. cinnamon (instead of the 1t) to the mix and it turned out perfect!

Great recipe! I left out the raisins.

Excellent zucchini recipe. Everyone loved it. I added some nutmeg with the cinnamon. I will be making this for years to come.

I actually forgot to add the topping (I know! I can't believe it!) but this bread was still yummy without it! Omitted the raisins and added chocolate chips instead. No complaints heard in thi...

IT WAS QUITE GOOD BUT LACKING THE "I WANT MORE" TASTE

This zucchini bread was very good. I made this as written with the exception of omitting the golden raisins and adding a cup of chopped walnuts. I would make the following changes next time. ...