Zucchini Bread With Walnut Crumble Topping – Eggless

I have no idea why I have never baked zucchini bread before. It would be an understatement if I said that this Zucchini Bread with Walnut Crumble Topping was one of the moistest quick bread I have baked. It was just wonderful bread and it needs no words beyond this.

My oldest one has been asking me to make coffee cake for a while now as he loves the crumble topping in the coffee cake. Since this week is all about bread, I wanted to bake a quick bread for the category and that is when I thought why not make the Zucchini Bread with Walnut Crumble Topping?

I was initially thinking of making zucchini walnut bread, but then just the brown sugar crumble sounded boring, so I thought I would skip the walnut in the bread and use it for the crumble topping.

That is by far the best thing I have put in bread. The bread was super soft and the walnut crumble topping gave the bread the much-needed texture.

I used Greek yogurt in the bread and that compensated for the eggs. This is one of the breads that disappeared within a day, showing that everyone in the house just loved it.

My other recipes from this Marathon -

Soups

Appetizers / Snacks

Breads and Rolls

Preparation time - 10 minutes
Baking time - 50 - 60 minutes
Difficulty level - easy

Ingredients to make Zucchini Bread with Walnut Crumble Topping - makes 1 standard 9 x 4 loaf pan

For the bread -

• All-purpose flour - 1 ½ cups
• Baking powder - 1 tsp
• Baking soda - ½ tsp
• Salt - ½ tsp
• Cinnamon - 1 ½ tsp
• Nutmeg - ¼ tsp
• Sugar - 1 cup
• Zucchini - 1 medium (grated)
• Greek yogurt - ½ cup (I used Vanilla flavor and one 5 oz container)
• Vegetable oil - ¼ cup
• Vanilla extract - 1 tsp
• Butter and all-purpose flour - for greasing and dusting the loaf pan

For the Walnut crumble topping -

• All-purpose flour - ⅓ cup
• Brown sugar - ¼ cup
• Walnuts - ½ cup (chopped)
• Butter - 3 tablespoon (cold)

Procedure to make Zucchini Bread with Walnut Crumble Topping -

• Preheat the oven to 350 F. Liberally grease the loaf pan with butter and then dust it with flour.

• In a large bowl, add the yogurt and the sugar. Beat it with a hand mixer until smooth and fluffy.

• Add oil and then blend again.

• Add the grated zucchini and the vanilla extract and mix.

• Sift the flour and the rest of the dry ingredients directly over the wet ingredients and gently mix to combine.

• Pour the prepared batter into the greased and floured loaf pan.

To make the crumble topping -

• Add the all-purpose flour, brown sugar, and walnuts in a bowl. Chop the butter into tiny pieces and then using your hand mix everything together.

• Add this crumble topping evenly over the batter and bake for 50 to 55 minutes or until the bread is golden brown and the toothpick inserted in the center comes out clean.

• Let it cool in the pan for about 10 minutes and then cool it completely on a wire rack.

• Serve the Zucchini Bread with Walnut Crumble Topping after slicing them

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Recipe

Zucchini Bread With Walnut Crumble Topping - Eggless

It would be an understatement, if I said that this Zucchini Bread with Walnut Crumble Topping was one of the moistest quick breads I have baked. It was just wonderful bread and it needs no words beyond this.

5 from 13 votes

Print Pin Rate

Course: Bread, Breakfast

Cuisine: American

Diet: Gluten Free, Low Fat

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 12 slices

Calories: 207kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  Oven
• ▢
  spatula
• ▢
  bowl
• ▢
  Beater

Ingredients

For the bread -

• ▢ 1 ½ cups All purpose flour
• ▢ 1 teaspoon Baking powder
• ▢ ½ teaspoon Baking soda
• ▢ ½ teaspoon Salt
• ▢ 1 ½ teaspoon Cinnamon
• ▢ ¼ teaspoon Nutmeg
• ▢ 1 cup Sugar
• ▢ 1 medium Zucchini grated
• ▢ ½ cup Greek yogurt I used Vanilla flavor and one 5 oz container
• ▢ ¼ cup Vegetable oil
• ▢ 1 teaspoon Vanilla extract
• ▢ for greasing Butter and all purpose flour and dusting the loaf pan

For the Walnut crumble topping -

• ▢ ⅓ cup All purpose flour
• ▢ ¼ cup Brown sugar
• ▢ ⅓ cup Walnuts chopped
• ▢ 3 tablespoon Butter cold

Instructions

• Preheat the oven to 350 F. Liberally grease the loaf pan with butter and then dust it with flour.
• In a large bowl, add the yogurt and the sugar. Beat it with a hand mixer until smooth and fluffy.
• Add oil and then blend again.
• Add the grated zucchini and the vanilla extract and mix.
• Sift the flour and the rest of the dry ingredients directly over the wet ingredients and gently mix to combine.
• Pour the prepared batter into the greased and floured loaf pan.

To make the crumble topping -

• Add the all purpose flour, brown sugar and walnuts in a bowl. Chop the butter into tiny pieces and then using your hand mix everything together.
• Add this crumble topping evenly over the batter and bake for 50 to 55 minutes or until the bread is golden brown and the toothpick inserted in the center comes out clean.
• Let it cool in the pan for about 10 minutes and then cool it completely on a wire rack.
• Serve the Zucchini Bread with Walnut Crumble Topping after slicing them

Nutrition

Calories: 207kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 207mg | Potassium: 98mg | Fiber: 1g | Sugar: 22g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!