Pineapple-Zucchini Bread with Streusel Topping
Makes 2 loaves
Based on original recipe from:
November/December 2007 Grit Magazine
by Joanne Wright Schulte
3 eggs
2 cups sugar
1 cup salad oil
2 teaspoon vanilla
2 cups coarsely shredded, unpeeled zucchini
1 can (8 1/4 ounces) crushed pineapple, well drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1 cup finely chopped walnuts
1 cup raisins
Streusel (see below)
Heat oven to 350°F. Lightly grease two 9-inch loaf pans; set aside.
I grate my zucchini in a food processor. If I'm using end-of-season giant zucchinis, I cut the seeds out before grating.
In mixing bowl, beat eggs until frothy. Beat in sugar, oil and vanilla. Continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.
In second bowl (I just dump it on top of wet stuff I just put together, cuz I'm too damn lazy to wash a second bowl), stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, raisins and nuts. Add to zucchini mixture and stir just until all flour is moistened. Spoon batter into prepared pans. Bake 50 to 60 minutes. Yields 2 loaves. Enjoy!
So, I've been making my loaves with cinnamon sugar sprinkled on top and really like that, so I decided a streusel topping is the next logical step:
for the streusel:
2/3 cup all-purpose flour
1/2 cup brown sugar
6 Tbsp rolled oats
1/2 cup brown sugar
6 Tbsp rolled oats
1 cup chopped walnuts
6 Tbsp cold butter, cut in small pieces
1/2 to 1 tsp or so cinnamon
To make the streusel topping mix the flour, brown sugar, oats, and walnuts together in a small bowl.
Add the cold butter and mix with your fingers, breaking apart the butter and incorporating it until the mixture has no more dry flour, and has a crumbly texture.
Sprinkle the streusel topping evenly over the batter.
