This is by far my favorite zucchini bread recipe.  I have tried a lot of different ones and this is the best!  It is super moist and the best part of this bread is the streusel topping.  Feel free to leave out the chocolate chips or nuts but don’t leave out the streusel topping.  Besides you are eating a bunch of zucchini and have half oil and applesauce making you feel healthy when eating.

Ingredients

Brown Sugar and Oat Streusel:

• 2/3 cups old-fashioned or quick oats
• 1/2 cup light or dark brown sugar
• 2 Tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold
• 1 Tablespoon chocolate chips (optional)

Zucchini Bread and Muffins:

• 1 large egg, beaten
• 1/2 cup light or dark brown sugar
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil or canola Oil
• 1/4 cup applesauce
• 1 cup grated zucchini (about 1 large)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup chocolate chips, optional (or use pecans or walnuts)

Directions

Preheat oven to 350F degrees. Spray a 9×5 (or 8×4) loaf pan with nonstick spray.

If making muffins, preheat oven to 425F degrees and spray a 12-count pan with nonstick spray. Set aside.

Make the streusel first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter (preferred) – or you may use your hands. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.

In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, applesauce, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.

Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel – press it down into the top. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. I covered the bread loosely with aluminum foil after 35 total minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.

If making muffins, fill 9-10 muffin cups all the way to the top. Press the streusel into the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the muffins in the oven, lower the oven temperature to 350F degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.

Bread and muffins stay covered tightly at room temperature or refrigerator for up to 5 days. Bread and muffins freeze well for up to 3 months. Recipes may easily be doubled, tripled, etc and baked in batches.

Recipe from Sally’s Baking Addiction