Zucchini Applesauce Bread with Brown Sugar Oat Streusel
Zucchini Applesauce Bread with Brown Sugar Oat Streusel is a moist quick-bread that’s chock full of grated zucchini, applesauce, and cinnamon. The streusel topping brings the perfect light crunch adding a delicious and rustic texture.
½cupoatsrolled, regular or quick *but not instant*
½cupwalnutschopped, optional (or pecans)
Zucchini Applesauce Batter
1 teaspoonbaking powder
¼cupyogurt, plain or sour cream
1 ½cupgrated zucchini
Heat oven 350F. Place a rack in the center of the oven.
Prep the pan - Makes one loaf
Line a bread loaf pan with parchment paper leaving enough so it trails over the sides. Spray with non-stick spray or lightly coat with butter.
In a large bowl combine all ingredients. Using a fork or a pastry cutter, work the butter in and thoroughly mix until the texture is crumbly, with some larger pieces and some smaller. If your mixture is a bit wet, add more flour. If it's a bit dry, add another tablespoon of butter. This mixture is a double batch and makes enough for 2+ loaves. I often freeze half of it to use for later.
Whisk dry ingredients in a small bowl and set aside.
In a mixing bowl, beat butter and sugars until light and some air is incorporated, add eggs one at a time, beating between each addition.
Add vanilla, then applesauce, and the yogurt (or sour cream). Mix until combined.
Mix in the dry mixture until just incorporated.
Fold in the shredded zucchini.
Pour into the prepared loaf pan.Sprinkle generously with the streusel topping.
Bake at 350f for about 40-50 minutes, checking at the 30 mark to see how brown the top is coming along. Cover loosely with foil to prevent over-browning. Test with a skewer or toothpick for doneness. When it comes out clean, it's done. Let cool in the loaf pan 30 minutes. Lift up by using the sides of the parchment and transfer to a cooling rack. Carefully holding with one hand, peel off the parchment and let cool on a cooling rack until ready to slice and serve.