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Published: Sep 19, 2016 · Modified: Feb 2, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Zucchini Bread With Walnut Crumble Topping – Eggless

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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.

Zucchini Bread with Walnut Crumble Topping in a dish.

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.

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

Sliced Egg less Zucchini Bread.

My other recipes this Marathon –

Soups

  • Miso Soup With Tofu – Vegetarian Miso Soup
  • Middle Eastern Chick Peas Soup – Vegan Garbanzo Beans Soup
  • Mexican Flavored Roasted Butternut Squash Soup

Appetizers / Snacks

  • Zucchini Potato Tots | Baked Zucchini And Potato Tater Tots
  • Plantain Balls | Kaklo | Krakro | Ghanaian Spicy Plantain Fritters
  • Oven Baked Cheesy Smashed Potatoes
  • Turkish Cigar Pastry – Savory Spinach And Feta Cigars
  • Refried Bean Cakes Recipe
  • Mozzarella Sticks – Egg Less And Baked

Breads and Rolls

  • Heart Shaped Cinnamon Rolls | Sweet Heart Cinnamon Rolls
  • Pizza Swirl Bread Recipe
  • Hawaiian Buns | King Hawaiian Sweet Buns | Hawaiian Sweet Rolls
  • Focaccia with Herbed Oil and Caramelized Onions

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)
Zucchini Bread cut and served.

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.
Beating sugar with hand mixer.
  • 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.
Sifting flour and adding in the batter.
Mixing batter with spatula.
  • 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.
Zucchini Bread dough in a bowl.
  • 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.
Dough in a tin ready to bake.
  • Let it cool in the pan for about 10 minutes and then cool it completely on a wire rack.
Zucchini Bread is baked perfectly and ready to serve.
  • Serve the Zucchini Bread with Walnut Crumble Topping after slicing them
Zucchini Bread with Walnut Crumble Topping is ready.

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Zucchini Bread With Walnut Crumble Topping

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
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 1 loaf
Calories: 2489kcal
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: 2489kcal | Carbohydrates: 448g | Protein: 43g | Fat: 63g | Saturated Fat: 25g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 2509mg | Potassium: 1179mg | Fiber: 12g | Sugar: 263g | Vitamin A: 1463IU | Vitamin C: 36mg | Calcium: 539mg | Iron: 14mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Focaccia with Herbed Oil and Caramelized Onions
Gai Mei Bao – Chinese Cocktail Buns – Chinese Coconut Buns »

Reader Interactions

Comments

  1. nancy says

    January 31, 2022 at 3:45 pm

    5 stars
    This is such a yummy bread!

    Reply
  2. Jacqui says

    January 30, 2022 at 1:55 pm

    5 stars
    The topping for this banana bread is everything! Amazing and clever!

    Reply
    • Sandhya Ramakrishnan says

      January 31, 2022 at 10:35 am

      Thank you!

      Reply
  3. Srivalli Jetti says

    December 05, 2016 at 4:02 am

    Wow that surely looks so festival!..very nice one..

    Reply
  4. Priya Srinivasan says

    November 22, 2016 at 11:42 am

    That looks so festive sandhya!!! That walnut topping is yummmo!!!

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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