Cinnamon Sour Cream Zucchini Loaf

Baked in a standard loaf pan or in a 9" cast iron frying pan coffee cake style, this zucchini bread is moist with a nutty crumbly topping.

Ingredients for two:

3 cups flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp cinnamon 

1 tsp salt

3 eggs

2 cups sugar

1 tsp vanilla

1/2 cup sour cream

1 cup vegetable oil

2 cups shredded zucchini

Topping:

1/2 cup flour

1/4 cup brown sugar

2 tbsps butter

1/2 cup finely chopped walnuts

1 tsp cinnamon

1/2 tsp vanilla

First, shred the zucchini on a box grater and wrap in paper towels. Squeeze out some of the liquid then set aside.

In a large bowl mix the flour, baking soda, baking powder, cinnamon and salt together. Set aside.

Whisk the eggs, sugar and vanilla together then add the sour cream, vegetable oil and zucchini. Add the wet ingredients to the dry and mix just until combined.

Grease and flour 2 loaf pans or 1 loaf pan and 1 - 9" cast iron pan. Divide the batter between both pans.

Mix all the ingredients for the topping together, gently rub with your hands, then sprinkle on top of each bread.

Bake at 350°F 60-70 minutes for the loaf pan and 25-30 minutes for the cast iron frying pan and always check with a cake tester.

Cool at least 10 minutes before tipping the loaf out of the pan careful that the crumble topping doesn't come off. A large spatula down the side of the pan can help.

I cut and served the coffee cake one right from the pan.

Oh, and these freeze nicely too.

Adapted from: thecraftyconundrum.blogspot.com

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