This delicious recipe for spiced Zucchini Bread has the most fabulous Cinnamon Toast Crunch cereal crumby topping.
Are you looking for a way to use up all of that summer zucchini that you have growing in your garden? This is it! Bake a loaf or two of Cinnamon Toast Crunch Zucchini Bread. The zucchini loaf is perfection with just the right amount of spice, and it’s very tender. And it has an amazing, crunchy topping using the best breakfast cereal!
This recipe comes from Jocelyn Delk Adams’ latest cookbook: Everyday Grand. There are a ton of recipes in this book that we would like to make! The tagline is “Soulful recipes for celebrating life’s big and small moments.” There are recipes in the book for all meals of the day, as well as menu suggestions. I would say that this is a cookbook that would be a great addition to your cookbook collection!
Here are just a few of the wonderful recipes we’d like to make:
- Blender Cinnamon Roll Dutch Baby
- Elvis Banana Bread
- Cereal Crusted Buffalo Chicken Tenders
- Flamin’ Hot Doritos Fried Mozzarella Cheese Sticks
- Watermelon Salad with Tomato, Pickled Onion, Mint and Feta
- Lasagna Stew
- Gooey Baked Cheesy Grits
- Dirty Rice Risotto
- Creamy Louisiana Cajun Shrimp Alfredo
- Philly Steak Mac and Cheese
- Auntie’s Southern Baked Chicken
- Brownie-Stuffed Birthday Cookies
- Strawberry Lemonade Angel Pie
Ingredients needed:
- Cinnamon Toast Crunch Cereal
- light brown sugar and granulated white sugar
- all purpose flour
- ground cinnamon
- Kosher salt
- unsalted butter
- baking powder and baking soda
- ground cinnamon and ground nutmeg
- eggs
- vegetable or canola oil
- vanilla extract
- zucchini
How to make Cinnamon Toast Crunch Zucchini Bread:
The complete, printable recipe is at the end of this post.
MAKE THE TOPPING:
MAKE THE ZUCCHINI BREAD:
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Position a rack in the middle of the oven and preheat to 350℉. Spray an 8×4-inch loaf pan with nonstick spray and line it with a piece of parchment paper, leaving at least a 2-inch overhang on both longer sides.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg until combined.
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In a large bowl, use a hand mixer to beat the eggs on high speed until frothy, about 1 minute. Add the granulated sugar and beat on high to incorporate, about 1 minute.
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With the mixer running on medium-high speed, add the oil in a steady stream and beat until the mixture has the thickness and texture of mayonnaise, about 1 minute. Add the vanilla and beat until incorporated, about 15 seconds. Add the dry ingredients to the wet ingredients and mix on low speed just to combine. Using a rubber spatula, fold in the zucchini just until combined- the batter will be very thick.
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Transfer the batter to the prepared pan and smooth the top. Evenly sprinkle the topping over it.
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Bake for 1 hour to 1 hour and 15 minutes, until a toothpick or cake tester inserted into the center comes out clean and the loaf starts to pull away from the sides of the pan.
Let cool in the pan on a wire rack for 15 minutes, then use the overhanging parchment to lift the bread from the pan and set it on the rack. Let cool completely, ideally overnight, before slicing and serving (letting it rest really helps set the bread’s texture).
See those little flecks of zucchini in there? This bread does not taste like zucchini. The zucchini just gives it some great moisture and adds to the texture too. It’s a lovely spiced bread. It’s kid friendly too (they won’t notice the zucchini at all). Enjoy!
Favorite Bread Recipes:
- Pumpkin Cheesecake Bread
- Sour Cream Banana Bread
- Date Nut Bread
- Grammy’s Irish Soda Bread
- Raspberry Dark Chocolate Banana Bread
Cinnamon Toast Crunch Zucchini Bread
Ingredients
CINNAMON TOAST CRUNCH TOPPING:
- 2 heaping tablespoons Cinnamon Toast Crunch cereal
- 2 tablespoons packed light brown sugar
- 1 tablespoon all purpose flour
- ¾ teaspoon ground cinnamon
- pinch Kosher salt
- 1 tablespoon unsalted butter, melted
ZUCCHINI BREAD:
- 1½ cups all purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly grated nutmeg
- 2 large eggs, at room temperature
- 1 cup granulated white sugar
- ½ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 2 cups (about 2 medium) coarsely grated zucchini (squeezed of excess liquid with your hands)
Instructions
MAKE THE TOPPING:
- In a small re-sealable bag, lightly crush the cereal into smaller pieces of varying sizes- you should have small crumbs and larger chunks in there. Transfer to a medium bowl, add the brown sugar, flour, cinnamon and salt; stir to combine. Drizzle in the butter and stir with a fork until the topping looks like wet sand, then set aside.
MAKE THE ZUCCHINI BREAD:
- Position a rack in the middle of the oven and preheat to 350℉. Spray an 8x4-inch loaf pan with nonstick spray and line it with a piece of parchment paper, leaving at least a 2-inch overhang on both longer sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg until combined.
- In a large bowl, use a hand mixer to beat the eggs on high speed until frothy, about 1 minute. Add the granulated sugar and beat on high to incorporate, about 1 minute.
- With the mixer running on medium-high speed, add the oil in a steady stream and beat until the mixture has the thickness and texture of mayonnaise, about 1 minute. Add the vanilla and beat until incorporated, about 15 seconds. Add the dry ingredients to the wet ingredients and mix on low speed just to combine. Using a rubber spatula, fold in the zucchini just until combined- the batter will be very thick.
- Transfer the batter to the prepared pan and smooth the top. Evenly sprinkle the topping over it.
- Bake for 1 hour to 1 hour and 15 minutes, until a toothpick or cake tester inserted into the center comes out clean and the loaf starts to pull away from the sides of the pan. Let cool in the pan on a wire rack for 15 minutes, then use the overhanging parchment to lift the bread from the pan and set it on the rack. Let cool completely, ideally overnight, before slicing and serving (letting it rest really helps set the bread's texture).