Crumb topped Biscoff Zucchini Bread ♔Carol1229♔

(originally made 8/2012)

Another winner from the Zucchini Bread Queen- Carol!   Jake went through a phase of loving Biscoff, my sister overloaded us with it and I ended up with 2 full jars after he tired of it.    When Carol posted this bread, I knew it was going on my to make list!

We hit the farm late last week, and I'd peeled, shredded and drained zucchini and packed it into 2 cup bags.   I used a cookie scoop to make easy work of the dollops of biscoff batter.   I didn't have the caramel extract, but I did have some caramel swirl chips I wanted to use, but wasn't sure where, in the batter or the topping.   In the end, I pulsed them in the food processor with the graham crackers, butter and cinnamon.

Since Tim is a veggiephobe, I've sold this to him as "Biscoff Coffee Cake Bread", and the zucchini can be my little secret   :)    He's on his second piece right now  LOL

Thank you so much Carol for yet another recipe that goes straight to the Family Favorites file!

 Crumb topped Biscoff Zucchini Bread

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  eggs -- beaten
  1                 c.  granulated sugar
  2               tsp.  vanilla extract
  1 1/2           tsp.  caramel extract -- divided (optional)-- didn't have
  1                 c.  canola OR vegetable oil
  2                 c.  unpeeled -- grated zucchini- I peeled it, have to hide it from the veggie phobes
  3                 c.  all-purpose flour
  1  pkg.  instant French vanilla OR vanilla instant pudding mix -(4-serving size)-- used cheesecake flavor
  1               tsp.  salt
  1               tsp.  baking soda
     1/2          tsp.  baking powder
     1/2            c.  Biscoff creamy OR crunchy spread -- used creamy
     1/2          tsp.  ground cinnamon
  8  Biscoff cookies,coarsely crushed, for topping (8 to 10) -- *see Note

Preheat oven to 350 degrees. Grease (2) 9x5-inch OR (5) 5x3-inch loaf pans; set aside.

Place shredded zucchini in a mesh strainer to drain; set aside while assembling other ingredients.

In a large bowl, whisk together eggs, sugar, vanilla, 1 tsp. caramel extract and oil until light.

Squeeze all the excess moisture you can out of the shredded zucchini, then stir it into egg mixture.

In a medium bowl. combine flour, vanilla pudding mix, salt, baking soda, baking powder; mix well. Add to egg/zucchini mixture; stir just until combined.

Remove 1 c. of batter to a medium bowl.  Stir Biscoff, cinnamon and the remaining 1/2 tsp. caramel extract into the batter until well combined.

Divide half of the batter between prepared pans. Place small dollops of the Biscoff batter onto the plain batter; swirl lightly with a wooden skewer or knife.  Top with remaining plain batter, spreading lightly and evenly over the swirled layer.  Place small dollops of the remaining Biscoff batter onto the plain batter; swirl lightly. Sprinkle the top of each loaf liberally with the crushed cookies; press the crumbs lightly into the batter.

Bake @ 350 degrees for 45-60 minutes for the large loaves and 30-40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.

Let breads cool in pans on wire rack for 15 minutes; remove from pans to wire rack and cool completely. Makes 2 large or 5 small loaves.


NOTES : * Used 5 sheets graham crackers, about 4T butter along with cinnamon and 1/4c caramel swirl chips pulsed in the food processor.



Popular posts from this blog

Chocolate Chip Cookie Cake

Grilled Apple Tossed Salad

Southern Fried Chicken Strips