(originally made 8/2012)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
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.
a medium bowl. combine flour, vanilla pudding mix, salt, baking soda,
baking powder; mix well. Add to egg/zucchini mixture; stir just until
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
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
NOTES : * Used 5 sheets graham crackers, about 4T butter
along with cinnamon and 1/4c caramel swirl chips pulsed in the food
CRUMB-TOP BISCOFF SWIRL ZUCCHINI BREAD