through a phase of loving Biscoff so I stocked up. Right after that, he decided he didn't like it anymore and I had 2 jars of it to use up. When my friend Carol shared 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
- 3 large eggs -- beaten
- 1 c. granulated sugar
- 2 tsp. vanilla extract
- 1 1/2 tsp. caramel extract -- divided-- omitted
- 1 c. canola OR vegetable oil
- 2 c. grated zucchini- I peeled it, have to hide it from the veggie phobes
- 3 c. all-purpose flour
- 3.4 oz Cheesecake instant pudding mix
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 c. Biscoff spread
- 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.