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Crumb topped Biscoff Zucchini Bread


Jake went 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

Crumb topped Biscoff Zucchini Bread

Author: Jolene's Recipe Journal

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Grease (2) 9x5-inch OR (5) 5x3-inch loaf pans; set aside.
  2. Place shredded zucchini in a mesh strainer to drain; set aside while assembling other ingredients.
  3. In a large bowl, whisk together eggs, sugar, vanilla, 1 tsp. caramel extract and oil until light.
  4. Squeeze all the excess moisture you can out of the shredded zucchini, then stir it into egg mixture.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Sprinkle the top of each loaf liberally with the crushed cookies; press the crumbs lightly into the batter.
  10. 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.
  11. 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.
Source: Carol1229
NOTES : * Used 5 sheets graham crackers, about 4T butter along with cinnamon and 1/4c caramel swirl chips pulsed in the food processor.
zucchini, Biscoff
Dessert, breakfast, vegetables
American

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