Even when it’s not zucchini season and you’re flooded with squash, it’s still a great time for a warm and delicious loaf of zucchini bread. My zucchini streusel bread is even sweeter than the original with a surprising swirl of cinnamon sugar. This homey mixture also gives the bread a crunchy, sweet topping and the zucchini makes this treat so moist that you wonder if it’s bread or a cake. This recipe makes two loaves, so you can have it both ways. It’s a simple and oh so delicious dessert that is also perfect with your morning coffee.
Spray two loaf pans with cooking spray. In a large bowl, mix together the cake mix, eggs, zucchini, and oil. Spread half of the batter in each loaf pan. Sprinkle with the brown sugar and cinnamon. Spread the rest of the batter on top and then using a knife swirl the sugar in the batter just a bit but not mix it in to the batter. Spread the remaining batter on top and then sprinkle with the remaining cinnamon sugar. Bake at 350 degrees for about 45 minutes or until a toothpick comes out clean. Cool before removing from pans.
Brenda Stanley of Blackfoot is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com.
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The Idaho State Journal invites you to take part in the community conversation. But those who don't play nice may be uninvited. Don't post comments that are off topic, defamatory, libelous, obscene, racist, abusive, threatening or an invasion of privacy. We may remove any comment for any reason or no reason. We encourage you to report abuse, but the decision to delete is ours. Commenters have no expectation of privacy and may be held accountable for their comments. Comments are opinions of the author only, and do not reflect the opinions or views of Idaho State Journal.