Le Food Snob

Pumpkin Zucchini Bread with Crumble Topping

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I thought this was a strange combo when my sister told me what she made, but the crumble topping looked too good to pass up, and it was. The bread in and of itself is delicious but the topping takes the cake. (Takes the bread?)


  • 3 c. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 3 eggs
  • 1 c. melted butter
  • 2 1/4 c. white sugar
  • 3 tsp. vanilla extract
  • 2 c. grated zucchini
  • 1 c. canned pumpkin
  • 1 c. chopped walnuts

crumb topping ingredients.

  • 1/2 c. regular oats
  • 1/2 c. flour
  • 1 c. brown sugar
  • 1/2 c. chopped walnuts
  • 2 tsp. cinnamon
  • 1/4 c. butter, melted


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, butter, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, pumpkin, and nuts until well combined. Pour batter into prepared pans.
  4. For crumb mixture: combine all ingredients. Sprinkle on top batter.
  5. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Recipe rating: 

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