Ingredients
⅔cupsold-fashioned,(60g) or quick oats
½cupbrown sugar,(100g) packed light or dark
2tbspall-purpose flour,16g
½tspground cinnamon
¼cupunsalted butter,60g, cold
1tbspchocolate chips,(10g) semi-sweet, optional
1½cupsall-purpose flour,(190g), spoon & leveled
½tspbaking powder
½tspbaking soda
½tspsalt
2tspground cinnamon
¼tspground nutmeg
1cupchocolate chips,(180g) semi-sweet or chopped nuts, raisins, etc, optional
½cupvegetable oil,(120ml) or melted coconut oil
½cupbrown sugar,(100g) packed light or dark
½cupgranulated sugar,100g
1large egg,at room temperature
2tsppure vanilla extract
1cupzucchini,shredded, about 1 medium
Preparation
Preheat the oven to 350 degrees F.
Grease a 9 by 5-inch loaf pan.
Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl.
Cut in the cold butter with two forks or a pastry cutter.
Mix until the streusel resembles coarse crumbs.
Stir in the chocolate chips. Set aside.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside.
In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined.
Pour into the dry ingredients. Gently whisk until just combined; do not overmix. Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake the bread for 20 minutes.
Remove from the oven and sprinkle streusel on top.
Using the back of a spoon, gently press the streusel down into the top of the loaf.
Return bread to the oven and bake for an additional 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
