Description
This Cinnamon Streusel Topped Zucchini Bread is a moist and flavorful loaf bursting with warm cinnamon spice and a crunchy, sweet streusel topping. Made with grated zucchini for added moisture and texture, it’s the perfect bakery-style treat ideal for breakfast, snack, or dessert.
Ingredients
Scale
Bread Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Streusel Topping Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. It’s important not to overmix as it can lead to dense bread.
- Add Zucchini and Nuts: Fold in the grated and well-drained zucchini along with the chopped walnuts or pecans if using. This adds moisture and texture to your bread.
- Transfer Batter to Pan: Pour the prepared batter into your greased and floured loaf pan, spreading it out evenly.
- Prepare Streusel Topping: In a small bowl, mix together the additional flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture becomes crumbly and resembles coarse crumbs.
- Add Topping: Sprinkle the streusel topping evenly over the top of the batter in the loaf pan for a sweet, crunchy finish.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. The bread is done when a wooden skewer inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be sure to squeeze the grated zucchini well to remove excess moisture; otherwise, the bread may be too wet.
- Do not overmix the batter to keep the bread light and tender.
- You can substitute walnuts with pecans or omit nuts if desired.
- Store the bread tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, use vegan butter in the streusel topping.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
