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Cozy Zucchini Bread with Cinnamon Streusel Topping

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This incredibly moist zucchini bread is topped with a buttery cinnamon streusel for the perfect crunch. It’s a comforting, forgiving recipe that turns garden zucchini into a sweet breakfast or snack loaf.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini, lightly squeezed
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup (60g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the paper.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ½ cup packed brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate while preparing the batter.
  3. Grate the zucchini using the large holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and gently squeeze out some moisture. Set aside.
  4. In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt.
  5. In a separate medium bowl, whisk together 1 cup sugar, ½ cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract until smooth and slightly thickened, about 30 seconds.
  6. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. A few streaks of flour are okay.
  7. Gently fold the grated zucchini into the batter until evenly distributed.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping over the batter, pressing gently into the surface.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  10. Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely before slicing, about 1 hour.

Notes

For best results, use medium-sized zucchini (about 8 inches long). If using a large zucchini, scoop out seeds before grating. Chill the streusel for 15 minutes before sprinkling to prevent sinking. The bread tastes even better the next day. To restore crunch, toast slices.

Nutrition

Keywords: zucchini bread, cinnamon streusel, quick bread, garden zucchini, moist zucchini bread, easy zucchini bread

Find it online: https://daintydine.com/cozy-zucchini-bread-with-cinnamon-streusel-topping/