Name: Cinnamon Streusel Topped Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
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); 1/2 cup all-purpose flour (for topping); 1/4 cup packed light brown sugar; 1/4 cup granulated sugar (for topping); 1 teaspoon ground cinnamon (for topping); 1/4 cup cold unsalted butter, cut into small pieces

Jump to Recipe·Print Recipe

Why Make This Recipe

Cinnamon Streusel Topped Zucchini Bread is not just any ordinary bread. It’s a delightful combination of flavors and textures that can brighten up any day. The moist zucchini adds a healthy twist, while the sweet cinnamon streusel topping brings a lovely crunch. It’s perfect for breakfast, a snack, or even dessert!

How to Make Cinnamon Streusel Topped Zucchini 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)
1/2 cup all-purpose flour (for topping)
1/4 cup packed light brown sugar
1/4 cup granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
1/4 cup cold unsalted butter, cut into small pieces

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together 1 and 1/2 cups of flour, 1 and 1/2 teaspoons of cinnamon, baking soda, salt, and nutmeg.
In a medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the grated zucchini and the chopped nuts if you are using them.
Pour the batter into the prepared loaf pan.
In a small bowl, mix together 1/2 cup of flour, 1/4 cup of brown sugar, 1/4 cup of granulated sugar, and 1 teaspoon of cinnamon for the streusel topping. Cut in the cold butter until the mixture looks crumbly.
Sprinkle the streusel topping evenly over the batter in the loaf pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

How to Serve Cinnamon Streusel Topped Zucchini Bread

You can enjoy this zucchini bread warm or at room temperature. Serve it plain, or add a bit of butter or cream cheese on top for extra flavor. It also pairs well with a cup of coffee or tea!

How to Store Cinnamon Streusel Topped Zucchini Bread

To store, wrap the cooled zucchini bread in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. For longer storage, place it in the refrigerator or freeze it. If freezing, make sure to wrap it tightly to prevent freezer burn. It can be frozen for up to three months.

Tips to Make Cinnamon Streusel Topped Zucchini Bread

Make sure to squeeze the grated zucchini to remove excess moisture for a better texture.
Don’t overmix the batter, as this can make the bread tough.
Feel free to experiment with different nuts or add chocolate chips for a sweet twist!

Variation

You can make this recipe dairy-free by substituting vegetable oil with a plant-based oil and omitting the butter or using a dairy-free alternative for the streusel topping. You can also add ingredients like dried fruit or spices such as ginger for another layer of flavor.

FAQs

Can I use frozen zucchini?
Yes, you can use frozen grated zucchini! Just make sure to thaw and drain it before using.
How do I know when the bread is done baking?
Stick a wooden skewer or toothpick into the center of the bread. If it comes out clean, it’s done baking.
Can I make mini loaves instead?
Yes! You can divide the batter into mini loaf pans and adjust the baking time to around 25-30 minutes. Keep an eye on them to prevent overbaking.