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 streusel); 1/4 cup packed light brown sugar; 1/4 cup granulated sugar (for streusel); 1 teaspoon ground cinnamon (for streusel); 1/4 cup cold unsalted butter, cut into small pieces

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why make this recipe

Cinnamon Streusel Topped Zucchini Bread is not just any ordinary bread; it’s a sweet, moist treat that combines the goodness of zucchini with the warm flavors of cinnamon and a delicious crumbly topping. Making this recipe is a fantastic way to use up extra zucchini from your garden or the grocery store. The bakery-style twist with the streusel topping makes it feel special, perfect for breakfast, a snack, or even dessert. Plus, your family and friends will love it!

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
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

Directions :

Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
In a separate 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. Do not overmix.
Gently fold in the grated zucchini and chopped nuts, if using.
Pour the batter into the prepared loaf pan.
In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel topping. Cut in the cold butter with a fork or your fingers until 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

Slice the warm Zucchini Bread and serve it plain or with a pat of butter. It pairs wonderfully with a cup of coffee or tea for breakfast or an afternoon snack. You can also enjoy it fresh or toasted!

how to store Cinnamon Streusel Topped Zucchini Bread

To store the bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can place it in the refrigerator for up to a week or freeze it for up to 3 months. Just make sure to let it thaw before serving.

tips to make Cinnamon Streusel Topped Zucchini Bread

Make sure to squeeze out excess moisture from the grated zucchini to avoid a soggy loaf.
You can adjust the spices based on your preference; adding a pinch of ginger or cardamom can give it a unique twist.
Use fresh spices for the best flavor in the bread.
For an extra touch, drizzle a simple icing on top once the bread has cooled.

variation

You can mix in different add-ins like chocolate chips, raisins, or dried cranberries. If you want to make it healthier, try substituting half of the all-purpose flour with whole wheat flour.

FAQs

1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just make sure to thaw and squeeze out the excess water before adding it to the batter.

2. How do I know when the bread is done baking?
You can check if the bread is done by inserting a wooden skewer or toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready!

3. Can I make mini loaves with this recipe?
Absolutely! You can divide the batter into mini loaf pans and reduce the baking time to about 25-30 minutes. Keep an eye on them as they bake!