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Oh, can you just feel it in the air? That little crispness that means summer is slowly, *oh-so-slowly*, giving way to fall. It’s my favorite time of year, and honestly, it always makes me want to get back into the kitchen and bake something cozy and delicious. For me, that means one thing: using up all that gorgeous summer zucchini! I know, I know, it’s a bit of a cliché, but this Cinnamon Streusel Zucchini Bread is honestly my absolute go-to. It’s so incredibly easy to whip up, and the smell that fills the house while it’s baking? Pure heaven.
Looking back, you wouldn’t have caught me near an oven for years. My life was all about corporate deadlines, and the kitchen felt like this really intimidating place. But then I tried baking bread – and after a few… well, let’s just say *interesting* attempts – I finally pulled off a perfect loaf. That moment was like a switch flipped. It showed me that cooking doesn’t have to be stressful; it can bring this amazing sense of peace and joy. This zucchini bread is a perfect example of that feeling – moist, perfectly spiced, and topped with the most addictive cinnamon-sugar crumb. It’s the kind of simple, soul-satisfying food Alex, the founder here, talks about, and it’s what I love sharing with you all! You can read more about my journey over on the About page, and feel free to connect with us on Facebook too!
- Why You'll Love This Cinnamon Streusel Zucchini Bread
- Ingredients for the Perfect Cinnamon Streusel Zucchini Bread
- How to Make Cinnamon Streusel Zucchini Bread: Step-by-Step
- Tips for the Best Moist Zucchini Loaf
- Frequently Asked Questions About Cinnamon Streusel Zucchini Bread
- Make-Ahead and Freezing Tips for Your Zucchini Bread
- Serving Suggestions for Cinnamon Streusel Zucchini Bread
- Estimated Nutritional Information
- Share Your Cinnamon Streusel Zucchini Bread Creations!
Why You’ll Love This Cinnamon Streusel Zucchini Bread
Seriously, this zucchini bread is a winner for so many reasons. Here’s why it’s become a staple in my kitchen:
- It’s super easy! Like, we’re talking minimal fuss, maximum reward. You can totally whip this up on a weeknight.
- That texture! It’s impossibly moist from the zucchini, and then you get that delightful crunch from the cinnamon streusel topping. So good.
- It’s a fantastic way to use up all that summer zucchini you’ve got hanging around. Instead of letting it go to waste, you get a delicious treat!
- It’s perfect for pretty much any season. Cozy enough for fall baking, but light and fresh enough for a late summer pick-me-up.
Ingredients for the Perfect Cinnamon Streusel Zucchini Bread
Alright, let’s talk about what makes this cinnamon streusel zucchini bread so darn good. It all starts with the right ingredients, and honestly, it’s not complicated at all! I always make sure to gather everything for both the bread and the streusel topping before I even think about preheating the oven. It makes the whole process so smooth. You’ll want to grab dry ingredients like all-purpose flour, baking soda, yummy cinnamon, salt, and a pinch of nutmeg for that warm spice. Then for our wet ingredients, we’ve got large eggs, granulated sugar – none of that fancy stuff needed, just regular ol’ sugar! – a good neutral oil like vegetable oil (or canola works too!), and a splash of vanilla extract to really make those flavors sing. And of course, the star: about 2 cups of grated zucchini. My personal trick for the *moistest* loaf? Squeeze out as much liquid as you can from that zucchini using a clean kitchen towel or some cheesecloth. It really makes all the difference! Oh, and don’t forget the chopped walnuts or pecans if you’re feeling adventurous – they add a nice little crunch. You can find more tips on making super moist baked goods on this post!
And for that irresistible streusel topping? It’s just a simple mix of flour, packed light brown sugar (for that caramel-y goodness!), more cinnamon, and some cold butter, cut into little cubes. Trust me, don’t skip the streusel – it’s life-changing!
How to Make Cinnamon Streusel Zucchini Bread: Step-by-Step
Okay, so let’s get down to the nitty-gritty of making this amazing cinnamon streusel zucchini bread. It really is as easy as following a few simple steps, and trust me, the result is so worth it. Don’t worry if you’re new to baking; this recipe is super forgiving and definitely one of those easy quick bread recipes that makes you feel like a pro! Getting comfortable in the kitchen is all about starting with recipes you can trust, and this one is a gem, just like many other bread baking projects you’ll find here.
Preparing the Batter for Your Cinnamon Streusel Zucchini Bread
First things first, get your oven preheating to 350°F (175°C) and prep your loaf pan – a good grease and flour job is key, or use some of that handy cake goop if you have it! Now, in one big bowl, whisk together all your dry stuff: the flour, baking soda, cinnamon, salt, and nutmeg. In another bowl, give your wet ingredients a good whisk: the eggs, sugar, that lovely oil, and vanilla extract. Pour the wet into the dry, and mix *just* until they’re combined. Seriously, no overmixing here – that’s how you get that tender crumb! Then, gently fold in your grated, squeezed-out zucchini and those optional nuts. It’ll be thick, but that’s exactly what you want.
Creating the Perfect Streusel Topping
While the batter is chilling for a sec, let’s whip up that decadent streusel topping. It’s ridiculously simple! Just grab a small bowl, toss in your flour, brown sugar, and cinnamon. Then, add your cold, cubed butter. Now, here’s the magic: use your fingertips or a pastry blender to cut that butter into the dry ingredients until it looks like coarse crumbs. It should be clumpy, not a paste. This is what gives you that amazing crunchy topping!
Assembling and Baking Your Zucchini Bread
Time to put it all together! Grab your prepared loaf pan. Pour about half of that beautiful zucchini batter into the bottom. Then, sprinkle half of your glorious streusel topping over it. Now, carefully pour the rest of the batter on top of that streusel layer. And for the grand finale, sprinkle the remaining streusel all over the very top. Pop it into your preheated oven and bake for about 50 to 65 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out *clean*. If the top starts getting a little too brown before the inside is done, don’t panic! Just loosely tent it with some aluminum foil. Once it’s baked, let it cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely. Patience is tough when it smells this good, I know!
Tips for the Best Moist Zucchini Loaf
Okay, so we all want that perfectly moist zucchini loaf, right? It’s the holy grail of quick breads! My absolute number one tip, and I can’t stress this enough, is to squeeze out as much moisture from your grated zucchini as humanly possible. I learned this the hard way years ago when I made a banana bread that was just… weirdly wet. Turns out, I wasn’t wringing out my bananas enough! Now, I use a clean kitchen towel – cheesecloth works great too – and give that zucchini a really good twist. It makes such a difference for that super tender, moist crumb we’re after. You can find more details on getting that moist banana bread texture that’ll apply here too!
Beyond the zucchini squeeze, make sure your oven temperature is accurate. An oven thermometer is a cheap lifesaver, honestly. Too hot and the outside cooks too fast, too cool and it just won’t bake properly. And while it’s torture, letting the bread cool a bit before slicing is important. It lets the structure set, so you don’t end up with a crumbly mess. This is a lesson I learned making my famous pumpkin loaf; slicing it too early meant it fell apart!
Frequently Asked Questions About Cinnamon Streusel Zucchini Bread
You’ve got questions, and I’ve got answers! It’s totally normal to wonder about substitutions or storage when you’re making something new. This cinnamon streusel zucchini bread is pretty flexible, but here are a few things people often ask about this moist loaf.
Can I make cinnamon streusel zucchini bread without nuts?
Absolutely! The nuts are totally optional. If you don’t have them or just don’t like them, no worries at all. The bread will still be wonderfully moist and delicious with that amazing cinnamon streusel topping. You could toss in some extra chocolate chips or raisins if you want a different kind of add-in!
How do I store leftover cinnamon streusel zucchini bread?
Keeping this zucchini bread fresh is pretty easy. You can store it at room temperature, tightly wrapped in plastic wrap or in an airtight container, for about 2-3 days. If you want it to last longer, pop it in the fridge, where it should be good for about a week. For long-term storage, wrapping it nice and tight in plastic wrap and then foil will keep it perfectly frozen for up to 3 months!
What can I use instead of vegetable oil in this zucchini bread?
If you’re out of vegetable oil or just prefer something else, you can totally swap it! Canola oil works just as well. You could even use melted butter, though it might change the texture just a tiny bit – it might make it a little denser, but still delicious! Just make sure whatever oil you use is a neutral flavor so it doesn’t compete with that lovely cinnamon goodness.
Make-Ahead and Freezing Tips for Your Zucchini Bread
You know, one of the best things about this cinnamon streusel zucchini bread is how well it keeps. It’s perfect for a little bit of advanced planning, especially when you’ve got a surplus of zucchini from your garden. Thinking about meal planning for the week ahead? This bread fits right in! You can bake it, let it cool completely, and then wrap it really well. I usually do a layer of plastic wrap, then a layer of foil, and tuck it into a freezer bag. It stays perfectly moist and delicious in the freezer for up to 3 months. When you’re ready to enjoy a slice, just let it thaw out on the counter for a couple of hours. It’s like magic – fresh-baked zucchini bread whenever you want it!
Serving Suggestions for Cinnamon Streusel Zucchini Bread
This cinnamon streusel zucchini bread is so versatile! It’s absolutely divine on its own with a hot cup of coffee or a warm mug of tea, especially on a chilly fall morning. For a sweet treat, try it warmed up with a dollop of whipped cream or even a scoop of vanilla ice cream – pure dessert heaven! It really fits right into all those cozy fall baking traditions, and it’s just as lovely as our coffee cake muffins.
Estimated Nutritional Information
Just a little heads-up, the nutritional info for homemade goodies like this always varies a bit, depending on exactly what you put in and how you slice it. But, as a general estimate, one slice of this cinnamon streusel zucchini bread usually comes in around 350 calories. You’ll typically find about 18g of fat (with 5g saturated), 45g of carbs, 2g fiber, and 4g protein. It’s a good estimate to keep in mind!
Share Your Cinnamon Streusel Zucchini Bread Creations!
Okay, now that you’ve hopefully whipped up this amazing cinnamon streusel zucchini bread, I’d absolutely LOVE to hear all about it! Did you make it for breakfast, dessert, or just because? Did you add chocolate chips? Spill the beans in the comments below! And if you snapped any photos, please share them with me on social media – you can find all of us baking away over on the blog. Seriously, seeing your creations makes my day!
PrintCinnamon Streusel Zucchini Bread
Moist zucchini bread topped with a sweet cinnamon-sugar streusel. This easy quick bread is perfect for late summer zucchini or fall baking.
- Prep Time: 20 min
- Cook Time: 60 min
- Total Time: 80 min
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
- In a separate medium bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and nuts (if using).
- Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel topping over the batter.
- Pour the remaining batter over the streusel. Sprinkle the remaining streusel topping evenly over the top.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For the moistest zucchini bread, be sure to squeeze out excess moisture from the grated zucchini. You can do this by placing the grated zucchini in a clean kitchen towel or cheesecloth and wringing it out.
- You can add 1/2 cup of chocolate chips or raisins along with the zucchini for extra flavor.
- To freeze zucchini bread, wrap it tightly in plastic wrap, then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature.
- This recipe is a great way to use up a summer zucchini surplus, similar to how meal planning helps manage grocery needs.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
