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Cinnamon Streusel Zucchini Bread

A loaf of cinnamon streusel zucchini bread with a slice cut, served with a cup of coffee.
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Moist zucchini bread topped with a sweet cinnamon-sugar streusel. This easy quick bread is perfect for late summer zucchini or fall baking.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
  3. In a separate medium bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and nuts (if using).
  6. 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.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel topping over the batter.
  8. Pour the remaining batter over the streusel. Sprinkle the remaining streusel topping evenly over the top.
  9. 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.
  10. 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

Find it online: https://www.purecookingjoy.com/cinnamon-streusel-zucchini-bread/

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