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Cinnamon Streusel Topped Zucchini Bread

Deliciously Moist Cinnamon Streusel Topped Zucchini Bread

This Cinnamon Streusel Topped Zucchini Bread is moist and comforting, combining cinnamon flavors with garden-fresh zucchini for a delicious treat.
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Course: Breakfast & Brunch
Cuisine: American
Keyword: Baking, Cinnamon Streusel Topped Zucchini Bread, comfort food, dessert, easy recipes, Zucchini Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 10 slices
Calories: 200kcal

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • spatula

Ingredients

For the Bread

  • 2 cups All-purpose flour for the perfect structure and softness.
  • 1 teaspoon Ground cinnamon to bring warmth and flavor.
  • 1 teaspoon Baking soda to help the bread rise beautifully.
  • 1 teaspoon Salt to balance sweetness.
  • ¼ teaspoon Ground nutmeg adds a unique aromatic twist.
  • 1 cup Granulated sugar to sweeten the batter.
  • ½ cup Vegetable oil keeps the bread moist.
  • 2 large Eggs acting as binding agents.
  • 1 teaspoon Vanilla extract for a hint of sweetness.
  • 1 ½ cups Grated zucchini the star ingredient.
  • 1 cup Chopped walnuts or pecans optional for crunch.

For the Streusel Topping

  • ½ cup All-purpose flour ensures a crumbly texture.
  • ¼ cup Light brown sugar for rich sweetness.
  • ¼ cup Granulated sugar adds sweetness to the mix.
  • 1 teaspoon Ground cinnamon to echo the flavors of the bread.
  • ¼ cup Cold unsalted butter for the perfect crumble.

Instructions

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  • In a large bowl, whisk together flour, ground cinnamon, baking soda, salt, and nutmeg.
  • In a separate bowl, mix sugar, vegetable oil, eggs, and vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and stir until just combined.
  • Fold in grated zucchini and optional nuts.
  • Pour the batter into the prepared pan, smoothing the top.
  • In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon, then cut in the butter until crumbly.
  • Sprinkle the streusel topping over the batter.
  • Bake for 50-60 minutes, checking with a skewer for doneness.
  • Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Ensure to grate zucchini finely, avoid overmixing, and chill the butter for the streusel topping.

Nutrition

Serving: 1slice | Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 300mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg