Irresistibly Moist Cinnamon Streusel Topped Zucchini Bread

Enjoy a cozy slice of Cinnamon Streusel Topped Zucchini Bread, a delightful balance of flavor and nutrition.

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Course: Breakfast & Brunch

Cuisine: American

Keyword: Cinnamon Streusel Topped Zucchini Bread, comfort food, healthy baking, Moist Bread, zucchini recipes

Prep Time: 15

Cook Time: 1

Cooling Time: 10

Total Time: 1 25

Servings: slices

Calories: 200kcal

2 cups all-purpose flour Provides structure and helps create a soft loaf.
1 teaspoon ground cinnamon Infuses warm flavor, enhancing the overall deliciousness.
1 teaspoon baking soda Acts as a leavening agent for that perfect rise.
1 teaspoon salt Balances sweetness and enhances flavors.
1 teaspoon ground nutmeg Adds a hint of spice for a cozy aroma.
1 cup granulated sugar Sweetness that complements zucchini and spices.
1 cup vegetable oil Keeps the bread moist and tender.
2 large eggs Binds the ingredients together for delight.
1 teaspoon vanilla extract Adds warmth and flavor.
1.5 cups grated zucchini Keeps the bread moist.
0.5 cup chopped walnuts or pecans Optional, adds crunch and flavor.

Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, salt, and nutmeg. Set aside.
In a separate bowl, whisk together the wet ingredients: sugar, oil, eggs, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Fold in the grated zucchini and nuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
In a small bowl, combine the streusel ingredients and mix until crumbly. Sprinkle over the batter.
Bake for 50–60 minutes or until a skewer comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread is delicious and versatile, making it a perfect treat any time of day.