Description
This Cinnamon Streusel Topped Zucchini Bread is a moist and flavorful bakery-style treat that’s perfect for breakfast or an afternoon snack. Combining the moistness of grated zucchini with warm cinnamon and a crunchy streusel topping, this quick bread offers a delicious balance of textures and flavors. The addition of nuts adds a subtle crunch, making it a delightful homemade classic anyone will love.
Ingredients
Scale
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)
Streusel Topping
- 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
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread doesn’t stick after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg until evenly combined.
- Mix wet ingredients: In a separate medium bowl, whisk together granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the bread tender.
- Add zucchini and nuts: Gently fold in the grated zucchini and chopped nuts if you choose to include them, ensuring even distribution throughout the batter.
- Transfer batter to pan: Pour the prepared batter evenly into the greased and floured loaf pan, spreading it smoothly.
- Prepare streusel topping: In a small bowl, combine the flour, packed light brown sugar, granulated sugar, and ground cinnamon for the streusel. Cut in the cold unsalted butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Add topping to batter: Sprinkle the streusel topping evenly over the batter in the loaf pan to create a crunchy, sweet crust.
- Bake the bread: Place the loaf pan in the oven and bake for 50-60 minutes. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean.
- Cool before serving: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
- Do not overmix the batter; overmixing can make the bread dense and tough.
- For extra flavor, you can toast the nuts lightly before adding them.
- This bread stores well in an airtight container for up to 3 days at room temperature or can be refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
