Description
This Cinnamon Streusel Topped Zucchini Bread is a delightful bakery-style treat combining moist zucchini bread with a sweet and crunchy cinnamon streusel topping. Perfect for breakfast, snacks, or dessert, it features warm spices like cinnamon and nutmeg and optional nuts for added texture.
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 Ingredients
- 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) and grease a 9×5 inch loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg, ensuring even distribution of leavening and spices.
- Combine Wet Ingredients: In a separate medium bowl, whisk granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry Mixtures: Add the wet ingredient mixture to the dry ingredients and stir gently until just combined, avoiding overmixing which can toughen the bread.
- Fold in Zucchini and Nuts: Gently fold in grated zucchini and chopped walnuts or pecans if using, distributing them evenly without overworking the batter.
- Fill Loaf Pan: Pour the batter evenly into the prepared loaf pan, smoothing the top for an even bake.
- Prepare Streusel Topping: In a small bowl, combine all-purpose flour, light brown sugar, granulated sugar, and ground cinnamon. Cut in cold butter using a pastry cutter or fingers until mixture is crumbly.
- Apply Streusel: Sprinkle the prepared streusel topping evenly over the batter in the loaf pan to create a crunchy, sweet topping.
- Bake: Bake at 350°F (175°C) for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze excess moisture from the grated zucchini to avoid soggy bread.
- Use cold butter for the streusel topping to ensure crumbly texture.
- The nuts are optional but add a nice crunch and flavor contrast.
- If using a different loaf pan size, adjust baking time accordingly.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
