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Cinnamon Streusel Topped Zucchini Bread

Delicious Cinnamon Streusel Topped Zucchini Bread You’ll Love

This Cinnamon Streusel Topped Zucchini Bread is a delightful twist on a classic, combining moist zucchini and a crunchy streusel topping for a comforting treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour This forms the base of your bread, providing structure and texture.
  • 1 teaspoon ground cinnamon Adds warmth and a toasty fragrance that's simply irresistible.
  • 1 teaspoon baking soda Helps the bread rise, giving it a lovely light texture.
  • 1 teaspoon salt Enhances the flavors and balances the sweetness of the bread.
  • ¼ teaspoon ground nutmeg Introduces a warm spice note that complements the cinnamon.
  • 1 cup granulated sugar Sweetens the loaf, making it a treat for any palate.
  • 1 cup vegetable oil Keeps the bread moist and adds richness.
  • 2 large eggs Act as a binding agent, helping the bread hold its shape.
  • 1 teaspoon vanilla extract Infuses the bread with a beautiful aromatic flavor.
  • 1 ½ cups grated zucchini Keeps your bread deliciously moist and adds a nutritional boost.
  • 1 cup chopped walnuts or pecans (optional) Adds a delightful crunch and nutty flavor.
For the Streusel
  • ½ cup all-purpose flour Creates the perfect crumbly texture for the topping.
  • ¼ cup light brown sugar Adds a rich sweetness and depth of flavor to the streusel.
  • ¼ cup granulated sugar (for streusel) Balances the sweetness along with the brown sugar.
  • 1 teaspoon ground cinnamon (for streusel) Enhances the overall cinnamon theme of the bread.
  • ¼ cup cold unsalted butter Gives the streusel its signature crumbly texture.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 1 teaspoon of salt, and ¼ teaspoon of ground nutmeg. Whisk until well blended.
  3. In a medium bowl, whisk together 1 cup of granulated sugar, 1 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Fold in 1 ½ cups of grated zucchini and, if desired, 1 cup of chopped walnuts or pecans.
  6. Pour the batter into the greased loaf pan and smooth out the top.
  7. In a small bowl, combine ½ cup of all-purpose flour, ¼ cup of light brown sugar, ¼ cup of granulated sugar, and 1 teaspoon of ground cinnamon. Mix together.
  8. Cut in ¼ cup of cold unsalted butter until the mixture resembles coarse crumbs.
  9. Sprinkle the streusel topping evenly over the batter.
  10. Bake for about 50–60 minutes. Check for doneness with a wooden skewer.
  11. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Grate Zucchini Finely and don't overmix to ensure a light and airy texture.

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