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Cinnamon Streusel Topped Zucchini Bread

Irresistible Cinnamon Streusel Topped Zucchini Bread Recipe

Delicious and moist Cinnamon Streusel Topped Zucchini Bread that will impress friends and family, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 8 slices
Calories 220 kcal

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • spatula
  • pastry cutter

Ingredients
  

For the Bread

  • 2 cups All-purpose flour keeps this zucchini bread tender and fluffy
  • 1 teaspoon Ground cinnamon adds a warm, fragrant spice
  • 1 teaspoon Baking soda helps the bread rise
  • 1 teaspoon Salt enhances flavors
  • 1 teaspoon Ground nutmeg introduces a subtle, earthy depth
  • 1 cup Granulated sugar sweetens the loaf just right
  • ¼ cup Vegetable oil keeps the bread moist
  • 2 large Eggs provide structure and richness
  • 1 teaspoon Vanilla extract rounds out the flavors
  • 1 ½ cups Grated zucchini adds moisture and nutrition
  • 1 cup Chopped walnuts or pecans optional for a nutty crunch

For the Streusel Topping

  • ¼ cup All-purpose flour helps create a crumbly texture
  • ¼ cup Light brown sugar brings a caramel-like sweetness
  • 2 tablespoons Granulated sugar balances the flavors
  • 1 teaspoon Ground cinnamon promotes a warm aroma
  • 2 tablespoons Cold unsalted butter contributes to a rich, crumbly mixture

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan.
  • In a large bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, salt, and nutmeg.
  • In another bowl, whisk together the wet ingredients: sugar, oil, eggs, and vanilla until smooth.
  • Combine the wet and dry mixtures gently until just combined, be careful not to overmix.
  • Fold in the grated zucchini and nuts until evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • In a small bowl, combine the streusel topping ingredients and mix well.
  • Cut in the cold butter until crumbly, then sprinkle over the batter in the pan.
  • Bake for 50-60 minutes, checking for doneness with a skewer.
  • Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container to keep fresh. Can be frozen for up to three months.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg
Keyword baking, Breakfast Bread, Cinnamon Streusel Topped Zucchini Bread, dessert, Quick Bread, Zucchini Bread
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