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Cinnamon Streusel Topped Zucchini Bread

Heavenly Cinnamon Streusel Topped Zucchini Bread Made Easy

Cinnamon Streusel Topped Zucchini Bread is a moist, flavorful delight, 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
Servings: 12 slices
Course: Baking
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Substitute with whole wheat or gluten-free flour for a different texture.
  • 2 teaspoons Ground Cinnamon Consider enhancing with cardamom or ginger for a spice kick.
  • 1 te teaspoon Baking Soda Ensure it's fresh for optimal leavening.
  • 1 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1/2 teaspoon Ground Nutmeg Don't skip this subtle addition.
  • 1 cup Granulated Sugar Sweetens the bread and aids in browning.
  • 1/2 cup Vegetable Oil Melted coconut oil is a delicious alternative.
  • 2 large Eggs Provide moisture and act as a binding agent.
  • 2 teaspoons Vanilla Extract Enhances sweetness and aroma.
  • 2 cups Grated Zucchini Ensure it’s well-drained to avoid sogginess.
  • 1/2 cup Chopped Walnuts or Pecans (optional) Omit for a nut-free version.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Forms the base for a delicious crumb topping.
  • 1/4 cup Light Brown Sugar Combine with granulated sugar for caramel notes.
  • 1/4 cup Granulated Sugar Combine with brown sugar for flavor.
  • 1 teaspoon Ground Cinnamon Mirrors the spice in the bread.
  • 1/4 cup Cold Unsalted Butter Ensure it’s cold for best results.

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • Whisk
  • spatula
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a greased and floured 9×5 inch loaf pan.
  2. In a large mixing bowl, whisk together flour, cinnamon, baking soda, salt, and nutmeg.
  3. In a separate bowl, whisk sugar, oil, eggs, and vanilla until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Fold in drained grated zucchini and nuts if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon for the streusel, then cut in the butter.
  8. Sprinkle streusel topping over the batter, then bake for 50-60 minutes.
  9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 200mgPotassium: 180mgFiber: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Remember to drain zucchini well to prevent excess moisture and don't overmix the batter for a tender crumb.

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