Description
This Cinnamon Streusel Topped Zucchini Bread offers a moist and flavorful twist on classic zucchini bread, featuring a warm blend of spices and a crunchy cinnamon streusel topping that mimics bakery-style perfection. Perfect for breakfast, snack time, or dessert, this bread balances the subtle sweetness of zucchini with the rich cinnamon flavor and a satisfying nutty crunch.
Ingredients
Scale
Bread Batter
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and fully blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined, taking care not to overmix to keep the bread tender.
- Add Zucchini and Nuts: Fold in the grated zucchini and chopped walnuts or pecans if you choose to use them, mixing gently to distribute evenly.
- Transfer to Pan: Pour the batter into your prepared loaf pan, smoothing the top evenly.
- Prepare Streusel Topping: In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture is crumbly with pea-sized bits.
- Top the Batter: Sprinkle the prepared streusel topping evenly over the batter in the loaf pan for a crunchy, sweet finish.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center of the bread comes out clean, indicating it is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely, which prevents sogginess and ensures proper texture.
Notes
- Grate zucchini finely and squeeze out excess moisture to prevent soggy bread.
- Do not overmix the batter to keep the bread light and tender.
- Optional nuts add crunch, but can be omitted for a nut-free version.
- Use cold butter in the streusel to achieve a crumbly, crisp topping.
- Check the bread towards the end of baking to avoid overbaking, as oven temperatures may vary.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Freezes well; thaw overnight in the refrigerator and warm before serving.
