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Cinnamon Streusel Topped Zucchini Bread

Moist Cinnamon Streusel Topped Zucchini Bread You’ll Love

Bake this Moist Cinnamon Streusel Topped Zucchini Bread for a delicious twist on a classic treat. It's incredibly moist and topped with a crunchy streusel.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
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 for a different vibe.
  • 1 teaspoon Ground Cinnamon Feel free to swap with cardamom for a unique twist.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 0.5 teaspoon Salt Enhances flavor and balances sweetness.
  • 0.25 teaspoon Ground Nutmeg Use sparingly to avoid overpowering.
  • 1 cup Granulated Sugar Brown sugar adds a richer flavor if you prefer.
  • 0.5 cup Vegetable Oil Melted coconut oil works as a fantastic substitute.
  • 2 Large Eggs Egg alternatives can work too.
  • 1 teaspoon Vanilla Extract Optional but highly recommended for depth.
  • 2 cups Grated Zucchini Applesauce is an alternative for a sweet twist.
  • 1 cup Chopped Walnuts/Pecans Optional for that added crunch.
For the Streusel Topping
  • 0.75 cup All-Purpose Flour Can be substituted similarly.
  • 0.5 cup Brown Sugar Regular granulated sugar works if you’re in a pinch.
  • 1 teaspoon Ground Cinnamon Don’t hold back on this delightful spice.
  • 0.5 cup Cold Butter Can use vegan butter if necessary.

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • pastry cutter

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it and coating with flour.
  2. In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg.
  3. In a separate bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold. Fold in the grated zucchini and nuts, if using.
  5. For the streusel, mix flour, brown sugar, and ground cinnamon, then cut in cold butter until crumbly.
  6. Pour the batter into the prepared loaf pan and sprinkle the streusel topping over it. Bake for 50-60 minutes.
  7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Prevent overmixing to keep the bread light. Drain zucchini well to avoid excess moisture.

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