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Best Moist Zucchini Bread with Cinnamon Streusel Topping

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This incredibly moist zucchini bread features a thick, buttery cinnamon streusel topping that stays crunchy even on day three. Made with simple pantry ingredients and no mixer required, it’s perfect for breakfast or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup granulated sugar (can reduce to ¾ cup)
  • ½ cup vegetable oil (canola or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)
  • ¼ cup chopped walnuts or pecans (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment and exposed sides of the pan.
  2. Grate the zucchini using the large holes of a box grater. Do not squeeze out the moisture. Set aside.
  3. Make the streusel topping: In a medium bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon. Add cold butter cubes and cut in with a pastry cutter or two forks until mixture resembles coarse sand with some pea-sized butter lumps. Stir in nuts if using. Refrigerate while preparing batter.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Mix wet ingredients: In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract until smooth and slightly thickened.
  6. Combine wet and dry: Pour wet mixture into dry mixture and stir with a rubber spatula until just combined. Gently fold in grated zucchini until evenly distributed. Batter will be thick and slightly lumpy.
  7. Assemble the bread: Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel generously over the top, pressing down lightly.
  8. Bake for 55 to 65 minutes. At 45 minutes, check top; if browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted into center comes out clean or with a few moist crumbs.
  9. Cool in pan on a wire rack for 15 minutes. Then lift bread out using parchment overhang and transfer to rack to cool completely before slicing.

Notes

Do not squeeze moisture from zucchini; it keeps the bread moist. Keep streusel cold until ready to use for best crunch. Let bread cool completely before slicing to prevent crumbling. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use flax eggs and plant-based butter.

Nutrition

Keywords: zucchini bread, cinnamon streusel, moist zucchini bread, easy zucchini bread, summer baking, quick bread

Find it online: https://zoeplate.com/best-moist-zucchini-bread-with-cinnamon-streusel-topping/