Streusel Topped Zucchini Bread

This cinnamon streusel topped zucchini bread transforms garden vegetables into a sweet treat that even picky eaters can't resist. The moist interior studded with hidden zucchini pairs perfectly with the crunchy cinnamon sugar topping that creates a bakery-style finish right in your home kitchen.

I started making this recipe when my garden produced more zucchini than I knew what to do with. Now my family specifically requests I plant extra zucchini just so I'll make this bread throughout the year.

Ingredients

• All purpose flour: provides structure while keeping the texture tender
• Ground cinnamon and nutmeg: create that classic warm spiced flavor profile
• Baking soda: ensures proper rise and fluffy texture
• Salt: balances the sweetness and enhances all flavors
• Granulated sugar: sweetens while helping create moisture retention
• Vegetable oil: makes for an incredibly moist bread that stays fresh longer than butter-based recipes
• Large eggs: bind everything together and add richness
• Vanilla extract: enhances the sweet cinnamon flavors
• Grated zucchini: adds incredible moisture while disappearing into the bread
• Chopped nuts: add texture contrast and nutty flavor notes
• Brown sugar: in the streusel adds caramel notes and moisture to the topping
• Cold butter: creates those perfect crumbly streusel bits that make each bite special

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to exactly 350°F ensuring even heat distribution. Thoroughly grease and flour your loaf pan making sure to get into all corners so your bread releases perfectly after baking.

Mix Dry Ingredients:

Whisk together the flour cinnamon baking soda salt and nutmeg in a large bowl. This thorough mixing ensures the spices and leavening agent distribute evenly throughout the batter.

Combine Wet Ingredients:

In a separate bowl whisk together the sugar vegetable oil eggs and vanilla until the mixture becomes smooth and slightly thickened. The oil and eggs should fully emulsify for proper texture.

Create The Batter:

Add wet ingredients to dry ingredients using a folding motion with a spatula. Stop mixing as soon as no dry flour remains visible. Overmixing will develop gluten resulting in a tough bread.

Incorporate Zucchini:

Fold in the grated zucchini and nuts with gentle strokes. The key is making sure your zucchini has been properly squeezed of excess moisture to prevent a soggy loaf.

Prepare The Pan:

Pour the batter into your prepared loaf pan spreading it evenly to the corners. Tap the pan gently on the counter to release any large air bubbles.

Make Streusel Topping:

Combine streusel ingredients in a small bowl. Work the cold butter into the dry ingredients using your fingertips until you achieve pea sized crumbles. The butter should remain cold throughout this process.

Apply Topping:

Sprinkle the streusel evenly across the top of the batter pressing very gently to adhere it without sinking into the batter.

Bake To Perfection:

Bake in the preheated oven for 50 to 60 minutes. Look for a golden brown top and a clean wooden skewer when inserted into the center. The bread should have a slight spring when gently pressed.

Cool Properly:

Allow the bread to cool in the pan for exactly 10 minutes before removing. This cooling period helps the structure set while preventing the bread from becoming soggy in the pan.

Save

My absolute favorite part of this recipe is watching people enjoy seconds before telling them there are vegetables inside. My nephew who claims to hate all things green requested this for his birthday last year not realizing he was happily eating zucchini.

Recipe FAQs

→ How do I properly prepare the zucchini for this bread?

After grating the zucchini, it's essential to squeeze out excess moisture using a clean kitchen towel or cheesecloth. This prevents the bread from becoming too wet during baking. You don't need to peel the zucchini first - the skin adds nice flecks of color and contains nutrients.

→ Can I freeze this bread for later?

Yes! This zucchini bread freezes beautifully. Allow it to cool completely, then wrap tightly in plastic wrap followed by aluminum foil or place in a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

→ What's the secret to getting the perfect streusel topping?

The key to perfect streusel is using cold butter and working it into the dry ingredients just until the mixture resembles coarse crumbs. Don't overwork it or the butter will soften too much. Also, gently press the streusel into the batter slightly before baking to help it adhere during the baking process.

→ Can I make this without nuts or substitute something else?

Absolutely! The nuts are optional and can be omitted entirely for a nut-free version. Alternatively, you could substitute chocolate chips, dried cranberries, or raisins in the same quantity for a different flavor profile while maintaining the delightful texture.

→ How do I know when the zucchini bread is fully baked?

Insert a wooden skewer or toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. Due to the moisture from the zucchini, this bread might take longer to bake than other quick breads. If the top is browning too quickly but the center isn't done, tent with aluminum foil.

→ Can I use this batter to make muffins instead of a loaf?

Yes! This batter works wonderfully for muffins. Line a muffin tin with paper liners or grease well, fill each cup about 2/3 full, top with streusel, and bake at the same temperature (350°F/175°C) for about 18-22 minutes, or until a toothpick inserted comes out clean.