Name: Cinnamon Streusel Topped Zucchini Bread Bakery Style: A Stunning Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg (optional); 2 large eggs; 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 1/2 cup vegetable oil; 1/4 cup milk; 2 tsp vanilla extract; 2 cups grated zucchini (about 2 medium zucchini, excess moisture squeezed out); 1/2 cup all-purpose flour; 1/3 cup light brown sugar, packed; 1 tsp ground cinnamon; 1/4 cup cold unsalted butter, cubed

Why You’ll Love This Recipe

I love that this recipe turns humble zucchini into a bakery-style treat that feels indulgent yet homey. The batter is quick to mix, the streusel comes together in minutes, and the bake results in a tall, golden loaf that slices beautifully. It’s a great way to use up summer zucchini, and the warm cinnamon topping makes it perfect for breakfast, snacks, or even dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
ground cinnamon
granulated sugar
light brown sugar
eggs
vegetable oil
vanilla extract
zucchini (grated)
butter

Directions

I preheat my oven to 350°F and grease a standard loaf pan.
In one bowl, I whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, I beat together the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
I stir in the grated zucchini until evenly distributed.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
For the streusel, I mix flour, cinnamon, sugar, and softened butter until crumbly.
I pour the batter into the prepared loaf pan, then sprinkle the streusel evenly on top.
I bake for about 55–60 minutes, or until a toothpick inserted in the center comes out clean.
I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes about 8–10 slices. It takes roughly 15 minutes to prepare and 55–60 minutes to bake, with an additional 10 minutes cooling time before slicing.

Variations

I sometimes add chopped walnuts or pecans into the batter for crunch. For extra sweetness, I drizzle a simple glaze over the cooled loaf. If I want a more pronounced spice flavor, I use pumpkin pie spice in place of the cinnamon.

Storage/Reheating

I store the cooled zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it well and freeze it for up to 3 months. To reheat slices, I warm them in the microwave for about 15–20 seconds.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, but I find that using all whole wheat flour makes the loaf denser, so I prefer using half whole wheat and half all-purpose.

Do I need to peel the zucchini?

No, I keep the skin on for color and nutrition. It softens completely during baking.

Can I make this into muffins instead of a loaf?

Absolutely, I bake muffins at the same temperature for about 18–22 minutes.

How do I keep the streusel from sinking?

I make sure the batter is thick and that I sprinkle the streusel gently on top without pressing it down.

Why is my bread gummy in the center?

This usually happens if it’s underbaked or if there’s too much moisture in the zucchini. I always pat my grated zucchini dry before adding it to the batter.

Conclusion

I love how this cinnamon streusel topped zucchini bread turns a simple vegetable into a tender, bakery-worthy loaf. The warm spices, moist crumb, and crunchy topping make it a versatile treat for any time of day. It’s a recipe I return to whenever I want something comforting, beautiful, and delicious.