Description
Moist zucchini bread loaded with warm cinnamon flavor and finished with a crumbly, sweet streusel topping for the ultimate bakery-style treat.
Ingredients
For the Zucchini Bread:
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)
For the Cinnamon Streusel Topping:
1/2 cup all-purpose flour
1/3 cup light brown sugar, packed
1 tsp ground cinnamon
1/4 cup cold unsalted butter, cubed
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Prepare the streusel topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until the mixture is crumbly. Refrigerate until ready to use.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, beat eggs with granulated sugar and brown sugar until light and fluffy. Mix in oil, milk, and vanilla extract.
Stir in grated zucchini.
Gradually fold in the dry ingredients until just combined—do not overmix.
Pour batter into prepared loaf pan. Sprinkle evenly with streusel topping.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For an extra bakery-style rise, ensure eggs and milk are at room temperature.
Lightly pat dry zucchini after grating to avoid excess moisture.
This loaf freezes well for up to 2 months—wrap tightly in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread, Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
