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Wholesome Zucchini Bread with Easy Cinnamon Streusel Topping

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This isn’t your average zucchini bread. It’s the kind that makes you feel good about eating a slice for breakfast—or dessert, no judgment here. I’ve tested this recipe more times than I can count, tweaking the flour ratio and the streusel crunch until everything clicked.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 1 medium zucchini, unpeeled)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/3 cup packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup cold unsalted butter, cut into small cubes (for streusel)
  • 1/4 cup chopped walnuts or pecans (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray two 8×4-inch loaf pans with nonstick spray and line them with parchment paper, leaving an overhang on the long sides.
  2. Shred the zucchini. Wash your zucchini and trim off the stem end. Grate it using the large holes of a box grater—you should get about 2 cups. Don’t squeeze out the liquid.
  3. Make the streusel topping. In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry mixture until it resembles coarse crumbs. Stir in the nuts if using. Set aside in the fridge.
  4. Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Make a well in the center.
  5. Mix the wet ingredients. In a separate medium bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
  6. Combine wet and dry. Pour the wet mixture into the well of dry ingredients. Stir gently with a rubber spatula until just combined—a few streaks of flour are okay. Fold in the shredded zucchini. Do not overmix.
  7. Divide and top. Divide the batter evenly between the two prepared loaf pans. Sprinkle the streusel topping generously over each loaf, pressing it lightly into the batter so it sticks.
  8. Bake. Place the pans on the middle rack and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool. Let the loaves cool in the pans for 15 minutes, then use the parchment overhang to lift them out onto a wire rack. Cool completely before slicing—about 1 hour.

Notes

Don’t overmix the batter. Use cold butter for the streusel. Check for doneness with a toothpick. Let it cool completely before slicing. Room temperature eggs matter.

Nutrition

Keywords: zucchini bread, cinnamon streusel, easy zucchini bread, wholesome zucchini bread, streusel topping, quick bread, zucchini recipe

Find it online: https://perkypan.com/wholesome-zucchini-bread-with-easy-cinnamon-streusel-topping/