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Easy Homemade Zucchini Bread with Cinnamon Streusel

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This moist and tender zucchini bread features a buttery cinnamon streusel topping that adds a delightful crunch. It’s the perfect way to use up garden zucchini and makes a delicious breakfast or snack.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup all-purpose flour (for streusel)
  • ½ cup packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Prepare the zucchini: Wash and trim the ends. Shred using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel or several layers of paper towels and squeeze out the excess moisture.
  3. Make the streusel topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Refrigerate while you make the batter.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Mix the wet ingredients: In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth and well combined.
  6. Combine wet and dry: Pour the wet mixture into the dry mixture. Stir with a rubber spatula until just combined—a few streaks of flour are okay. Fold in the squeezed zucchini gently.
  7. Assemble the loaf: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the cold streusel topping evenly over the top. Do not press it in.
  8. Bake for 50 to 60 minutes. Check at 45 minutes—if the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool properly: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer it directly to the rack. Cool completely before slicing—at least 1 hour.

Notes

Squeeze the zucchini thoroughly to prevent soggy bread. Room temperature ingredients emulsify better. Do not overmix the batter. Keep the streusel cold for a crunchier topping. Let the bread cool completely before slicing to avoid crumbling.

Nutrition

Keywords: zucchini bread, cinnamon streusel, quick bread, easy zucchini bread, homemade zucchini bread

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