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Best Easy Cinnamon Streusel Zucchini Bread Recipe

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This Easy Cinnamon Streusel Zucchini Bread is moist, tender, and topped with a buttery, crisp streusel. It’s a simple, crowd-pleasing recipe that comes together in under 15 minutes of prep and bakes in about an hour.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon salt
  • ½ cup vegetable oil (or melted coconut oil)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled, do not squeeze out moisture)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ¼ cup brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while making batter.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt. Set aside.
  4. Mix wet ingredients: In a medium bowl, whisk together ½ cup oil, ¾ cup granulated sugar, ¼ cup brown sugar, 2 eggs, and 1 teaspoon vanilla extract until smooth and glossy, about 30 seconds.
  5. Add zucchini: Fold 1 ½ cups grated zucchini into the wet mixture until evenly distributed. Batter will look thin.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Batter should be thick but scoopable.
  7. Layer batter and streusel: Pour half the batter into prepared loaf pan and spread evenly. Sprinkle about half of the streusel over batter. Pour remaining batter on top and spread gently. Sprinkle remaining streusel on top, pressing lightly into batter.
  8. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Do not squeeze the moisture out of the zucchini; it keeps the bread tender. For best results, use room temperature eggs and measure flour by spooning and leveling. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: zucchini bread, cinnamon streusel, easy zucchini bread, quick bread, summer squash bread

Find it online: https://clunkcook.com/best-easy-cinnamon-streusel-zucchini-bread-recipe/