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Classic Zucchini Bread with Cinnamon Streusel: Easy & Moist

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This classic zucchini bread features a moist, tender crumb and a crunchy cinnamon streusel topping. It’s a simple, foolproof recipe perfect for summer baking and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil (canola or avocado oil works too)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 2 medium) grated zucchini (do not peel)
  • 2 tablespoons unsalted butter, melted (optional, for richness)
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons unsalted butter, cold and cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. Wash the zucchini, trim off the ends, and grate it using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out about half of the excess moisture.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate medium bowl, whisk the eggs until frothy and light yellow, about 30 seconds. Add the granulated sugar, brown sugar, vegetable oil, vanilla extract, and melted butter (if using). Whisk until smooth and well combined.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine).
  6. Add the grated zucchini to the batter and fold gently until evenly distributed.
  7. In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Add the cold butter cubes and use a fork, pastry cutter, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping over the batter, pressing down gently. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper handles to lift it out and transfer to the rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid tough bread. Measure flour correctly by spooning and leveling. Grate zucchini fresh for best texture. Check for doneness at 50 minutes. Let cool completely for clean slices. Toast leftover slices for extra crunch. Bread tastes even better on the second day.

Nutrition

Keywords: zucchini bread, cinnamon streusel, moist zucchini bread, easy zucchini bread, summer baking, quick bread

Find it online: https://clunkcook.com/classic-zucchini-bread-with-cinnamon-streusel-easy-and-moist/