Description
Enjoy a bakery-style cinnamon streusel zucchini bread, moist and flavorful with a sweet, crunchy cinnamon topping. This recipe is a comforting way to use up fresh zucchini, reminiscent of homemade goodness.
Ingredients
Scale
- For the Zucchini Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- ½ cup neutral oil (like canola or vegetable oil)
- ¼ cup Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- For the Cinnamon Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper.
- Make the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Chill.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, whisk sugars, eggs, oil, yogurt, and vanilla until smooth.
- Gradually stir dry ingredients into wet ingredients until just combined. Do not overmix.
- Gently fold in the shredded zucchini.
- Pour batter into the prepared loaf pan. Sprinkle the cinnamon streusel evenly over the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy.
Notes
- Double the recipe and freeze a loaf for later.
- Make muffins by dividing batter into a muffin tin and adjusting baking time to 20-22 minutes.
- Grate zucchini with skin on for color and texture. Squeeze out excess moisture.
- Keep streusel cold until baking for a crispier topping.
- Add chopped walnuts or mini chocolate chips for extra texture.
- Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: 280
- Sugar: 18g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g