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Classic Zucchini Bread with Cinnamon Streusel

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This incredibly moist zucchini bread features a crunchy cinnamon streusel topping and is made with simple pantry ingredients. It’s the perfect way to use up garden zucchini, and even picky eaters will love it.

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
  • 1 cup granulated sugar (can reduce to ¾ cup)
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil (canola or melted coconut oil work too)
  • 1 teaspoon vanilla extract (pure preferred)
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, 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 nonstick spray, then line it with parchment paper, leaving an overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater. You should have about 1 ½ cups. Transfer to a clean kitchen towel, gather the corners, and twist tightly over the sink to remove as much liquid as possible. Set aside.
  3. Make the streusel topping: In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces. Refrigerate while you make the batter.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  5. In a large bowl, whisk together the sugar, eggs, oil, and vanilla extract until smooth and slightly thickened, about 1 minute.
  6. Pour the dry ingredients into the wet mixture and stir with a rubber spatula until just combined. A few streaks of flour are okay. Fold in the grated zucchini until evenly distributed.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the cold streusel topping evenly over the top, pressing it gently into the batter.
  8. Bake on the middle rack for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil around the 40-minute mark.
  9. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack. Cool completely before slicing.

Notes

Do not skip draining the zucchini—squeeze out as much liquid as possible. Measure flour correctly by spooning and leveling. For a bakery-style crackly top, do not open the oven door for the first 30 minutes of baking. Keep streusel butter cold for best texture. Press streusel gently into batter to prevent it from falling off. For large, seedy zucchini, scoop out seeds before grating.

Nutrition

Keywords: zucchini bread, cinnamon streusel, easy zucchini bread, moist zucchini bread, garden zucchini recipe

Find it online: https://sweetstirring.com/classic-zucchini-bread-with-cinnamon-streusel-best-recipe/