Streusel Topped Zucchini Bread

This zucchini bread with a sweet cinnamon streusel topping transforms garden vegetables into a delicious treat that even picky eaters won't be able to resist. The moist interior paired with the crumbly, sweet topping creates the perfect contrast in each bite, making it ideal for breakfast, snack time, or dessert.

I developed this recipe during a particularly productive zucchini season when my garden produced more than we could eat. After experimenting with different toppings, the cinnamon streusel version became an instant favorite that my neighbors now request whenever they see me with zucchini in hand.

Ingredients

• All purpose flour creates the perfect tender crumb structure
• Ground cinnamon adds warm aromatic notes that complement the zucchini
• Baking soda ensures proper rise and light texture
• Salt balances sweetness and enhances flavor
• Ground nutmeg provides subtle depth and complexity
• Granulated sugar sweetens while helping create moisture retention
• Vegetable oil keeps the bread moist longer than butter would
• Large eggs bind ingredients and add richness
• Vanilla extract enhances overall flavor profile
• Grated zucchini provides moisture and subtle vegetable flavor
• Optional chopped nuts add delightful texture and nutrition
• Brown sugar in streusel creates caramel notes and moisture
• Cold butter creates perfect crumbly streusel texture

Step-by-Step Instructions

Prepare Baking Equipment

Preheat your oven to exactly 350°F and thoroughly grease your loaf pan, ensuring you get into all corners. A light dusting of flour prevents sticking and allows for clean removal later.

Mix Dry Ingredients

Whisk the flour, cinnamon, baking soda, salt, and nutmeg together thoroughly in a large bowl. This even distribution ensures consistent flavor and proper leavening throughout your bread.

Combine Wet Ingredients

In a separate bowl, vigorously whisk sugar, oil, eggs, and vanilla until completely emulsified and slightly frothy. This proper incorporation creates the foundation for a moist, tender bread.

Create Batter

Pour wet ingredients into dry ingredients and gently fold with a spatula just until no dry streaks remain. Overmixing activates gluten, resulting in tough bread, so use restraint here.

Add Zucchini and Nuts

Fold grated zucchini and optional nuts into the batter with just a few strokes. The moisture from the zucchini will further hydrate the batter as you fold.

Fill Baking Pan

Transfer batter to your prepared pan, spreading evenly to fill corners and create a level top surface for even baking and proper streusel application.

Make Streusel Topping

Combine streusel ingredients in a bowl and use your fingertips to work the cold butter into the dry ingredients until pea sized crumbs form. The butter should remain cold for optimal texture.

Apply Topping

Generously sprinkle the streusel mixture over the batter surface, covering it completely with an even layer that will bake into a crisp, sweet crown.

Bake to Perfection

Bake in the center rack of your preheated oven for 50 to 60 minutes, rotating halfway through if your oven has hot spots. The bread is done when a wooden skewer inserted in the center comes out clean or with a few moist crumbs.

Cool Properly

Allow the bread to rest in the pan for exactly 10 minutes before transferring to a wire rack. This resting period allows the structure to set while preventing the bottom from becoming soggy.

Bookmark

The inspiration for this recipe came from my grandmother who always found creative ways to use garden bounty. She taught me that the secret to truly great zucchini bread is squeezing excess moisture from the grated zucchini before adding it to the batter. This simple step prevents a soggy center while still maintaining perfect moisture throughout.

Storage Solutions

This zucchini bread maintains its moisture remarkably well when stored properly. After cooling completely, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavor actually improves after a day as the spices meld together more thoroughly. For longer storage, refrigerate for up to a week or freeze individual slices wrapped in plastic and stored in freezer bags for quick breakfast options that can be thawed overnight or toasted from frozen.

Customization Options

This versatile recipe welcomes numerous variations to suit your taste preferences or dietary needs. For a healthier version, substitute half the all purpose flour with whole wheat flour and reduce the sugar by 1/4 cup. Add 1/2 cup chocolate chips for a more dessert like treat that children especially enjoy. For additional texture and nutrition, incorporate 1/4 cup of hemp seeds, flax seeds, or chia seeds. Those avoiding nuts can substitute dried cranberries or raisins for similar textural interest without allergen concerns.

Serving Suggestions

Transform this humble zucchini bread into an impressive breakfast or dessert with thoughtful serving ideas. For breakfast, lightly toast a slice and spread with cream cheese or ricotta drizzled with honey. As a dessert, warm a thick slice and top with vanilla ice cream and a drizzle of caramel sauce. For afternoon tea, serve thin slices alongside whipped mascarpone cheese and fresh berries. The bread also makes an excellent base for a unique french toast when sliced thickly and soaked in a cinnamon egg mixture before grilling.

Recipe FAQs

→ How do I know when the zucchini bread is fully baked?

Insert a wooden skewer or toothpick into the center of the bread. If it comes out clean with no wet batter (a few moist crumbs are fine), the bread is done. Also, the streusel topping should be golden brown and the bread should spring back slightly when gently pressed in the center.

→ Do I need to peel the zucchini before grating?

No, you don't need to peel the zucchini before grating. The skin contains nutrients and adds tiny flecks of green color to the bread. Just wash the zucchini thoroughly before grating.

→ Why do I need to squeeze the moisture from the grated zucchini?

Squeezing excess moisture from grated zucchini is essential to prevent the bread from becoming too wet and soggy. Zucchini naturally contains high water content, which could affect the bread's texture and increase baking time if not removed.

→ Can I freeze this zucchini bread?

Yes, this zucchini bread freezes beautifully. Once completely cooled, wrap it tightly in plastic wrap, then in aluminum foil or place in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature before serving.

→ Can I make this without nuts for allergy concerns?

Absolutely! The nuts are optional in this recipe. You can simply omit them without any other adjustments needed. The bread will still be delicious with just the zucchini and cinnamon streusel topping.

→ How should I store leftover zucchini bread?

Store cooled zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The streusel topping may soften slightly over time but will still taste delicious.