Cinnamon Streusel Zucchini Bread (Printable Version)
Moist, spiced zucchini bread with a sweet cinnamon streusel crumb topping - perfect for breakfast or afternoon tea.
# Ingredients:
→ Bread Base
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons ground cinnamon
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon ground nutmeg
06 -
1 1/2 cups granulated sugar
07 -
1/2 cup vegetable oil
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
2 cups grated zucchini, squeezed dry
11 -
1/2 cup chopped walnuts or pecans (optional)
→ Streusel Topping
12 -
1/2 cup all-purpose flour
13 -
1/4 cup packed light brown sugar
14 -
1/4 cup granulated sugar
15 -
1 teaspoon ground cinnamon
16 -
1/4 cup cold unsalted butter, cut into small pieces
# Steps:
01 -
Preheat oven to 175°C. Grease and flour a 23×13 cm loaf pan.
02 -
In a large bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
03 -
In a separate medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well blended.
04 -
Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
05 -
Gently fold in the grated zucchini and chopped nuts, if using.
06 -
Pour the batter into the prepared loaf pan, spreading evenly.
07 -
In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel topping. Cut in the cold butter with a fork or your fingers until mixture resembles coarse crumbs.
08 -
Sprinkle the streusel topping evenly over the batter in the loaf pan.
09 -
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
10 -
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
# Notes:
01 -
Squeezing excess moisture from the grated zucchini is crucial for proper bread texture.
02 -
This bread freezes well for up to 3 months if wrapped tightly in plastic wrap and aluminum foil.