Get ready to fall in love with a slice of pure comfort! Cinnamon Streusel Topped Zucchini Bread is the kind of bake that transforms a humble vegetable into the star of your kitchen. Each bite is a delightful mix of moist, tender zucchini bread crowned with a buttery, crumbly cinnamon streusel. It’s everything you could crave in a quick bread: aromatic, sweet, and hearty with just the right touch of spice and texture. Whether you’re serving it for breakfast, a snack, or an impromptu dessert, this is the recipe you’ll want to share with family and friends (but we won’t blame you if you keep the last piece for yourself!).

Cinnamon Streusel Topped Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Cinnamon Streusel Topped Zucchini Bread lies in its simplicity: basic pantry staples plus fresh zucchini come together for extraordinary flavor and irresistible texture. Each ingredient has its own role, making this loaf moist, delicately spiced, and beautifully golden.

All-purpose flour: The classic base ensures a tender yet sturdy slice every time.
Baking powder and baking soda: These leaveners help your bread rise and produce a perfect crumb.
Ground cinnamon: Adds delicious warmth and pairs beautifully with both the bread and that irresistible streusel.
Ground nutmeg: Just a touch elevates the spice profile and brings subtle complexity.
Salt: A pinch sharpens all those cozy sweet and spicy flavors.
Eggs: Essential for binding and creating a rich, fluffy texture.
Vegetable oil: Keeps your bread moist for days, without overpowering the other flavors.
Granulated sugar: Gives sweetness as well as a light, tender bite.
Brown sugar: Adds lovely molasses notes and boosts moisture, both in the loaf and the topping.
Pure vanilla extract: Deepens aromas and rounds out the flavor.
Shredded zucchini: The not-so-secret ingredient for moisture and a wonderfully soft crumb—just be sure to squeeze out that extra liquid.
Unsalted butter (for streusel): Cold cubes are key to that classic bakery-style crumb topping.

How to Make Cinnamon Streusel Topped Zucchini Bread

Step 1: Prep Your Pan and Oven

Let’s start strong! Preheat your oven to 350°F (175°C) so it’s ready when you are. Take a 9×5-inch loaf pan and generously grease and flour it, or simply line it with parchment paper for an easy release later. This ensures your lovely loaf comes out perfectly formed—no sticking.

Step 2: Gather and Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mixing the dry ingredients separately lets the leaveners and spices evenly disperse when you add them to the wet batter, so you never get a clump of spice (or baking soda!).

Step 3: Whisk Together the Wet Ingredients

In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and pure vanilla extract until everything is smooth and well combined. This base not only adds flavor, but also sets the stage for that extra-moist crumb we all love in a Cinnamon Streusel Topped Zucchini Bread.

Step 4: Add the Shredded Zucchini

Gently stir in your prepared zucchini. If you haven’t already, take a moment to squeeze out any excess water—this step is important to avoid soggy bread. Once it’s well incorporated, your batter turns vibrant and starts taking shape.

Step 5: Bring It All Together

Add your bowl of dry ingredients to the wet mixture and stir just until combined. Overmixing is the enemy of tender quick breads, so use a gentle hand for a perfect, light texture.

Step 6: Make the Cinnamon Streusel Topping

In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold, cubed unsalted butter. Use a pastry cutter or a fork to cut the butter into the mixture until it forms clumps about the size of small peas—crumbly is what you’re after! Sprinkle this glorious topping evenly over the batter in your loaf pan.

Step 7: Bake and Cool

Place your prepared pan in the oven and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few crumbs. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Trust me, the aroma will fill your kitchen and make waiting feel like the hardest part!

How to Serve Cinnamon Streusel Topped Zucchini Bread

Garnishes

Give each slice a special touch by dusting with a little extra cinnamon or even a snowy shower of powdered sugar. For extra decadence, a light drizzle of vanilla glaze can take this Cinnamon Streusel Topped Zucchini Bread from comforting classic to full-on showstopper.

Side Dishes

This bread is beautiful with brunch classics like fresh fruit, creamy Greek yogurt, or a robust cup of coffee. If you’re serving it for dessert, a scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully and really lets the cinnamon and zucchini flavors sing.

Creative Ways to Present

Dress up slices on a rustic board with pretty swirls of honey or maple butter, or cube the bread for a bountiful breakfast trifle layered with berries and cream. Individual mini loaves or muffin versions also make heartfelt homemade gifts or star at any potluck table!

Make Ahead and Storage

Storing Leftovers

Cinnamon Streusel Topped Zucchini Bread actually gets even tastier on the second day as the flavors meld. Once fully cooled, wrap it tightly in plastic or store in an airtight container at room temperature for up to 3 days. If your kitchen is warm, pop it in the fridge to keep that topping crisp.

Freezing

This bread freezes like a dream! Wrap the whole loaf or individual slices snugly in plastic and then foil, or stow in a freezer bag. It’ll keep beautifully for up to 3 months. Thaw overnight in the fridge or at room temperature, and you’ll have a bakery-fresh treat ready in moments.

Reheating

For that just-baked experience, warm a slice in the microwave for 10 to 15 seconds or pop in a toaster oven. The streusel topping will perk back up a bit, and the inside becomes meltingly soft—simply irresistible with a pad of butter.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, but keep in mind it will make your Cinnamon Streusel Topped Zucchini Bread a little denser and slightly nuttier in flavor. You can start by swapping half the all-purpose flour for whole wheat for a balance of wholesome bite and tenderness.

What’s the best way to remove moisture from zucchini?

After shredding, place your zucchini in a clean kitchen towel and squeeze gently but firmly over the sink. This ensures your bread bakes up moist—not soggy—while letting all those delicious flavors shine.

Can I add nuts or chocolate chips?

Definitely! Stir in up to ½ cup of chopped walnuts, pecans, or even mini chocolate chips. They add fantastic crunch or melty sweetness to the already heavenly texture of this bread.

Is the streusel topping essential?

While the loaf stands proud on its own, the cinnamon streusel is the crowning glory of Cinnamon Streusel Topped Zucchini Bread. It provides a sweet, textured layer that makes each bite truly special—highly recommended!

Can I make this bread into muffins?

Absolutely! Just divide the batter into a lined muffin tin, top with streusel, and bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean. Muffin-sized Cinnamon Streusel Topped Zucchini Breads are great for grab-and-go treats.

Final Thoughts

Baking a loaf of Cinnamon Streusel Topped Zucchini Bread is like sending a warm hug from your oven through your whole home. I hope you’re inspired to try this recipe soon—it’s an easy, approachable bake that always leaves everyone wanting a second slice. Share it, gift it, or savor it quietly with your morning coffee, and let this cozy classic weave its magic!

Cinnamon Streusel Topped Zucchini Bread Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in a delightful treat with this Cinnamon Streusel Topped Zucchini Bread recipe. Moist and flavorful zucchini bread topped with a crunchy cinnamon streusel, perfect for any time of day.

Ingredients

Scale

Bread:

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar (packed)
2 teaspoons pure vanilla extract
2 cups shredded zucchini (excess moisture squeezed out)

Streusel Topping:

½ cup all-purpose flour
½ cup brown sugar (packed)
1 teaspoon ground cinnamon
4 tablespoons unsalted butter (cold, cut into cubes)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Prepare the bread: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth. Stir in the shredded zucchini. Add the dry ingredients to the wet mixture and stir until just combined—do not overmix. Pour the batter into the prepared loaf pan.
Make the streusel topping: For the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fork until the mixture is crumbly. Sprinkle evenly over the batter.
Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra texture, add ½ cup chopped walnuts or pecans to the batter.
If your zucchini is very watery, be sure to squeeze it well in a clean towel before adding it to the batter to prevent soggy bread.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread, Dessert, Breakfast
Method: Baking
Cuisine: American