Print

Cozy Classic Zucchini Bread Recipe with Easy Cinnamon Sugar Topping

cozy classic zucchini bread - featured image
Print Recipe

A moist and comforting zucchini bread with a crunchy cinnamon sugar topping, perfect for cozy mornings or snack time. This easy and forgiving recipe uses simple ingredients and yields a delicious quick bread.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ cup (120ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium zucchinis, grated (about 2 cups packed), drained lightly
  • Cinnamon sugar topping:
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted (for brushing before topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray and line it with parchment paper if desired.
  2. Grate the zucchini using a box grater into a medium bowl. Gently squeeze out excess moisture using a clean kitchen towel or paper towels.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg (if using).
  4. In a separate bowl, whisk the eggs until smooth. Add vegetable oil and vanilla extract, mixing until fully incorporated.
  5. Pour the wet ingredients into the dry ingredients bowl. Stir gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the grated zucchini gently until evenly distributed.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. In a small bowl, mix granulated sugar and ground cinnamon for the topping.
  9. Brush the top of the batter with melted butter.
  10. Sprinkle the cinnamon sugar mixture evenly over the buttered batter surface.
  11. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking around 50 minutes.
  12. Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.
  13. Slice and enjoy. To warm later, microwave for about 15 seconds.

Notes

[‘Drain zucchini well to avoid soggy bread.’, ‘Use room temperature eggs for better batter consistency.’, ‘Mix gently to avoid tough bread.’, ‘If cinnamon sugar topping browns too fast, tent with foil during last 10-15 minutes.’, ‘Test doneness with a toothpick.’, ‘Cool bread in pan for 15 minutes before removing to prevent breaking or sogginess.’, ‘For gluten-free version, substitute flour with gluten-free blend.’, ‘For dairy-free, use coconut oil and plant-based butter or omit butter topping.’, ‘Add nuts, chocolate chips, or spices for variations.’, ‘Bread can be baked in muffin tins with reduced baking time (20-25 minutes).’, ‘Store bread wrapped at room temperature up to 3 days, refrigerated up to 1 week, or frozen up to 3 months.’]

Nutrition

Keywords: zucchini bread, cinnamon sugar topping, quick bread, easy zucchini bread, moist zucchini bread, cozy bread recipe, snack bread

Find it online: https://twinkletaste.com/cozy-classic-zucchini-bread-recipe-with-easy-cinnamon-sugar-topping/