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Moist Zucchini Bread with Cinnamon Streusel

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This incredibly moist zucchini bread features a thick, buttery cinnamon streusel topping that adds a satisfying crunch. It’s the perfect way to use up garden zucchini, and even picky eaters will love it.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (unpeeled, not squeezed)
  • For the Cinnamon Streusel:
  • ⅓ cup (40g) all-purpose flour
  • ⅓ cup (70g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, whisk together ⅓ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon. Add cold butter cubes and work into the flour mixture with fingertips or a pastry cutter until coarse crumbs form. Refrigerate while making the batter.
  3. Shred the zucchini using the large holes of a box grater. Do not squeeze out the liquid. Set aside.
  4. In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. In a separate medium bowl, whisk together granulated sugar and ¼ cup brown sugar. Add vegetable oil and whisk until combined. Add eggs one at a time, whisking well after each. Stir in vanilla.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are fine). Do not overmix.
  7. Fold in the shredded zucchini until evenly distributed. Batter will look thin.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle chilled streusel over the top, pressing gently to adhere.
  9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly after 40 minutes, tent loosely with foil.
  10. Cool in the pan on a wire rack for 15 minutes. Use parchment handles to lift the loaf out and transfer to the rack to cool completely before slicing.

Notes

Do not squeeze the moisture out of the zucchini—it’s essential for a moist loaf. Keep the streusel cold until ready to use. Let the bread cool completely before slicing to ensure the texture sets properly. The flavor deepens on the second day.

Nutrition

Keywords: zucchini bread, cinnamon streusel, moist zucchini bread, quick bread, summer squash bread, easy zucchini bread

Find it online: https://twinkletaste.com/moist-zucchini-bread-with-cinnamon-streusel/