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Quick Zucchini Bread with Cinnamon Streusel Topping

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This quick zucchini bread with cinnamon streusel topping is incredibly moist, tender, and topped with a crunchy, buttery cinnamon streusel. It’s an easy, one-bowl recipe that comes together in about 20 minutes of hands-on time and is perfect for weeknights, breakfast, or dessert.

Ingredients

Scale
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/3 cup (70g) packed brown sugar (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • 4 tablespoons (56g) cold unsalted butter, cut into small cubes (for streusel)
  • Pinch of salt (for streusel)
  • 1 1/2 cups (180g) all-purpose flour (for bread)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (canola or avocado)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 1 medium zucchini) grated and gently squeezed zucchini

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper, leaving overhang on the sides.
  2. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/3 cup packed brown sugar, 1 tablespoon cinnamon, and a pinch of salt. Add cold cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized clumps. Set aside (refrigerate while making batter).
  3. Grate the zucchini: Wash, trim ends, and grate on the large holes of a box grater. You should have about 1 1/2 cups. Place in a clean kitchen towel or paper towels and gently squeeze out excess moisture. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon salt. Whisk for about 15 seconds.
  5. Mix wet ingredients: In a separate medium bowl, whisk together 2 eggs, 3/4 cup granulated sugar, 1/2 cup oil, and 1 teaspoon vanilla extract until smooth and slightly thickened, about 30 seconds.
  6. Combine wet and dry: Pour the wet mixture into the dry mixture. Stir with a rubber spatula or wooden spoon until just combined. A few streaks of flour are fine.
  7. Fold in the zucchini: Add the squeezed zucchini to the batter. Fold gently until evenly distributed. The batter will be thick and shaggy.
  8. Layer the batter and streusel: Pour half the batter into the prepared loaf pan and spread evenly. Sprinkle about half the streusel over the batter. Add the remaining batter on top, spreading carefully. Sprinkle the rest of the streusel over the top, pressing gently into the batter.
  9. Bake: Place in the preheated oven and bake for 50–60 minutes. At the 40-minute mark, check the top; if browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely (at least 1 hour) before slicing.

Notes

Don’t over-squeeze the zucchini; leave it damp-sponge consistency. Cold butter for streusel is essential for crunch. Check oven at 45 minutes; tent with foil if browning too fast. Let cool completely before slicing to avoid crumbling.

Nutrition

Keywords: zucchini bread, quick bread, cinnamon streusel, easy recipe, moist zucchini bread, streusel topping

Find it online: https://breezybake.com/quick-zucchini-bread-with-cinnamon-streusel-topping-easy-recipe/