Description

Savor the delightful flavors of Cinnamon Streusel Topped Zucchini Bread, a bakery-style loaf that transforms simple ingredients into a comforting treat. This recipe blends moist zucchini bread with a sweet, crunchy cinnamon streusel topping, making it perfect for breakfast or as an indulgent snack any time of day. The warm aroma wafting through your kitchen will have everyone eager to dig in! Plus, it’s an excellent way to sneak some vegetables into your diet without sacrificing taste. Whether enjoyed on its own or paired with coffee, this stunning loaf is sure to impress.

Ingredients

Scale

1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 and 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini, squeezed dry
Optional: 1/2 cup chopped walnuts or pecans
1/2 cup all-purpose flour for streusel
1/4 cup packed light brown sugar for streusel
1/4 cup granulated sugar for streusel
1 teaspoon ground cinnamon for streusel
1/4 cup cold unsalted butter, cut into small pieces for streusel

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flour, cinnamon, baking soda, salt, and nutmeg.
In another bowl, combine sugar, vegetable oil, eggs, and vanilla until smooth.
Mix wet ingredients into dry ingredients until just combined; fold in zucchini and nuts if using.
Pour batter into prepared pan and prepare the streusel topping by combining flour, sugars, cinnamon, and cutting in the butter until crumbly.
Sprinkle streusel over the batter and bake for 50-60 minutes or until a skewer comes out clean.
Cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving Size: 1 slice (77g)
Calories: 235
Sugar: 18g
Sodium: 157mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 36mg