Description
This Cinnamon Streusel Topped Zucchini Bread is a delightful bakery-style loaf with a moist, tender crumb and a crunchy cinnamon streusel topping. Packed with warm spices and fresh grated zucchini, it’s perfect for breakfast, snacks, or dessert. The addition of nuts adds a pleasant crunch, while the streusel creates an irresistible finish.
Ingredients
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Bread Batter
- 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
- 1/2 cup chopped walnuts or pecans (optional)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together 1 and 1/2 cups all-purpose flour, 1 and 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg until evenly combined, creating the base for your bread batter.
- Mix Wet Ingredients: In a separate medium bowl, whisk together 1 and 1/2 cups granulated sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well incorporated.
- Combine Batter: Add the wet ingredient mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix as overworking can make the bread tough.
- Fold in Zucchini and Nuts: Gently fold in the 2 cups grated zucchini (ensure excess moisture is squeezed out) and the optional 1/2 cup chopped walnuts or pecans to add moisture and texture to your loaf.
- Prepare Streusel Topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Cut in 1/4 cup cold unsalted butter using a fork or your fingers until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble and Top: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the prepared streusel topping evenly over the batter, covering the surface completely for a crunchy finish.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on the top; if it browns too quickly, tent the loaf with foil to prevent burning.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving to maintain the perfect texture.
Notes
- Squeeze as much moisture as possible out of the grated zucchini to avoid a soggy loaf and ensure the best texture.
- Avoid overmixing the batter to prevent tough and dense bread.
- If the streusel topping starts browning too quickly during baking, cover the loaf loosely with foil to protect it.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 260
- Sugar: 23g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
