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Best Homemade Zucchini Bread with Cinnamon Streusel

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This cozy zucchini bread features a tender, moist crumb and a crunchy cinnamon streusel topping. It’s a love letter to a beloved café recipe, perfect for slow weekend breakfasts or afternoon tea.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, gently squeezed of excess moisture (about 1 medium zucchini)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup all-purpose flour (for streusel)
  • ½ cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 4 tablespoons cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and gently squeeze out excess moisture. Set aside.
  3. Make the streusel: In a small bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Using a pastry cutter, two forks, or fingertips, work butter into flour mixture until it resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  5. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  6. Pour dry ingredients into wet ingredients. Stir with a rubber spatula until just combined (a few streaks of flour are okay). Fold in grated zucchini and nuts if using.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle cold streusel topping evenly over batter. Do not press it in.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If streusel browns too quickly after 30 minutes, tent loosely with aluminum foil.
  9. Let bread cool in pan for 15 minutes. Lift out using parchment overhang and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter; a few lumps are fine. Squeeze zucchini gently—not too dry, not too wet. Keep streusel cold for a crunchy topping. Let bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free baking flour blend and add an extra tablespoon of oil. For a vegan version, replace eggs with flax eggs and use cold vegan butter in the streusel.

Nutrition

Keywords: zucchini bread, cinnamon streusel, quick bread, easy zucchini bread, homemade zucchini bread

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