Description
Zucchini bread comes alive with a crumbly cinnamon streusel topping that turns your ordinary quick bread into a spectacular breakfast or snack treat. Baked golden and fragrant, this bread delivers moist zucchini goodness with sweet crunchy layers that make your taste buds dance.
Ingredients
Scale
Main Ingredients:
- 2 cups grated zucchini
- 1 and ½ cups all-purpose flour
- 1 and ½ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
Supporting Ingredients:
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans
Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter
Instructions
- Warm up your oven to 350°F and coat a 9×5 inch loaf pan with grease and flour, ensuring every corner is covered.
- Grab a large mixing bowl and whisk together 1 and ½ cups flour, 1 and ½ teaspoons cinnamon, baking soda, salt, and nutmeg until perfectly blended.
- In a separate bowl, combine 1 and ½ cups granulated sugar, ½ cup vegetable oil, 2 eggs, and vanilla extract, whisking until smooth and well incorporated.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. Resist the urge to overmix, which can make your bread tough.
- Carefully fold in 2 cups of squeezed, grated zucchini and ½ cup chopped nuts, distributing them evenly throughout the batter.
- Transfer the batter into your prepared loaf pan, smoothing the top with a spatula.
- Create the streusel by mixing ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and 1 teaspoon cinnamon in a small bowl.
- Add ¼ cup cold butter pieces to the streusel mix, using your fingers to create a crumbly texture that resembles coarse sand.
- Sprinkle the streusel generously and evenly across the top of your batter, covering the entire surface.
- Slide the pan into the preheated oven and bake for 50-60 minutes, checking doneness with a wooden skewer that should come out clean.
- Remove from the oven and let the bread rest in the pan for 10 minutes to stabilize its structure.
- Carefully transfer the bread to a wire rack, allowing it to cool completely before slicing and serving.
Notes
- Grate zucchini on the large holes of a box grater to ensure proper moisture distribution without making the batter too wet.
- Let the bread cool completely before slicing to help it maintain its structure and prevent crumbling.
- Toast chopped nuts before adding them to enhance their nutty flavor and provide extra crunch in the bread.
- Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days to keep it fresh and moist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 311 kcal
- Sugar: 24 g
- Sodium: 134 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg