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Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 43 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 12 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Cinnamon Streusel Topped Zucchini Bread is a delightful bakery-style treat that combines moist zucchini bread with a sweet and crunchy cinnamon streusel topping. Perfect for breakfast, brunch, or a cozy snack, this recipe delivers a balance of tender crumb and flavorful spice, enhanced by the optional addition of crunchy nuts.

Ingredients

Bread Ingredients

  • 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 Ingredients

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread doesn’t stick.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg until well combined.
  3. Mix Wet Ingredients: In a medium separate bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
  4. Combine Wet and Dry: Add the wet mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the bread tender.
  5. Add Zucchini and Nuts: Fold in the grated, squeezed-dry zucchini and the optional chopped walnuts or pecans evenly through the batter.
  6. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Prepare Streusel Topping: In a small bowl, combine the flour, light brown sugar, granulated sugar, and cinnamon. Cut in the cold unsalted butter with a fork or fingers until the mixture becomes crumbly.
  8. Top the Batter: Evenly sprinkle the cinnamon streusel topping over the batter in the loaf pan.
  9. Bake: Bake the bread in the preheated oven for 50 to 60 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean.
  10. Cool: Let the bread cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.

Notes

  • Make sure to squeeze the grated zucchini thoroughly to avoid excess moisture that can make the bread soggy.
  • Do not overmix the batter to keep the bread light and tender.
  • You can substitute walnuts with pecans or leave nuts out if desired.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The bread slices well after it cools completely, so be patient before serving.

Find it online: https://slsrecipes.com/cinnamon-streusel-topped-zucchini-bread-bakery-style-recipe/