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Easy Moist Zucchini Bread Recipe with Cinnamon Streusel Topping

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This easy moist zucchini bread features a tender crumb with a crunchy cinnamon streusel topping, perfect for a cozy breakfast or snack. Made with simple pantry ingredients, it delivers moistness without a dense texture.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis, squeezed gently to remove excess moisture)
  • 1 ½ cups all-purpose flour (can substitute with whole wheat pastry flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ½ cup vegetable oil (canola oil preferred)
  • ½ cup unsweetened applesauce
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • For the Cinnamon Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, cold and cubed (or dairy-free margarine)
  • Pinch of salt

Instructions

  1. Prepare the zucchini: Wash, trim, and grate zucchinis. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture. (About 10 minutes)
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. (5 minutes)
  3. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg. (3 minutes)
  4. Combine sugars and wet ingredients: In another bowl, beat granulated sugar, brown sugar, vegetable oil, and applesauce until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract. (5 minutes)
  5. Fold shredded zucchini into the wet mixture gently. (2 minutes)
  6. Combine wet and dry mixtures: Pour wet ingredients into dry ingredients bowl and fold until just combined. Avoid overmixing. (3 minutes)
  7. Make cinnamon streusel topping: In a small bowl, mix ½ cup flour, brown sugar, cinnamon, and salt. Add cold cubed butter and cut in with a pastry cutter or forks until mixture resembles coarse crumbs. (5 minutes)
  8. Assemble and bake: Pour batter into prepared loaf pan and smooth top. Sprinkle streusel evenly over batter. Bake for 50-60 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
  9. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely. (15-20 minutes)
  10. Slice and serve. Enjoy plain or with butter or cream cheese.

Notes

Squeeze out excess moisture from zucchini to prevent soggy bread. Mix batter just until combined to avoid toughness. Use room temperature eggs for better texture. Keep butter cold for streusel topping to achieve crunchy texture. Start checking doneness at 50 minutes to avoid overbaking. Let bread cool completely before slicing. Optional additions include chopped walnuts or pecans. For gluten-free, substitute flour with gluten-free blend. Vegan adaptation possible by using flax eggs and dairy-free butter.

Nutrition

Keywords: zucchini bread, cinnamon streusel, quick bread, moist bread, easy baking, fall recipe, snack, breakfast bread

Find it online: https://larameals.com/easy-moist-zucchini-bread-recipe-with-cinnamon-streusel-topping/