Zucchini bread streusel
A moist and flavorful zucchini bread topped with a delightful cinnamon streusel for an extra layer of sweetness and texture. Perfect for breakfast or a snack!
Prep
: 10
Total
: 25 minutes
Ingredients
Streusel Topping
- 0.75 cup all-purpose flour
- 0.5 cup granulated sugar
- 1 tablespoon ground cinnamon
- 0.5 cup cold unsalted butter cut into cubes
Zucchini Bread
- 2 cups grated zucchini about 2 medium, squeezed to remove excess moisture
- 3 large eggs
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup granulated sugar
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, combine all ingredients for the streusel topping. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and spread evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent it with aluminum foil.
- Let the zucchini bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure your zucchini is well-drained to prevent a soggy bread. This bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for longer storage.