Description
A deliciously moist zucchini bread topped with a crunchy cinnamon streusel, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ cup chopped walnuts (optional)
- ½ cup rolled oats (for streusel)
- ¼ cup brown sugar (for streusel)
- 1 tsp ground cinnamon (for streusel)
- 2 tbsp melted butter (for streusel)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in walnuts if using.
- In a separate bowl, combine the rolled oats, brown sugar, cinnamon, and melted butter to make the streusel topping.
- Pour the zucchini bread batter into the prepared loaf pan and sprinkle the streusel mixture evenly on top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini.
- This bread can be stored in an airtight container for up to a week.
- For added flavor, consider adding chocolate chips or dried fruits.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cinnamon Streusel Topped Zucchini Bread, Bakery Style Zucchini Bread, Zucchini Bread Recipe