This cinnamon streusel zucchini bread is the kind of loaf you bake when you want the kitchen to smell like a warm hug. I first made it on a lazy Saturday, the kind where the sun streams through the window and you’re still in pajamas at noon. The batter comes together so easily, you’ll wonder why you ever bought bread from a store. Grated zucchini keeps the crumb tender, while the streusel topping adds a sweet crunch that’s just begging to be paired with coffee. I like to sneak in an extra handful of cinnamon for that cozy spice kick, but you can play around with it. The best part? It doesn’t taste like vegetables at all, so even picky eaters will go back for seconds. If you’ve been searching for zucchini bread recipes that feel both homey and a bit bakery-special, this one’s for you. Whether you call it healthy zucchini bread or just your new favorite afternoon snack, it’s one of those bakes that fits anywhere — breakfast, dessert, or a late-night treat. Once you try it, you might just start keeping zucchini on hand year-round.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cinnamon Streusel Zucchini Bread Recipe
- 3) Ingredients for Cinnamon Streusel Zucchini Bread
- 4) How to Make Cinnamon Streusel Zucchini Bread
- 5) Tips for Making Cinnamon Streusel Zucchini Bread
- 6) Making Cinnamon Streusel Zucchini Bread Ahead of Time
- 7) Storing Leftover Cinnamon Streusel Zucchini Bread
- 8) Try these Dessert Recipes next!
- 9) Cinnamon Streusel Zucchini Bread
- 10) Nutrition
1) Key Takeaways
- This recipe brings a bakery-style touch to homemade zucchini bread recipes with a sweet, crumbly topping.
- It’s perfect for breakfast, snacks, or dessert without tasting like vegetables at all.
- Easy to prepare, and the streusel topping makes it special enough for guests.
- You can adjust the cinnamon to your liking for more or less spice.
2) Easy Cinnamon Streusel Zucchini Bread Recipe
When I first tried baking zucchini bread at home, I wasn’t sure how much I’d enjoy it. Then I added a cinnamon streusel topping, and the whole thing changed. Suddenly, it wasn’t just bread. It was the kind of slice you’d proudly serve alongside coffee when friends visit, or quietly enjoy late at night when the house is quiet.
This is one of those zucchini bread recipes that manages to be both simple and memorable. The batter mixes quickly, the zucchini adds just enough moisture for a tender crumb, and the streusel gives you that sweet crunch on top that makes each bite satisfying. You don’t need fancy equipment or rare ingredients — just a grater, a mixing bowl, and a good loaf pan.
Whether you’re making it as a weekend bake or a weekday treat, this healthy zucchini bread recipe keeps well and tastes even better the next day. It’s a keeper in every sense.
3) Ingredients for Cinnamon Streusel Zucchini Bread
All-purpose flour gives the bread its structure while keeping the texture soft.
Granulated sugar adds sweetness to balance the zucchini’s natural earthiness.
Brown sugar deepens the flavor and keeps the crumb tender.
Baking powder and baking soda help the loaf rise to a light and airy finish.
Salt sharpens the flavors and keeps the sweetness balanced.
Ground cinnamon adds warmth and depth, making the bread feel comforting.
Eggs bind everything together and add richness.
Vegetable oil keeps the bread moist without overpowering the flavor.
Milk smooths out the batter for a silky pour.
Grated zucchini is the star, adding subtle flavor and moisture.
Vanilla extract ties all the flavors together.
Cold butter for the streusel makes the topping crumbly and irresistible.
4) How to Make Cinnamon Streusel Zucchini Bread
Step 1 Preheat your oven to 350°F and grease a loaf pan so the bread slides out easily later.
Step 2 In one bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon.
Step 3 In another bowl, mix the eggs, oil, milk, grated zucchini, and vanilla until smooth.
Step 4 Combine the wet ingredients with the dry, stirring until just mixed. Avoid overworking the batter.
Step 5 Pour the batter into the loaf pan, spreading it evenly.
Step 6 For the streusel, cut cold butter into the flour, brown sugar, and cinnamon until crumbly, then sprinkle over the batter.
Step 7 Bake for about 55 minutes until a toothpick in the center comes out clean.
Step 8 Let it cool for 10 minutes in the pan before transferring to a rack.
5) Tips for Making Cinnamon Streusel Zucchini Bread
Grate the zucchini finely so it blends into the batter without leaving large pieces. This keeps the bread soft and smooth.
Measure the flour carefully. Too much flour makes the bread dense instead of tender.
Don’t skip the streusel. It adds texture and turns a simple loaf into something special, making this one of the best zucchini bread recipe ideas you can try.
6) Making Cinnamon Streusel Zucchini Bread Ahead of Time
This bread keeps well for a few days, which makes it great for preparing ahead. The flavors blend and mellow over time.
For the freshest taste, bake it a day before you plan to serve it. Wrap it tightly once it’s cooled completely.
If freezing, slice first so you can thaw only what you need.
7) Storing Leftover Cinnamon Streusel Zucchini Bread
Keep leftover bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices with parchment between them.
To refresh a slice, warm it in the oven for a few minutes to bring back that fresh-baked aroma.
This method works for other zucchini recipes bread too, making them taste like they just came out of the oven.
8) Try these Dessert Recipes next!
9) Cinnamon Streusel Zucchini Bread
Cinnamon Streusel Zucchini Bread Bakery Style – Zucchini Bread Recipes
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 cups grated zucchini
- 1 tsp vanilla extract
- For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat eggs, oil, milk, zucchini, and vanilla until smooth.
- Pour the wet mixture into the dry mixture and stir until just combined. Don’t overmix.
- Pour the batter into the prepared loaf pan.
- For the streusel, combine flour, brown sugar, and cinnamon in a bowl. Cut in the butter until crumbly.
- Sprinkle streusel over the batter.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
10) Nutrition
Serving Size: 1 slice | Calories: 280 | Sugar: 21g | Sodium: 180mg | Fat: 11g | Saturated Fat: 3g | Carbohydrates: 41g | Fiber: 1g | Protein: 4g
Leave a Comment