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Best Zucchini Bread with Cinnamon Streusel Topping (Easy Recipe)

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This incredibly moist zucchini bread features a crunchy cinnamon streusel topping that stays put. Made with simple ingredients and a few key techniques, it’s perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • 1 ¾ cups all-purpose flour (220g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar (150g)
  • ½ cup light brown sugar, packed (100g)
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or plain Greek yogurt (120g)
  • ½ cup all-purpose flour (60g) (for streusel)
  • ½ cup packed light brown sugar (100g) (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • 4 tablespoons cold unsalted butter, cut into small cubes (56g) (for streusel)
  • ½ cup chopped walnuts or pecans (optional, for streusel)

Instructions

  1. Prep the zucchini: Wash and shred the zucchini using the large holes of a box grater. Place shreds in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes. Squeeze out as much liquid as possible.
  2. Make the streusel: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and rub into dry ingredients with fingertips until mixture resembles coarse, wet sand with some pea-sized butter bits. Stir in nuts if using. Refrigerate while making batter.
  3. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using) for about 15 seconds.
  5. Mix wet ingredients: In a medium bowl, whisk eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add oil, vanilla, and sour cream (or yogurt); whisk until fully combined and glossy.
  6. Combine: Pour wet ingredients into dry ingredients. Fold gently with a spatula until no streaks of flour remain. Fold in squeezed zucchini until evenly distributed. Do not over-mix.
  7. Assemble: Pour batter into prepared loaf pan and spread evenly. Sprinkle cold streusel over top, pressing down gently.
  8. Bake for 50–60 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If streusel browns too quickly after 30 minutes, tent loosely with foil.
  9. Cool in pan on wire rack for 15 minutes. Lift out using parchment overhang and cool completely on rack, at least 1 hour, before slicing.

Notes

Don’t skip squeezing the zucchini—it prevents a soggy loaf. Use room-temperature ingredients for best emulsification. Fold gently to avoid over-mixing. For a crunchy streusel, keep it cold until ready to use. Let bread cool completely before slicing.

Nutrition

Keywords: zucchini bread, cinnamon streusel, easy recipe, moist zucchini bread, quick bread

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