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Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe

Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
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★★★★★

4.9 from 6 reviews

This bakery-style Cinnamon Streusel Topped Zucchini Bread is a delightful treat that perfectly balances the sweetness of cinnamon and nutmeg with the freshness of grated zucchini. The crunchy streusel topping adds a wonderful texture to this moist and flavorful bread.

Ingredients

Scale

Dry Ingredients:

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Wet Ingredients:

  • 1 and 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry
  • 1/2 cup chopped walnuts or pecans (optional)

Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
  3. Combine wet ingredients: In a separate medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract.
  4. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Add zucchini and nuts: Gently fold in the grated zucchini and chopped nuts, if using.
  6. Prepare streusel topping: In a small bowl, combine the flour, sugars, and cinnamon. Cut in the cold butter until crumbly.
  7. Assemble and bake: Pour the batter into the loaf pan, sprinkle the streusel topping evenly over the batter, and bake for 50-60 minutes until a skewer comes out clean.
  8. Cool and serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • You can add a dash of lemon zest to the batter for a citrusy twist.
  • For a nut-free version, omit the chopped nuts or substitute with seeds like pumpkin or sunflower.
  • This bread freezes well, so you can make a batch ahead of time for quick breakfasts or snacks.

Nutrition

Keywords: Zucchini Bread, Streusel Topping, Bakery Style, Cinnamon, Nutmeg, Baking

Find it online: https://dinewithlily.com/cinnamon-streusel-topped-zucchini-bread-bakery-style-recipe-2/