Description
This Cinnamon Streusel Topped Zucchini Bread is a bakery-style loaf that is both moist and flavorful. The sweet cinnamon streusel topping adds a delightful crunch to every bite.
Ingredients
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
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5 inch loaf pan.
- Mix Dry Ingredients: In a large bowl, combine flour, cinnamon, baking soda, salt, and nutmeg.
- Combine Wet Ingredients: In a separate bowl, mix sugar, oil, eggs, and vanilla.
- Combine Wet and Dry: Add wet mix to dry mix and stir until just combined.
- Add Zucchini and Nuts: Gently fold in zucchini and nuts.
- Prepare Streusel Topping: Mix flour, sugars, cinnamon, and butter until crumbly.
- Assemble and Bake: Pour batter into pan, top with streusel, and bake for 50-60 minutes.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Notes
- Make sure to squeeze excess moisture from zucchini.
- Avoid overmixing the batter.
- If browning too quickly, tent with foil during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
