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Moist Cinnamon Streusel Zucchini Bread

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This incredibly moist zucchini bread features a buttery cinnamon streusel topping that creates the perfect texture contrast. Made with simple ingredients, it’s a crowd-pleaser that will convert even the biggest zucchini skeptics.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled)
  • 1 ¾ cups all-purpose flour (210 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (optional but recommended)
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar (150 grams)
  • ½ cup brown sugar, packed (100 grams)
  • ½ cup vegetable oil (120 ml)
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or Greek yogurt (120 grams)
  • ½ cup all-purpose flour (60 grams) (for streusel)
  • ½ cup brown sugar, packed (100 grams) (for streusel)
  • 1 tablespoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (56 grams) (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line with parchment paper, leaving overhang on the long sides.
  2. Shred the zucchini using the large holes of a box grater. Do not squeeze or drain. Set aside.
  3. Make the streusel: In a medium bowl, whisk together ½ cup flour, ½ cup packed brown sugar, 1 tablespoon cinnamon, and a pinch of salt. Add cold butter cubes and work into dry ingredients with a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, and nutmeg (if using). Set aside.
  5. Mix wet ingredients: In a separate bowl, whisk together eggs, granulated sugar, and ½ cup packed brown sugar until smooth and slightly thickened, about 1 minute. Add oil, vanilla, and sour cream. Whisk until well combined.
  6. Combine wet and dry: Pour wet mixture into dry ingredients. Gently fold with a rubber spatula until just combined (a few streaks of flour should remain). Do not overmix.
  7. Fold in zucchini: Add shredded zucchini (with its liquid) to the batter. Fold gently until evenly distributed. Batter will be loose and pourable.
  8. Fill pans: Divide batter evenly between prepared loaf pans. Smooth tops with a spatula. Sprinkle chilled streusel generously over both loaves, pressing gently into the batter.
  9. Bake: Place pans on middle rack. Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly (around 40 minutes), tent loosely with foil.
  10. Cool: Let loaves cool in pans for 15 minutes. Use parchment overhang to lift out and transfer to a wire rack to cool completely.

Notes

Do not squeeze the zucchini—its moisture is key for a tender crumb. Room temperature ingredients mix better. Keep streusel cold until ready to use. Let bread cool completely before slicing to avoid crumbling. Bread tastes even better on day two. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

Keywords: zucchini bread, cinnamon streusel, moist zucchini bread, easy zucchini bread, summer baking, quick bread

Find it online: https://elaraeats.com/moist-cinnamon-streusel-zucchini-bread-easy-best-recipe/