Description
A delicious and moist zucchini bread topped with a crunchy cinnamon streusel, perfect for brunch or as a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- For the streusel topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- For the streusel topping, combine the brown sugar, flour, and ground cinnamon, then add the cold butter cubes and mix until crumbly.
- Pour half of the batter into the prepared loaf pan, sprinkle half of the streusel topping over it, add the remaining batter, and top with the rest of the streusel.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Make sure to wring out excess moisture from the zucchini. Customize the nuts or try adding chocolate chips for a twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg