Description

An ultra-moist zucchini bread with a crunchy cinnamon streusel topping. This recipe balances texture and flavor, using a mix of butter and oil for richness without being greasy.

Ingredients

Scale

3 cups grated medium zucchini (about 2 large or 3 medium, approx. 450g)
1/2 cup (115g) unsalted butter, melted and cooled
1 cup (200g) granulated sugar
1/4 cup (60ml) vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg (optional)
2 tablespoons (30g) cold unsalted butter, cubed (for streusel)
1/4 cup (30g) all-purpose flour (for streusel)
1/4 cup (45g) packed brown sugar (for streusel)
1/2 teaspoon ground cinnamon (for streusel)

Instructions

Preheat oven to 350°F (175°C). Grease two 9×5 inch loaf pans with butter or non-stick spray and line bottoms with parchment paper.
Wash and trim zucchinis, then grate using the large holes of a box grater or food processor. You should have about 3 cups of grated zucchini.
In a large bowl, whisk together melted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and slightly pale.
In a separate medium bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg (if using) to remove lumps.
Add dry ingredients to wet ingredients and stir gently with a spatula until just combined. Do not overmix. Fold in the grated zucchini.
In a small bowl, combine cold cubed butter, 1/4 cup flour, brown sugar, and 1/2 teaspoon cinnamon. Mix with a fork or fingers until it resembles coarse crumbs.
Divide batter evenly between the two prepared loaf pans. Sprinkle the cinnamon streusel evenly over the top of each loaf.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.
Let loaves cool in pans for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid a dense texture. Use medium zucchinis as large ones can be watery. Keep streusel butter cold for best texture. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of a l
Calories: 180
Sugar: 16
Sodium: 120
Fat: 8
Saturated Fat: 3
Carbohydrates: 28
Fiber: 1
Protein: 2

Keywords: zucchini bread, cinnamon streusel, homemade bread, breakfast recipe, moist zucchini bread, easy baking