Zucchini Coffee Cake Bread Cinnamon Streusel Recipe

This zucchini bread recipe is my ultimate comfort food because it’s packed with flavor and has the perfect balance of sweetness and spice, thanks to the cinnamon and double sugar combo. Plus, the crunchy streusel topping makes every bite an indulgent treat that feels both nostalgic and totally Instagrammable!

The pleasant scent that wafts through my house when I am baking Zucchini Coffee Cake Bread with Cinnamon Streusel is hard to rival. This is a good bread.

With 2 cups of shredded zucchini, it is moist as can be, and by some measures, packed with nutrients. The combo of granulated sugar, light brown sugar, and ground cinnamon in the streusel topping, though, might have you questioning the “healthy” part of this recipe.

And that really ought not to be the case, because this is a bread you could—and should—eat for breakfast, for an afternoon snack, or anytime in between.

Ingredients

Sugar in granulated form: Adds delightful sweetness and a moist texture.

Moisture enhancement and caramel flavor notes are Brown Sugar’s contributions to this recipe.

Oil from Vegetables: Supplies fat to ensure moisture and texture.

All-Purpose Flour: Provides structure via gluten formation.

Sodium bicarbonate: A rise and lightness leavening agent.

Cinnamon: A warm spice that adds flavor and aroma depth.

Zucchini: Introduces moisture and fiber to the loaf.

Walnuts that have been chopped: Add a potential source of crunch that can be heart-healthy due to the oils that are in the walnuts.

Butter, unsalted: Richness and flavor enhancement.

Ingredient Quantities

• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 cups shredded zucchini (about 2 medium zucchinis)
• 1 cup chopped walnuts (optional)
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted
• 1/2 cup all-purpose flour

Instructions

1. Set your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it.

2. In a vast mixing basin, combine and beat well 1 cup of sugar (granulated), 1/2 cup of sugar (light brown, packed), 2 eggs, 1 cup vegetable oil, and 2 teaspoons vanilla extract. Mix until the batter is smooth and the ingredients are well combined.

3. In another bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 2 teaspoons of ground cinnamon together.

4. Slowly add the dry ingredients to the wet mixture, stirring until just combined.

5. Incorporate the 2 cups of shredded zucchini and the 1 cup of chopped walnuts, if using, until evenly distributed.

6. Transfer the batter to the awaiting loaf pan, taking care to smooth it as you go.

7. In a separate bowl, combine 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons melted butter, and 1/2 cup all-purpose flour. These ingredients make the streusel topping.

8. Evenly sprinkle the streusel over the batter in the loaf pan.

9. Preheat the oven to 350°F. Bake in the heated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the bread cool in the pan for about 10 minutes and then move to a wire rack. Allow the bread to cool completely before slicing and serving. Enjoy!

Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Parchment paper (optional)
4. Cooking spray or butter (for greasing)
5. Large mixing bowl
6. Medium mixing bowl (x2)
7. Whisk
8. Electric mixer or hand whisk
9. Spatula
10. Measuring cups
11. Measuring spoons
12. Grater (for zucchini)
13. Knife (for chopping walnuts)
14. Cutting board
15. Toothpick
16. Wire rack

FAQ

• Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture.
• How do I store the zucchini coffee cake bread? Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for 5-7 days.
• Can I freeze this bread? Absolutely! Wrap the bread tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. It will keep for up to 3 months in the freezer.
• Do I need to peel the zucchini before shredding? No, there’s no need to peel the zucchini; the skin is thin and adds extra nutrients and color.
• What can I use instead of walnuts? You can use pecans, almonds, or leave the nuts out entirely if you prefer a nut-free version.
• Is it necessary to squeeze excess moisture from the zucchini? For this recipe, it’s best not to squeeze the zucchini as the moisture helps keep the bread tender.

Substitutions and Variations

1 cup oil, vegetable:
1 cup applesauce (to decrease the fat content)
1 cup coconut oil, melted (for an alternative flavor)
2 cups of all-purpose flour
2 cups whole wheat flour (for a denser texture and nuttier flavor)
1 3/4 cups flour blend gluten-free (for a gluten-free option, adjust the liquid if necessary)
2 cups of zucchini that has been shredded
Two cups of grated carrots (for a different flavor and color)
Two cups of mashed banana (for a sweeter, moist bread).
1 cup walnuts, chopped:
1 cup of pecans (for a similar texture with a slightly different taste)
1 cup chocolate chips (for a sweeter variation)
2 teaspoons of ground cinnamon:
1 teaspoon ground ginger and 1 teaspoon ground nutmeg (for a spicier kick)

Pro Tips

1. Drain the Zucchini After shredding the zucchini, gently press it with a paper towel to remove excess moisture. This helps prevent the zucchini bread from becoming too soggy.

2. Streusel Variety Add a dash of nutmeg or a handful of rolled oats to the streusel topping for added flavor and texture.

3. Oil Substitute Substitute half of the vegetable oil with applesauce for a slightly healthier version that’s just as moist.

4. Nut Toasting If using walnuts, lightly toast them before adding to the batter to enhance their flavor and crunch.

5. Cooling Technique Let the loaf cool in the pan for only 5-10 minutes and then transfer to a wire rack. This prevents over-moisture build-up at the bottom of the loaf.