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Bakery-style zucchini bread with cinnamon streusel topping. Delicious homemade loaf.
Lady Maria

Bakery-Style Zucchini Bread with Cinnamon Streusel

This bakery-style zucchini bread recipe delivers a moist, tender crumb with a delightful cinnamon streusel topping. The combination of warm spices and a buttery streusel elevates this classic to a truly special treat. It's perfect for breakfast, brunch, or a sweet afternoon snack.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 1
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini, excess moisture squeezed out
  • 1/2 cup all-purpose flour for streusel
  • 1/4 cup packed brown sugar for streusel
  • 1/4 cup granulated sugar for streusel
  • 1 teaspoon ground cinnamon for streusel

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (large and medium)
  • whisk
  • measuring cups and spoons
  • box grater
  • Clean kitchen towel or cheesecloth
  • Pastry blender or fingertips
  • Wooden skewer
  • wire rack
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Fold in the grated zucchini until evenly distributed.
  6. Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon.
  7. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Ensure the butter remains cold for best results.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Sprinkle the streusel topping evenly over the batter.
  10. Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
  11. Let the bread cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

For best results, measure flour correctly by spooning it into the measuring cup and leveling it off. Do not overmix the batter, as this can result in a tough bread. Cool the bread completely before slicing to prevent crumbling. Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving. Consider adding chocolate chips or nuts to the batter for variations.