Description
A moist, tender zucchini bread layered with a sweet and crunchy cinnamon streusel topping. This cozy, garden-fresh loaf is a crowd-pleasing treat perfect for breakfast, snacks, or dessert.
Ingredients
1 1/2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup brown sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups grated fresh zucchini (about 1 medium zucchini)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup turbinado sugar for topping
2 tablespoons all-purpose flour for topping
1 1/2 teaspoons ground cinnamon for topping
Instructions
Preheat oven to 350°F (180°C) and grease a 9×5-inch loaf pan
In a large bowl, mix butter and brown sugar until light and fluffy
Add eggs, one at a time, beating well after each addition
Mix in milk and vanilla extract
In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg
Stir in mashed zucchini
Gradually add dry ingredients to wet ingredients, mixing until combined
Pour batter into prepared loaf pan
For streusel: mix turbinado sugar, 2 tbsp flour, and 1 1/2 tsp cinnamon
Sprinkle streusel evenly over batter
Bake for 55-65 minutes, or until a toothpick inserted in center comes out clean
Cool loaf completely in pan on a wire rack before slicing
Notes
Use freshly grated zucchini; squeeze out excess moisture with cheesecloth
Loaf may need additional 5-10 minutes if streusel is too soft
Store in airtight container at room temperature for up to 3 days
For gluten-free version, substitute all-purpose flour with gluten-free baking blend
- Prep Time: 20
- Cook Time: 60
- Method: Baking
- Cuisine: American