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Best Zucchini Bread with Cinnamon Streusel: Easy Homemade Recipe

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This is the zucchini bread you’ve been searching for—perfectly moist, tender, and topped with a buttery cinnamon streusel that stays crunchy. Made with simple pantry ingredients and a few key techniques, this easy recipe delivers a loaf that’s ideal for breakfast, snack, or dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • ¼ cup (60g) sour cream or Greek yogurt
  • 2 cups grated zucchini (about 2 medium zucchini)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (57g) cold unsalted butter, cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze out as much liquid as possible (about ⅓ cup). For best results, sprinkle with ½ teaspoon salt, let sit 10 minutes, then squeeze.
  3. In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, 1½ teaspoons cinnamon, and nutmeg. Set aside.
  4. In a medium bowl, whisk eggs until frothy. Add granulated sugar and brown sugar, whisk until smooth. Stream in oil while whisking. Add vanilla and sour cream/yogurt, whisk until combined.
  5. Pour wet mixture into dry mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in squeezed zucchini until evenly distributed. Let batter rest for 10 minutes.
  7. While batter rests, make streusel: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold cubed butter. Use a pastry cutter or fingers to work butter into flour mixture until coarse crumbs with pea-sized clumps form.
  8. Pour batter into prepared pan and spread evenly. Gently press streusel into the top of the batter (not smashing, just light press).
  9. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too fast (around 40 minutes), tent loosely with foil.
  10. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Don’t skip squeezing the zucchini—it removes excess moisture and prevents a soggy loaf. Room temperature ingredients emulsify better. Pressing the streusel gently into the batter keeps it from falling off when slicing. Let the batter rest for 10 minutes before baking for a more tender crumb. Cool completely before slicing to avoid a gummy interior.

Nutrition

Keywords: zucchini bread, cinnamon streusel, easy zucchini bread, homemade zucchini bread, moist zucchini bread, streusel topping, summer baking, quick bread

Find it online: https://flurpchef.com/best-zucchini-bread-with-cinnamon-streusel-easy-homemade-recipe/