Imagine walking into a little hometown bakery on a crisp fall morning. The air is warm, filled with the scent of cinnamon, toasted sugar, and fresh bread cooling on wooden racks. Now, picture bringing that exact cozy experience into your own kitchen. That’s what this bakery-style cinnamon streusel zucchini bread delivers: a tender, moist loaf with a crunchy brown sugar topping that feels like a hug in every bite.
This isn’t just another zucchini bread—it’s a comfort bake you’ll want to make again and again.
Table of Contents
Why You’ll Love This Recipe
- Bakery-style texture: Moist, fluffy crumb inside with that signature golden streusel crunch on top.
- Cozy flavor: Warm cinnamon and brown sugar wrapped around flecks of fresh zucchini.
- Foolproof method: Simple steps that even beginner bakers can follow.
- Veggie boost: A delicious way to sneak zucchini into a sweet treat.
- Versatile treat: Perfect for breakfast, brunch, or a cozy afternoon snack.
Cinnamon Streusel Zucchini Bread
Equipment
- 9×5-inch loaf pan
- mixing bowls
- Whisk & spatula
- Box grater for zucchini
- clean kitchen towel to squeeze zucchini dry
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- 1½ cups granulated sugar
- ½ cup vegetable oil (or light olive oil)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups fresh zucchini, grated and squeezed very dry
- ½ cup chopped walnuts or pecans (optional)
- Streusel Topping
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small cubes
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment overhang for easy lift-out).
- Whisk flour, cinnamon, baking soda, salt, and nutmeg in a large bowl until evenly combined.
- In a separate bowl, whisk sugar, oil, eggs, and vanilla until smooth and glossy.
- Add the wet mixture to the dry bowl and stir with a spatula just until combined—do not overmix.
- Fold in the well-squeezed grated zucchini and nuts (if using). Batter will be thick.
- Make streusel: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter with fingers or a pastry cutter until coarse crumbs form.
- Spread batter in the prepared pan and level the top. Sprinkle streusel evenly over the surface, gently pressing so it adheres.
- Bake 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if topping browns too quickly.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ingredients
For the Bread Batter
- All-purpose flour – the foundation for a tender loaf.
- Ground cinnamon + nutmeg – warm spices that give this bread its bakery aroma.
- Baking soda – ensures a light rise and soft crumb.
- Granulated sugar – sweetens and balances the earthy zucchini.
- Vegetable oil – keeps the loaf moist and soft for days.
- Large eggs – bind everything together.
- Vanilla extract – adds a subtle depth and sweetness.
- Fresh zucchini (grated, squeezed dry) – the star ingredient, adding moisture and texture without overpowering flavor.
- Optional: chopped walnuts or pecans – for a nutty crunch.
For the Cinnamon Streusel Topping
- All-purpose flour – creates structure for the topping.
- Brown sugar + white sugar – caramel-like sweetness with a hint of crunch.
- Ground cinnamon – layers more cozy spice into every bite.
- Cold unsalted butter – cut into small cubes for that crumbly, bakery-style topping.
Step-by-Step Instructions
Step 1 – Prep Your Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan so your bread slides out beautifully after baking.
Step 2 – Mix the Dry Ingredients
In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. This ensures even distribution of flavors and leavening.
Step 3 – Whisk the Wet Ingredients
In a separate bowl, whisk together sugar, oil, eggs, and vanilla until smooth and glossy.
Step 4 – Combine Gently
Pour the wet mixture into the dry bowl. Stir with a spatula until just combined—overmixing leads to a dense loaf.
Step 5 – Add the Zucchini (and Nuts, if Using)
Fold in the grated, well-squeezed zucchini. If you’re adding walnuts or pecans, stir them in now.
Step 6 – Make the Streusel
In a small bowl, combine flour, sugars, and cinnamon. Add the cold butter cubes, and use your fingers or a pastry cutter to create a crumbly mixture.
Step 7 – Assemble the Loaf
Spread the batter evenly in your prepared pan. Sprinkle the streusel topping generously over the top.
Step 8 – Bake to Golden Perfection
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean. If the topping browns too quickly, tent with foil.
Step 9 – Cool & Enjoy
Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Pro Tips for Success
- Squeeze that zucchini: Use a clean towel to remove excess moisture—too much water = soggy loaf.
- Don’t overmix: Stir until ingredients just come together.
- Cold butter is key: It’s what makes your streusel topping crumbly instead of melting.
- Check doneness: A toothpick should come out clean from the center, not sticky.
- Freeze it: Wrap slices individually for quick grab-and-go snacks later.
Flavor Variations
- Chocolate Chip Zucchini Bread: Add ½ cup chocolate chips for a bakery-style twist.
- Apple-Cinnamon Version: Fold in ½ cup diced apples for extra fruit flavor.
- Spiced Pumpkin Zucchini Bread: Replace half the zucchini with pumpkin puree and add pumpkin spice.
- Nut-Free Option: Skip the nuts and add sunflower seeds for crunch.
Serving Ideas
- Spread with softened butter for a simple breakfast.
- Drizzle with honey or cream cheese glaze for a coffee shop vibe.
- Serve warm with a scoop of vanilla ice cream for dessert.
- Pair with a latte or chai tea for the ultimate cozy moment.
FAQs
Can I use frozen zucchini?
Yes—just thaw and squeeze out all the extra water before adding.
Do I have to add nuts?
Nope! The bread is just as delicious without them.
Can I make this into muffins?
Absolutely. Divide batter into a lined muffin tin and bake for 20–25 minutes.
How long does it last?
At room temperature: 3 days. In the fridge: up to a week. In the freezer: 2–3 months.
For More Recipe Inspiration
If you loved this bakery-style loaf, you’ll also enjoy:
- Protein Muffins – fluffy, filling, and healthy.
- Mini Bento Cake Recipe – trendy and adorable.
- Cottage Cheese Chocolate Mousse – light, creamy indulgence.
- Cloud Cake Recipe – airy, dreamy perfection.
Quick Recap
This Bakery-Style Cinnamon Streusel Zucchini Bread is the ultimate cozy bake: a soft, moist loaf topped with a golden, crunchy cinnamon sugar streusel. It’s easy, comforting, and tastes straight from a bakery—without leaving your kitchen.
Pin this recipe for later, or bake it this weekend and fill your home with the smell of cinnamon sugar bliss!