Zucchini Bread with Streusel Topping

I am on a huge zucchini bread kick at our house and this one is another winner! I think this might be my very favorite and my family would agree. It is so moist and delicious on its own, but that streusel really takes it over the edge. It is such a thick, crunchy layer of streusel and it has my mouth watering just thinking about it. Definitely try making this if you have some zucchini on hand!

Zucchini Bread with Streusel Topping

Adapted from Will Cook for Smiles

1 1/2 cups grated zucchini

2 eggs

1/2 cup canola oil

1 tsp. vanilla extract

1 cup granulated sugar

1 1/2 cups flour

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Streusel Topping

1/2 cup flour

1/3 cup brown sugar

2 Tbsp. granulated sugar

3 Tbsp. butter, melted

1 tsp. cinnamon

1. Preheat the oven to 350°F. Grease a 9x5-inch bread pan with cooking spray and line with a half sheet of parchment paper so ends are sticking up for easy removal. Set aside.

2. Grate zucchini over a paper towel and spread out so it’s no longer in a mound. Use another sheet of paper towel and gently pat out the excess moisture. 

3. In a large bowl, add the grated zucchini, eggs, oil, vanilla extract and granulated sugar. Whisk just until combined.

4. Add flour, cinnamon, nutmeg, salt, baking soda and baking powder. Gently whisk together until incorporated and smooth.

5. Pour the batter into the prepared bread pan.

6. In a medium bowl, combine brown sugar, granulated sugar, cinnamon and flour. Mix well with a fork until all ingredients are evenly incorporated. Pour in melted butter and carefully fold it in to the flour mixture. Streusel should look like large crumbs, not a paste. Sprinkle streusel topping evenly on top of the batter.

7. Bake for 55-60 minutes until an inserted toothpick comes out clean. Let cool in pan for 20 minutes before removing and placing on a cooling rack. Serve warm or let cool completely before slicing.


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