Glazed Cinnamon Crunch Zucchini Bread

I'm just going to say it, but this is easily the best zucchini bread I've ever had! It is incredibly moist, has the perfect cinnamon sugar crunch topping and is rounded off with a yummy glaze. We devoured this bread and it was so easy to make! The original recipe was for muffins, which would be great, but I love being able to just throw batter into one pan. 
You can tell from this picture how soft and fluffy it is, too! It really is amazing and a perfect way to use up any garden zucchini.

Glazed Cinnamon Crunch Zucchini Bread

Adapted from Sprinkle Bakes

1 1/2 cups all-purpose flour

3/4 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. ground cinnamon

1/4 tsp. kosher salt

2 large eggs

1/2 cup brown sugar, lightly packed

1/2 cup granulated sugar

1/2 cup olive oil

1/2 Tbsp. vanilla extract

1 1/4 cups shredded zucchini (about 7 oz.)

Cinnamon Crunch Streusel

3 Tbsp. all-purpose flour

1/4 cup sugar

1/4 tsp. ground cinnamon

pinch of salt

2 Tbsp. unsalted butter, cold


1/2 cup powdered sugar

1 Tbsp. milk or cream

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

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

2. In the bowl of an electric mixer, combine the egg, sugars, oil, and vanilla on low speed for about 1 minute or until well incorporated.

3. Add the dry ingredients to the egg mixture and mix on low speed until just combined. Fold in the grated zucchini.

4. Pour the batter into the prepared bread pan. Set aside.

5. In a medium bowl, whisk together the flour, sugar, cinnamon and salt. Using a fork or your hands, cut the cold butter into the mixture until crumbly.
6. Sprinkle streusel evenly over the bread batter. Avoid piling the streusel in the middle or it will sink during baking.

7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

8. While baking, whisk together the powdered sugar and milk in a small bowl until smooth. Once slightly cooled, drizzle over zucchini bread. Store in an airtight container or cover with plastic wrap.


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