Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
If you are searching for a delightfully moist and irresistible quick bread to impress your family and friends, the Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe is exactly what you need. This loaf combines the natural tenderness of freshly grated zucchini with a warm blend of cinnamon and nutmeg, topped with a crunchy, buttery streusel that feels like it just came from your favorite bakery. The perfect balance of sweet spices, moist texture, and that cinnamon-sugar crumble finish makes it an absolute crowd-pleaser, whether for breakfast, snack time, or dessert.
Ingredients You’ll Need
Gathering your ingredients is the first joyful step toward creating this classic comfort treat. Each component plays an essential role—from the fragrant spices that give it character, to the grated zucchini that lends amazing moistness without overpowering the flavor.
- All-purpose flour (2 cups): Provides the perfect structure to hold the moist bread together without being dense.
- Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): These leavening agents work as your rising duo, delivering that light and fluffy crumb.
- Salt (1/2 teaspoon): A pinch to enhance all the sweet and spicy flavors.
- Ground cinnamon (1 1/2 teaspoons) and ground nutmeg (1/2 teaspoon): Infuse the bread with cozy warmth and subtle spice – the soul of this recipe.
- Vegetable oil (1/2 cup): Keeps the bread luscious and moist while encouraging a tender crumb.
- Granulated sugar (1/2 cup) and brown sugar (1/2 cup, packed): Bring just the right amount of sweetness with a hint of caramel from the brown sugar.
- Large eggs (2): Essential for binding the bread and lending richness.
- Vanilla extract (1 teaspoon): Adds a lovely fragrance that elevates every bite.
- Grated zucchini (2 cups, do not drain): The star ingredient that keeps the bread moist and tender, sneaking in some extra veggies.
- Chopped walnuts (1/2 cup, optional): Add crunch and a nutty flavor, or leave out for a nut-free version.
- Streusel topping ingredients:
- Brown sugar (1/3 cup, packed): Sweet and moist base for the crumbly topping.
- Granulated sugar (1 tablespoon): Adds sweetness and crunch contrast.
- Ground cinnamon (1/2 teaspoon): Brings warm spice to the crunchy streusel.
- All-purpose flour (1/4 cup): Creates the structure that helps the topping hold shape.
- Cold unsalted butter (3 tablespoons, cubed): Gives the streusel its iconic crumbly texture with rich flavor.
How to Make Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan. This simple preparation ensures your bread will bake evenly and come out beautifully without sticking to the pan.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This combo forms the flavorful and tender base of your bread, perfectly seasoned with those warm spices.
Step 3: Beat the Wet Ingredients
In a large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat these together until they’re wonderfully blended and silky. Then, add the eggs one at a time, followed by the vanilla extract. Stir until smooth and glossy—this mixture is the heart of your batter.
Step 4: Add the Zucchini and Combine
Gently fold in the grated zucchini (remember, don’t squeeze out the liquid – it’s vital for keeping your bread moist). Gradually add your dry ingredients to the wet, mixing just until combined. Overmixing can lead to a dense loaf, so keep it tender and light. If you choose to use walnuts, fold them in now for a nice crunchy bite.
Step 5: Make the Cinnamon Streusel Topping
In a small bowl, mix the brown sugar, granulated sugar, cinnamon, and flour. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This topping will add that bakery-style crumble that makes every slice unforgettable.
Step 6: Assemble and Bake
Pour the batter into the prepared loaf pan, smoothing the top. Evenly sprinkle the streusel topping over the batter. Place in the oven and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the bread cool in the pan for 15 minutes to set before transferring to a wire rack to cool completely.
How to Serve Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
Garnishes
Sprinkle a little extra cinnamon sugar on top just before serving for added sparkle and flavor. If you want to indulge even more, a smear of softened butter or a light drizzle of honey complements the bread perfectly.
Side Dishes
This zucchini bread shines when enjoyed alongside a hot cup of coffee or tea. For a more substantial snack or breakfast, serve it with a dollop of Greek yogurt or cream cheese for a creamy contrast that balances the sweet spices.
Creative Ways to Present
Try slicing the bread and toasting it lightly for a warm, crisp exterior that intensifies the flavors. You can also cut into smaller squares and serve as part of a brunch spread with fresh fruit and nuts. For a fun twist, layer slices with cream cheese frosting between them to make a quick and easy mini cake!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover zucchini bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps it fresh while maintaining the moist, tender texture that makes this recipe so special.
Freezing
For longer storage, slice the bread and freeze individual pieces wrapped in plastic wrap and placed inside a resealable freezer bag. This way, you can grab a slice whenever a craving hits, and it will stay fresh for up to 3 months.
Reheating
To enjoy a fresh-baked taste from frozen slices, simply warm them in a toaster oven or microwave for about 30 seconds. This brings back that soft, moist texture with the irresistible aroma of cinnamon and freshly baked zucchini bread.
FAQs
Can I use different nuts in the Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe?
Absolutely! Walnuts can easily be swapped for pecans or almonds depending on your preference. If you have nut allergies, feel free to omit them altogether – the bread will still be delicious without nuts.
Do I need to peel the zucchini before grating?
No need to peel! The skin of zucchini is thin and soft, and it adds some lovely color and nutrients to the bread without affecting the texture.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Just make sure the blend is designed for baking to keep the bread’s texture just right.
What should I do if my streusel topping melts into the batter?
Make sure your butter is very cold when mixing the streusel. Cold butter creates those nice, crumbly clusters. If your kitchen is warm, quickly chill the topping mixture in the fridge before sprinkling it on the batter.
Can I use zucchini that has been frozen?
While fresh zucchini works best, you can use frozen as long as it’s fully thawed and excess liquid squeezed out. However, the bread may be a bit wetter, so adjust by adding a tablespoon or two more flour if needed.
Final Thoughts
There is something truly special about the Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe that feels like a warm hug in every bite. It’s easy enough to whip up on a weekday but impressive enough to share with guests. Don’t hesitate to give this recipe a try – your kitchen will soon be filled with heavenly aromas and your family will be asking for more!
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Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8 servings) 1x
- Diet: Vegetarian
Description
This Cinnamon Streusel Topped Zucchini Bread is a moist, bakery-style quick bread that combines the subtle sweetness of zucchini with warm cinnamon and a crunchy streusel topping. Perfect as a breakfast treat or an afternoon snack, this American classic loaf is easy to make and packed with cozy flavors.
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (do not drain)
- 1/2 cup chopped walnuts (optional)
For the Streusel Topping
- 1/3 cup brown sugar (packed)
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 3 tablespoons cold unsalted butter (cubed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until the mixture is smooth and well blended.
- Add Eggs and Flavor: Beat in the eggs one at a time, then stir in the vanilla extract until the mixture is uniform.
- Incorporate Zucchini: Stir in the grated zucchini into the wet mixture, making sure it is evenly distributed without squeezing out any liquid for optimum moisture.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing the batter.
- Add Nuts: Fold in the chopped walnuts if you choose to include them, distributing them evenly throughout the batter.
- Assemble in Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Prepare Streusel Topping: In a small bowl, combine brown sugar, granulated sugar, ground cinnamon, and all-purpose flour. Cut in the cold cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add Streusel and Bake: Sprinkle the streusel topping evenly over the batter in the loaf pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moisture, do not squeeze the liquid from the grated zucchini.
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
