Zucchini Coffee Cake Bread with Cinnamon Streusel (Print Version)
This zucchini coffee cake bread with cinnamon streusel is moist, delicious, and perfect with your morning coffee!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50-60 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
3 medium zucchini, grated
02 -
2 cups all-purpose flour
03 -
1 cup granulated sugar
04 -
1/2 cup packed brown sugar
05 -
2 large eggs
06 -
1/2 cup vegetable oil
→ Seasonings & Spices
07 -
2 tsp ground cinnamon
08 -
1 tsp ground nutmeg
09 -
1/2 tsp ground allspice
10 -
1 tsp baking powder
11 -
1/2 tsp baking soda
→ Streusel Topping
12 -
1/2 cup all-purpose flour
13 -
1/4 cup packed brown sugar
14 -
1/2 tsp ground cinnamon
15 -
1/4 cup cold unsalted butter, cut into small pieces
→ Optional Extras
16 -
1 cup chocolate chips
17 -
1/2 cup chopped nuts
18 -
1/2 cup dried cranberries
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This is where I always seem to forget to flour the pan properly…oops.
02 -
In a large bowl, whisk together the oil, eggs, and sugars until well combined. I usually do this while I'm singing along to my favorite playlist.
03 -
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and allspice. This is the moment where it starts to really smell like cinnamon heaven.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
05 -
Gently fold in the grated zucchini. This is the part where it gets a little messy, but hey, that's part of the charm.
06 -
In a small bowl, combine the flour, brown sugar, cinnamon, and butter. Use your fingers to crumble the mixture until it resembles coarse crumbs.
07 -
Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
# Notes:
01 -
Don't overmix the batter!
02 -
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
03 -
Applesauce can be used instead of oil for a healthier option.
04 -
A scoop of vanilla ice cream or whipped cream makes a delicious topping!
# Equipment Needed:
01 -
9x5 inch loaf pan
02 -
mixing bowls
03 -
whisk
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 300 calories
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 4g