Zucchini Coffee Cake Bread with Streusel (Print Version)
This zucchini coffee cake bread recipe, topped with cinnamon streusel, is perfect for a sweet breakfast or snack. It's pure comfort.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50-60 Minutes minutes
Total Time: 70 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
3 cups grated zucchini
02 -
2 cups all-purpose flour
03 -
1 ½ cups granulated sugar
04 -
½ cup vegetable oil
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
→ Seasonings & Spices
07 -
2 teaspoons ground cinnamon
08 -
2 teaspoons baking powder
→ Streusel Topping
09 -
½ cup packed brown sugar
10 -
½ cup all-purpose flour
11 -
¼ cup chopped pecans
12 -
¼ cup cold unsalted butter (cubed)
13 -
pinch of cinnamon
→ Optional Extras
14 -
Chocolate chips
15 -
Other nuts
# Instructions:
01 -
Grate the zucchini and squeeze out as much moisture as possible. This step is key to preventing a soggy bread!
02 -
In a large bowl, whisk together the oil, eggs, and vanilla extract until well combined.
03 -
In a separate bowl, whisk together the flour, sugar, cinnamon, and baking powder.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
05 -
Gently fold in the grated zucchini. Be gentle to maintain a nice texture.
06 -
Make the streusel by combining all ingredients using your fingers. Sprinkle over batter and bake at 350°F (175°C) for 50-60 minutes.
# Notes:
01 -
Don't overmix the batter!
02 -
Store at room temperature, covered, for up to 3 days.
03 -
Applesauce can be used as a substitute for oil, but it will result in a denser loaf.
04 -
Serve warm with a cup of coffee or tea, a dollop of whipped cream, or a scoop of ice cream.
# Equipment Needed:
01 -
Large bowls
02 -
whisk
03 -
grater
04 -
9x5 inch loaf pan
# Nutrition (Per Serving):
Calories: 300 calories
Total Fat: 15 grams
Total Carbohydrate: 40 grams
Protein: 5 grams