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Perfect Zucchini Bread with Cinnamon Crumb Topping

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This zucchini bread features a tender, moist crumb and a buttery cinnamon crumb topping. It’s the perfect way to use up garden zucchini and makes your kitchen smell incredible.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs, at room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, loosely packed (about 1 medium zucchini, unpeeled)
  • ½ cup all-purpose flour (for crumb topping)
  • ¼ cup packed light brown sugar (for crumb topping)
  • ¼ cup granulated sugar (for crumb topping)
  • 1 teaspoon ground cinnamon (for crumb topping)
  • ¼ teaspoon salt (for crumb topping)
  • ¼ cup unsalted butter, melted and slightly cooled (for crumb topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper for easy removal.
  2. Shred the zucchini using the large holes of a box grater until you have 2 cups loosely packed. Place in a clean kitchen towel or paper towels and gently press to remove about half the moisture (damp, not dripping). Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, whisk the eggs until light and frothy (about 30 seconds). Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk until well combined and slightly thickened (about 1 minute).
  5. Pour the dry ingredients into the wet ingredients and stir gently with a rubber spatula until just combined (some streaks of flour are fine). Fold in the shredded zucchini until evenly distributed. Do not overmix.
  6. In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt for the crumb topping. Pour the melted butter over the mixture and stir with a fork until it forms clumps (pea-sized and smaller).
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the crumb topping evenly over the batter, gently pressing it into the surface.
  8. Bake for 50 to 60 minutes. At the 30-minute mark, check the top; if browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes. Then use the parchment paper handles to lift it out and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter to avoid tough bread. Squeeze zucchini to damp but not dry (about 50% moisture removal). Let bread cool completely before slicing to prevent crumbling. Bread tastes even better on day two. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

Keywords: zucchini bread, cinnamon crumb topping, quick bread, garden zucchini, easy baking, moist zucchini bread

Find it online: https://milacook.com/perfect-zucchini-bread-with-cinnamon-crumb-topping/