If you’re searching for a cozy, irresistible treat that feels like it just stepped out of your favorite bakery, look no further than this Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe. It’s the perfect marriage of moist, tender zucchini bread packed with warm spices and topped with an unforgettable cinnamon streusel that adds a delightful crunch and sweetness. This recipe turns humble ingredients into a showstopper loaf that’s perfect for breakfast, snack time, or dessert. Every bite sings with the comforting flavors of cinnamon and nutmeg, while the streusel crowning the bread gives you that classic bakery experience right at home. Trust me, once you try this, it’ll be a go-to anytime zucchini is in season.
Ingredients You’ll Need
Keeping this Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe simple is what makes it so accessible and delicious. Each ingredient plays a key role, from the zucchini’s moisture to the warm spices that infuse the bread with cozy flavor, and of course, the buttery, satisfying streusel topping.
- 1 and 1/2 cups all-purpose flour: The foundation of your bread, providing structure and texture.
- 1 and 1/2 teaspoons ground cinnamon: Brings that signature aromatic warmth into the batter.
- 1 teaspoon baking soda: Helps the bread rise beautifully and stay tender.
- 1/2 teaspoon salt: Balances and enhances all the other flavors.
- 1/4 teaspoon ground nutmeg: Adds a subtle, nutty depth to complement the cinnamon.
- 1 and 1/2 cups granulated sugar: Sweetens the bread to perfection without overpowering it.
- 1/2 cup vegetable oil: Keeps the bread moist and tender.
- 2 large eggs: Bind everything together for a perfectly soft crumb.
- 1 teaspoon vanilla extract: Enhances the sweetness and rounds out the flavors.
- 2 cups grated zucchini, squeezed dry: The star of the show, bringing moisture and mild earthiness without overpowering taste.
- 1/2 cup chopped walnuts or pecans (optional): Adds crunch and a lovely nutty contrast if you like texture variations.
- 1/2 cup all-purpose flour (for streusel topping): Forms the base of the streusel’s crumbly texture.
- 1/4 cup packed light brown sugar: Gives the streusel a deep molasses sweetness.
- 1/4 cup granulated sugar (for streusel topping): Balances sweetness with crisp texture.
- 1 teaspoon ground cinnamon (for streusel topping): Adds a double dose of cinnamon spice to the topping.
- 1/4 cup cold unsalted butter, cut into small pieces: Creates that irresistible flaky, crumbly texture of the streusel.
How to Make Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5 inch loaf pan. This simple preparation ensures your bread won’t stick and’ll come out with perfectly crispy edges. This little step is key to the bakery-style finish we’re aiming for.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1 and 1/2 cups flour, 1 and 1/2 teaspoons cinnamon, baking soda, salt, and nutmeg. This dry spice mix sets the flavor foundation of your batter, giving that classic cinnamon bread aroma.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until everything is well incorporated. This mixture is where you build moisture and sweetness which makes every slice tender and flavorful.
Step 4: Blend Wet and Dry Together
Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing here, as it can make the bread dense instead of light and fluffy. Remember, a little rustic lumpiness in the batter is perfectly fine.
Step 5: Fold in the Zucchini and Nuts
Gently fold in the grated zucchini that’s been squeezed dry to prevent excess moisture from making the bread soggy. Stir in the chopped walnuts or pecans if you’re using them. This step ensures that every bite has bursts of fresh zucchini and optional crunch.
Step 6: Prepare the Streusel Topping
In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel topping. Cut in the cold butter with a fork or your fingers until the mixture becomes crumbly, creating the buttery, cinnamon-speckled topping that will set this bread apart.
Step 7: Assemble and Bake
Pour the batter evenly into your prepared loaf pan. Sprinkle the streusel topping generously over the batter. Then, bake for 50-60 minutes, until a wooden skewer inserted in the center comes out clean. Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, locking in moisture and flavor.
How to Serve Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
Garnishes
This bread is utterly charming on its own, but for an extra special touch, try sprinkling a little powdered sugar over the top or adding a light drizzle of honey or maple syrup. A smear of softened cream cheese or butter also elevates the cozy flavors brilliantly.
Side Dishes
Pair this Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe with a hot cup of coffee, chai tea, or even a glass of cold milk. It also makes a comforting breakfast alongside scrambled eggs or a fresh fruit salad to balance the sweetness.
Creative Ways to Present
Slice your loaf into thick, generous pieces and stack them on a pretty serving plate, garnished with a few fresh mint leaves or edible flowers for a brunch party. You can even lightly toast slices and serve with a dollop of cinnamon-spiced yogurt or ricotta for a fun twist.
Make Ahead and Storage
Storing Leftovers
Store leftover bread in an airtight container at room temperature for up to 3 days to keep it fresh. Avoid refrigerating as it can dry the bread out, but if it’s warm out or you want to keep it longer, wrap tightly and pop it in the fridge for up to a week.
Freezing
This Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and then aluminum foil or place individual slices in freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Reheating
To enjoy the bread warm with a fresh-baked feel, reheat slices in a toaster oven or regular oven at 325°F for 5-7 minutes. You can also microwave a slice for 15-20 seconds if you’re in a hurry, but the oven method preserves the crunch of the streusel best.
FAQs
Can I use a different type of flour?
Absolutely! While all-purpose flour gives the best texture for this recipe, you can swap in whole wheat flour for a heartier loaf. Just use half whole wheat and half all-purpose to keep the bread tender. Adjusting liquid slightly may be necessary.
Do I have to use nuts in the bread?
Nuts are completely optional. They add a lovely crunch and depth but feel free to leave them out if you have allergies or prefer a nut-free loaf. The bread will still be deliciously moist and flavorful without them.
How do I shred and prepare zucchini for the bread?
Use the large holes on a box grater or a food processor’s grating attachment. After shredding, squeeze out excess moisture with a clean kitchen towel or cheesecloth—this keeps the bread from becoming soggy while still retaining that fresh zucchini flavor.
Can I make muffins instead of a loaf?
Yes! Simply divide the batter into a lined or greased muffin tin and bake at 350°F for about 20-25 minutes or until a toothpick comes out clean. The cinnamon streusel topping remains the same and works perfectly on muffins as well.
Is the cinnamon streusel topping necessary?
While the bread itself is delicious, the streusel topping truly makes this Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe stand out. It adds a wonderful sweet crunch and enhances the cinnamon flavor that makes this bread irresistible. I highly recommend keeping it!
Final Thoughts
This Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe isn’t just any zucchini bread — it’s a warm, delightful experience that brings bakery-quality magic into your kitchen. Whether you’re baking it for a seasonal treat, a casual weekend breakfast, or gifting to a loved one, it’s sure to become a cherished favorite. I can’t wait for you to try it and watch how quickly it disappears!
Print
Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cinnamon Streusel Topped Zucchini Bread is a delightful bakery-style treat that combines moist zucchini bread with a sweet and crunchy cinnamon streusel topping. Perfect for breakfast, brunch, or a cozy snack, this recipe delivers a balance of tender crumb and flavorful spice, enhanced by the optional addition of crunchy nuts.
Ingredients
Bread Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Streusel Topping Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg until well combined.
- Mix Wet Ingredients: In a medium separate bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Add the wet mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the bread tender.
- Add Zucchini and Nuts: Fold in the grated, squeezed-dry zucchini and the optional chopped walnuts or pecans evenly through the batter.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Prepare Streusel Topping: In a small bowl, combine the flour, light brown sugar, granulated sugar, and cinnamon. Cut in the cold unsalted butter with a fork or fingers until the mixture becomes crumbly.
- Top the Batter: Evenly sprinkle the cinnamon streusel topping over the batter in the loaf pan.
- Bake: Bake the bread in the preheated oven for 50 to 60 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean.
- Cool: Let the bread cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.
Notes
- Make sure to squeeze the grated zucchini thoroughly to avoid excess moisture that can make the bread soggy.
- Do not overmix the batter to keep the bread light and tender.
- You can substitute walnuts with pecans or leave nuts out if desired.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The bread slices well after it cools completely, so be patient before serving.
