Cinnamon Streusel Topped Zucchini Bread Bakery style loaf with moist crumb, warm cinnamon spice, and buttery streusel topping.

Scale

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)

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

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

2. Whisk together flour, cinnamon, baking soda, salt, and nutmeg.

3. Whisk sugar, oil, eggs, and vanilla in a separate bowl.

4. Combine wet and dry ingredients gently without overmixing.

5. Fold in grated zucchini and nuts.

6. Pour batter into loaf pan.

7. Prepare streusel by mixing flour, sugars, and cinnamon. Cut in butter until crumbly.

8. Sprinkle streusel over batter.

9. Bake 50–60 minutes until a skewer comes out clean.

10. Cool 10 minutes in pan, then transfer to wire rack.

Squeeze zucchini thoroughly to prevent excess moisture.

Do not overmix batter.

Tent with foil if top browns too quickly.

Store tightly wrapped for best freshness.