Zucchini Bread Recipe
This classic zucchini bread recipe is a tried and true family favorite! Super moist and sweet bread is topped with the best cinnamon streusel topping. With only 15 minutes of prep, this is a certified quick and easy recipe!
Servings: 8
Calories: 432kcal
Ingredients
Zucchini Bread Batter:
- 12-14 oz zucchini 2 medium, about 1 1/2 cups grated
- 1 cup white granulated sugar
- 2 eggs
- 1/2 cup vegetable or canola oil
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Streusel Topping:
- 1/2 cup all purpose flour
- 1/3 cup brown sugar
- 2 tbsp white granulated sugar
- 3 tbsp salted butter melted
- 1 tsp cinnamon
Icing:
- 1/2 cup powdered sugar
- 2 tbsp heavy whipping cream
Instructions
- Preheat the oven to 350°F and grease a 9x5 loaf pan. Make sure to grease the baking pan all over the bottom and up the sides.
Prepare Zucchini:
- Wash zucchini, wipe it off, and cut off the very tip, not the stem. NO need to peel it. Place the box grater onto a sheet of paper towel and use the large grate side of the box grater to grate zucchini all the way down to the stem. Discard the stem.
- Spread grated zucchini out a little so it’s no longer in a mound and use another sheet of paper tower to gently pat the excess moisture. (Don't squeeze!)
Zucchini Bread Batter:
- Whisk together zucchini, eggs, oil, vanilla extract, and sugar just until combined.
- Add flour, cinnamon, nutmeg, salt, baking soda, and baking powder and gently whisk together just until just incorporated and smooth. (Don't over-whisk!)
- Pour bread batter into the prepared loaf pan.
Streusel (Crumb) Topping:
- In a medium bowl, combine brown sugar, white sugar, cinnamon, and flour. Mix well until all ingredients are incorporated evenly.
- Pour in melted butter and carefully fold it and cutting with the side of the fork. Continue to fold and cut until it all looks like crumbs. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.
- Spread streusel topping evenly all over the batter.
- Bake at 350°F for 55-60 minutes. Expert Tip To Tell If Quick Bread Is Done: You can use a thermometer to check if the bread reached internal temperature of 200°F in the center. If you don’t have an instant read digital thermometer, you can use your fingers to gently press in the center and see how firm it is or do the toothpick test.
Icing:
- Whisk powdered sugar and warmed heavy whipping together and drizzle it over the baked bread.
Video
Notes
- Can I put undercooked bread back in the oven? Yes, in most cases you can put quick breads right back into the oven to cook more. Make sure the oven is still at the right temperature and bread is hot. Don’t try to bake cooled bread. Place the bread back into the oven for another 10-15 minutes as needed.
- Storing: store baked and cooled bread in the refrigerator, covered air-tight. It should last up to a week in the refrigerator. Storing the bread on the counter, at room temperature, will only last about a day or two. (Just a day in a humid climate.) You can easily reheat cold bread slices for a few seconds in the microwave.
- Making muffins: Follow the instructions for the zucchini batter in the recipe. Use a muffin baking pan and simply divide the batter into the cups of a pan, filling it about 3/4 of the way. Top each on with crumb topping. Bake for 18-20 minutes. Then, drizzle each one with some icing.
Nutrition
Calories: 432kcal | Carbohydrates: 70g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 220mg | Potassium: 203mg | Fiber: 2g | Sugar: 45g | Vitamin A: 355IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg