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!
Quick breads make a perfect snack like Coconut Banana Bread or Apple Bread.
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Ignore any other baking plans you may have – this quick bread recipe is definitely one you need to try soon! There’s so much to love here. The combination of soft, moist and sweet bread has the best buttery streusel topping. And no, don’t worry – this dessert bread doesn’t taste like vegetables.
Even my kids, who are extremely picky, can’t resist this tasty bread. Not even the sight of the green specks of zucchini can turn them away. If you can convince your picky eater to just try a little bit, they will be sold because a vegetable can really taste this good! The zucchini really just creates the perfect amount of moisture in the bread.
Besides the pretty perfect flavors and textures in this bread, the other big element to love is how easy it is to make! After you grate the zucchini, you just toss it into a bowl with the other ingredients to stir up the batter. The batter gets topped with the streusel (also so easy to whip up), baked, drizzled with icing and enjoyed.
Ingredient Notes
Zucchini – Grate zucchini on a large grater not of a fine grater side.
Oil – You can use vegetable or avocado oil.
Vanilla – For the best flavor, I recommend using real vanilla extract (not imitation).
Flour – use an all purpose flour for this bread.
Sugars – You’ll need the whole trifecta! White sugar for the bread, white and brown sugar both for the streusel and powdered sugar for the icing.
Heavy Whipping Cream – this is the best option for a rich icing but you can use half and half if needed. Just use slightly less because it’s not as thick.
See the recipe card below for the full list of ingredients and instructions.
How to Make Zucchini Bread
Prepare the zucchini. Wash the zucchini, pat it dry, and cut off the very tip – not the stem. Place the grater on a paper towel and use the large grate side of the box grater to grate the zucchini all the way down to the stem. Discard the stem.
Pat it. Spread the 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 (1).
Whisk the wet ingredients. Whisk together zucchini, eggs, oil, vanilla extract, and sugar just until combined (2, 3).
Combine the wet and dry ingredients. Add flour, cinnamon, nutmeg, salt, baking soda, and baking powder and gently whisk together just until incorporated and smooth (4).
Pour the batter. Grease a ceramic or glass bread baking dish all over the bottom and up the sides and pour bread batter into it.
Make the streusel. In a mixing bowl, combine brown sugar, white sugar, cinnamon, and flour. Mix well until evenly incorporated. Pour in melted butter and carefully fold it in with a large fork. Don’t over-mix it. Spread streusel topping evenly all over the batter (5).
Bake. Bake at 350°F for 55-60 minutes. 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.
Ice it. Whisk powdered sugar and warmed heavy whipping together and drizzle it over the baked bread (7).
Recipe FAQs
Nope! No need to peel the zucchini because the skin will cook nice and soft. Plus, the skin is what holds most of the vitamins and nutrients so it would be a waste to get rid of. Simply wash the zucchini, wipe it dry, and grate. Don’t cut the stem off, that way you can hold onto it while grating but discard it after.
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.
Absolutely, simply divide the batter into the cups of a muffin pan and bake for 18-20 minutes.
How to Grate and Squeeze Zucchini
Wash the zucchini, wipe it off, and cut off the very tip (not the stem). Use the larger size holes of the box grater to grate the zucchini all the way down to the stem. Keeping the stem on will help you hold onto it until the end. You can also use a food processor with the grating disk attachment if you’d like!
Also, don’t actually squeeze out the zucchini but instead pat some of the excess liquid with a paper towel. Some zucchini will have a different amount of moisture in it. For example, store-bought zucchini doesn’t have as much moisture as garden zucchini. You don’t want to get rid of all the moisture, just the excess. Grate zucchini right onto a paper towel and spread it out a little so it’s no longer in a mount. Use another sheet of paper tower to gently pat it.
Why did my bread fall apart?
There are a few reasons why a quick bread can sink in after baking! The main culprits are under-cooking, over-mixing, bread pan was over-filled, or stale baking soda and baking powder was used.
Make sure to get fresh baking soda and baking powder every 6-9 months if you don’t bake often. Don’t fill the pan too much – the bread pan should be filled about half way or only a little bit more. Whisk the quick bread batter just until the ingredients are combined and smooth and don’t beat or whisk too long.
And finally, make sure to bake it long enough so it’s cooked through. If you’re worried about the top browning too much, loosely tent the top with a sheet of aluminum foil.
How do I know when my quick bread is done?
You can use a thermometer to check if the bread reached 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. I highly recommend getting a thermometer if you cook and bake even a little bit.
Try More Easy Bread Recipes
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Zucchini Bread Recipe
Ingredients
Zucchini Bread Batter:
- 12-14 oz zucchini 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°.
Zucchini Bread Batter:
- Wash zucchini, wipe it off, and cut off the very tip, not the stem. Place the 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.
- 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 incorporated and smooth.
- Grease a ceramic or glass bread baking dish all over the bottom and up the sides and pour bread batter into it.
Streusel 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 in with a large fork. 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° for 55-60 minutes. You can use a thermometer to check if the bread reached internal temperature of 200° 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
- Making muffins – to make this bread into muffins, simply divide the batter into the cups of a greased muffin pan, add streusel, and bake for 18-20 minutes. Top them off with the icing.
- 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.
- Is my bread done? You can use a thermometer to check if the bread reached 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. I highly recommend getting a thermometer if you cook and bake even a little bit.
Nutrition
Originally published on Will Cook For Smiles in August 2019.
Patricia Craft says
I tried this recipe for the first time yesterday & I have to say this will be my go to recipe from now on! It came out perfect. Loved the struesel topping – was a yummy touch. I omitted the sugar topping because it honestly was sweet enough for me. Thank you so much for sharing!
Kendra says
This recipe is AMAZING!! I don’t usually like spiced zucchini recipes, but this is one is outstanding. I’ve made it 3 times in the last 3 days, and my whole family loves it!
LyubaB says
Nice! What a complement! I am so glad you like it!
Shannon C. says
This was fantastic. I didn’t add the glaze (personal preference), but the bread and topping turned out great. Great way to use up all the extra zucchini I have in in the freezer (and what I still have in the garden). Thanks for the wonderful recipe.
LyubaB says
I am so glad you liked it! Thanks for taking the time to stop by and let me know you like it.
Gail says
I made this tonight. It was delicious and moist. My family loved it. Recipe was easy to follow.
LyubaB says
I am glad your family likes the recipe, Gail!
Shirley Dickey says
What size pan(s)
LyubaB says
Hi Shirley,
I am sorry I am just now seeing your comment. I used a standard loaf pan which is 8-1/2 x 4-1/2 x 2-1/2 inches.
Sissy says
This is an AMAZING recipe!! Over the last three days, I have made it four times per family/co-worker request!
LyubaB says
That is awesome! I love hearing that! Thanks for stopping by to let me know! 🙂
LINDA says
CAN YOU USE CRUSHED PINEAPPLE IN THE RECEIPE?
Marsha says
Could this be made with gluten free flour??
LyubaB says
Hi Marsha,
I haven’t tried it so I am not sure if it would work but I have used gluten-free 1-to-1 baking flour in other recipes with success so you could try that. But know the texture will be a little different than with regular flour.