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A cozy, moist zucchini bread baked in one bowl topped with a crunchy cinnamon streusel, perfect for an easy and comforting treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium)
  • Streusel topping: ¼ cup flour, ¼ cup brown sugar, 1 teaspoon cinnamon, 3 tablespoons cold butter (cubed)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a loaf pan by spreading butter and dusting with flour.
  2. Grate zucchini using the medium holes of a grater or food-processor shredder.
  3. If zucchini is very watery, wrap in a clean dish towel and squeeze gently to remove excess water.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Add granulated sugar and stir briefly into the dry mix.
  6. Create a well in the center of the dry ingredients and pour in vegetable oil, eggs, and vanilla extract.
  7. Add the grated zucchini and gently fold into the batter; do not overmix, some lumps are okay.
  8. Prepare the streusel by combining streusel ingredients (¼ cup flour, ¼ cup brown sugar, 1 tsp cinnamon, and 3 tbsp cold cubed butter) and mixing until crumbly.
  9. Pour the batter into the prepared loaf pan; sprinkle the streusel evenly on top, pressing gently to adhere but not flattening it.
  10. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. If streusel browns too quickly, loosely cover the loaf with foil halfway through baking.
  12. Remove from oven and let cool in the pan before slicing and serving.

Notes

Do not overmix batter to avoid dense bread., Use fresh spices for best flavor., Press streusel topping gently to maintain crunchiness., Grate zucchini fresh when possible; if using frozen zucchini, thaw fully and squeeze out moisture., Optional: add a splash of buttermilk or yogurt for extra moistness and tang., To store, wrap tightly and keep at room temperature up to 3 days or refrigerate up to a week., The bread can be sliced and frozen without streusel; sprinkle fresh streusel on slices before reheating to keep topping crunchy., For a dairy-free version, substitute vegetable oil with coconut oil and eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water)., To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour mix; additional liquid may be needed., Mix-in ideas: ½ cup chopped walnuts or pecans, dried fruits like cranberries or raisins, or mini chocolate chips., Try swapping nutmeg for ginger or cardamom for a different warm spice profile., Mini loaves or muffins are an option; reduce baking time to 20–30 minutes and monitor closely.

Nutrition

Find it online: https://cookingcrumbs.com/easy-one-bowl-zucchini-bread-recipe-with-cinnamon-streusel-for-perfect-cozy-baking/