Description
Crunchy Streusel Zucchini Bread is a moist cinnamon zucchini loaf packed with chopped walnuts and topped with a buttery brown sugar oat crumble. This recipe makes two standard loaves, perfect for breakfast, brunch, snacking, or freezing for later.
Ingredients
Scale
- 3 large eggs
- 1 cup vegetable oil
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/4 cup milk
- 2 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 cups shredded zucchini
- 3/4 cup chopped walnuts
- 1/4 cup unsalted butter, softened
- 1/2 cup quick oats
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
Instructions
- Grease and flour two standard 9-inch loaf pans, or coat them with baking spray.
- Preheat the oven to 325 degrees F.
- In a large bowl, beat the eggs, vegetable oil, granulated sugar, vanilla extract, almond extract, and milk until smooth.
- Add the flour, kosher salt, baking powder, baking soda, and cinnamon, then mix until the batter comes together.
- Fold in the shredded zucchini and chopped walnuts until evenly combined.
- Divide the batter evenly between the prepared loaf pans.
- In a small bowl, combine the softened butter, quick oats, brown sugar, flour, and cinnamon with your fingers until crumbly.
- Sprinkle the streusel evenly over both pans of batter and press it lightly into the top.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaves in the pans for 10 minutes, then transfer them to a wire rack to cool completely before slicing.
Notes
- Quick oats create a lighter streusel topping, while old-fashioned oats create a chewier crumb.
- Do not squeeze the zucchini completely dry unless it looks very watery.
- Store the bread in an airtight container or wrapped in foil for up to 7 days.
- To freeze, wrap cooled loaves in foil, place them in freezer bags, and freeze for up to 3 months.
- To make muffins, fill lined muffin cups two-thirds full, top each with about 1 tablespoon streusel, and bake at 350 degrees F for 22 to 24 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 302
- Sugar: 14
- Sodium: 190
- Fat: 19
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 5
- Cholesterol: 35