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A cozy, no-fuss zucchini bread with a crunchy cinnamon streusel topping, made in one bowl for simple prep and cleanup. Moist and tender with warm cinnamon and nutmeg flavors, perfect for breakfast, snacks, or sharing.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp ground cinnamon (for batter)
  • ¼ tsp ground nutmeg
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar (mostly for streusel)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups grated zucchini (about 2 medium)
  • ¼ cup all-purpose flour (for streusel)
  • 1 tsp ground cinnamon (for streusel)
  • 3 tbsp cold butter, cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a loaf pan (butter and lightly flour if desired).
  2. Grate zucchini using medium holes of a box grater or food processor shredder.
  3. If zucchini is very watery, gently squeeze in a clean kitchen towel to remove excess water but retain some moisture.
  4. In a large bowl, whisk together 2 cups flour, baking soda, baking powder, salt, 1 tbsp cinnamon, and nutmeg.
  5. Add granulated sugar to the dry mix and stir briefly to combine.
  6. Make a well in the center of dry ingredients, add vegetable oil, eggs, and vanilla extract; stir with a spatula or wooden spoon until just combined.
  7. Fold grated zucchini into the batter gently until evenly distributed, avoiding overmixing.
  8. Prepare the cinnamon streusel: cut cold butter into ¼ cup flour, ¼ cup brown sugar, and 1 tsp cinnamon with a fork or pastry cutter until crumbly.
  9. Pour batter into the prepared loaf pan, sprinkle the streusel evenly over the top, pressing lightly so it adheres without sinking.
  10. Bake for 50–60 minutes until top is golden and a toothpick inserted in center comes out clean or with a few moist crumbs; tent with foil if streusel browns too quickly.
  11. Cool loaf in pan about 15 minutes, then transfer to wire rack to cool further.

Notes

Don’t overmix the batter to avoid dense bread; leaving some lumps is beneficial., Use fresh ground spices for best flavor impact., Press streusel topping lightly to maintain crunchy texture on top., For extra moistness, consider adding buttermilk or yogurt (not in original recipe)., Grate zucchini fresh when possible; if using frozen, thaw and squeeze out excess water., Mix-ins and swaps: add ½ cup chopped walnuts or pecans, mini chocolate chips, or dried cranberries., Spice swaps: replace nutmeg with ground ginger or cardamom for variation., Dairy-free version: use coconut oil instead of vegetable oil and flax eggs in place of chicken eggs (1 tbsp ground flaxseed + 3 tbsp water per egg)., Gluten-free version: substitute all-purpose flour with 1:1 gluten-free baking flour blend; may require slight liquid adjustment., Storage: keep wrapped at room temperature up to 3 days, refrigerate up to 1 week, freeze individual slices for longer storage., Reheat slices in microwave for 15 seconds or toast lightly to refresh streusel.

Nutrition

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