Cinnamon Zucchini Bread with Streusel Topping

Name: Cinnamon Streusel Topped Zucchini Bread Bakery Style
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¾ cup granulated sugar; ½ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups shredded zucchini (squeezed dry); ½ cup chopped walnuts or pecans (optional); Streusel Topping:; ¼ cup all-purpose flour; ¼ cup light brown sugar; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 2 tablespoons cold unsalted butter, cut into cubes

Jump to Recipe

I’ll admit it: I was very skeptical the first time someone handed me a slice of cinnamon zucchini bread. Like, vegetables in cake? Are we really doing this? But one bite of that warm, sweet, cinnamon-scented slice, and I was hooked for life.

Fast forward to now, and this Cinnamon Streusel Topped Zucchini Bread Bakery Style is one of my most requested recipes. It’s moist, tender, packed with warm spice, and crowned with a crunchy cinnamon-sugar crumble that makes it feel like you picked it up at a fancy bakery—except, nope, you made it right at home. No apron badge required.

Whether you’re a home cook, a busy parent trying to sneak in veggies, or a baking enthusiast looking for your next go-to quick bread, this one’s for you. And trust me—if you’ve got some zucchini sitting in your fridge, this is the most delicious way to use it up.

Zucchini bread loaf with cinnamon sugar crumb topping on a white plate, sliced to show moist interior.

Why You’ll Love This Zucchini Bread

Here’s the thing you need to know about this loaf: it hits every craving.

That moist zucchini bread texture? Check.
The buttery cinnamon crumble topping that makes your whole kitchen smell like a dream? Absolutely.
The fact that it’s super easy, quick to mix up, and works for both breakfast and dessert? You bet.

This is what we call a bakery-style quick bread that doesn’t require bakery-level skills. It’s a little sweet, a little spiced, and honestly pretty wholesome for something that tastes like cake. Plus, it freezes beautifully—if it makes it that far.

If you love this kind of cozy baking, you’ll probably want to check out our Pumpkin Bread Recipe or this Pumpkin Banana Bread for more bakery-style inspiration.

Ingredients You’ll Need

This recipe is pretty flexible, and most of the ingredients are probably already in your pantry or fridge. Here’s what you need:

Dry Ingredients:

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Wet Ingredients:

¾ cup granulated sugar
½ cup vegetable oil (or canola oil)
2 large eggs
1 teaspoon vanilla extract

Add-ins:

1 ½ cups zucchini, shredded and squeezed dry
½ cup chopped walnuts or pecans (optional)

Streusel Topping:

¼ cup all-purpose flour
¼ cup light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into cubes

That topping? It’s where the magic happens. You get that cinnamon-sugar streusel crunch on top that turns this from “eh, it’s zucchini bread” to “wait, what bakery did you buy this from?”

Step-by-Step Instructions

This loaf comes together in about 15 minutes of prep and 50–60 minutes of baking. No mixer required, just a couple of bowls and your zucchini-squeezing skills.

Preheat & Prepare Your Pan

Preheat your oven to 350°F and grease a 9×5 loaf pan. You can also line it with parchment paper if you want to lift it out easily later.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This is your spiced zucchini bread base.

Mix the Wet Ingredients

In another large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth. This is your classic sugar-oil-egg blend—super forgiving and always yields that tender crumb.

Combine the Two

Pour the dry ingredients into the wet and stir just until combined. Don’t overmix—we’re not going for dense or chewy here.

Fold in the Zucchini & Nuts

Take your grated zucchini (make sure it’s been squeezed of excess moisture—super important!) and gently fold it into the batter. If you’re using walnuts or pecans, fold those in now too. They add a great crunch.

Make the Streusel

In a small bowl, mix the flour, brown sugar, white sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs. This is your light brown sugar crumble topping.

Assemble and Bake

Pour the batter into your prepared loaf pan and smooth the top. Sprinkle that glorious streusel evenly across the surface.

Pop the pan into your preheated oven and bake for 50–60 minutes. If the top starts browning too quickly (you’ll smell it before you see it), gently tent the loaf with foil.

Cool and Slice

Once it’s baked through (a toothpick should come out clean or with a few moist crumbs), let it sit in the pan for 10 minutes. Then remove it and let it cool on a wire rack completely. Yes, completely. I know it’s hard. But slicing into a hot loaf will wreck your perfect crumb.

Tips for the Best Cinnamon Streusel Zucchini Bread

This isn’t a fussy recipe, but a few little tricks make it even better:

Squeeze the zucchini like it owes you money. Seriously, extra water will make your bread gummy.
Use cold butter for the streusel so it bakes into lovely, crunchy pockets.
Don’t overmix once you combine wet and dry—just stir until you don’t see flour anymore.
Tent with foil after 35–40 minutes if you notice the top getting too dark too fast.
Let it cool completely before slicing. Trust me on this.

Serving Suggestions

You could serve this straight-up and it’d still be a 10/10. But here are a few extra ideas:

Spread with a bit of salted butter while still warm
Slather on cream cheese for that tangy balance
Pair with your morning coffee or chai latte for a dreamy breakfast
Top with a scoop of vanilla ice cream and call it dessert

Honestly, it works as a zucchini snack cake, a homemade breakfast loaf, or even a sweet little treat for afternoon tea.

If cinnamon is your thing, you’ll want to check out our Cinnamon Roll Apple Pie Filling Recipe or this Cinnamon Roll Cheesecake with Cream Cheese Icing.

How to Store and Reheat

This loaf stores really well, making it perfect for meal prepping or gifting.

Room Temp: Store tightly wrapped for 2–3 days.
Fridge: Keeps for up to 1 week. Just warm slices slightly before serving.
Freezer: Wrap slices individually in plastic wrap + foil, and freeze for up to 3 months.

To reheat, pop a slice in the microwave for 10–15 seconds or toast lightly in the oven.

Bonus: This recipe also works great as muffins! Just divide into a muffin tin and bake 20–25 minutes at 350°F. They freeze and travel beautifully.

If you like baking treats for the season, don’t miss our Christmas Cookie Bars or this Easy Carrot Cake that’s perfect for springtime.

FAQ: You Asked, I Answered

Can I make this without nuts?

Yes! The nuts are optional and don’t affect the baking time.

Do I need to peel the zucchini?

Nope. The skin is thin and blends in perfectly. Plus, it adds a little color.

How do I know when it’s done?

A toothpick in the center should come out clean or with a few crumbs. If it’s wet, bake a few more minutes and recheck.

Can I use whole wheat flour?

You can! I’d recommend replacing up to half the all-purpose with whole wheat to keep the texture light.

What kind of oil should I use?

Neutral oils like canola, vegetable, or avocado oil work best. Coconut oil works too but adds flavor.

Can I double the streusel?

Why yes, yes you can. And you probably should.

Cinnamon streusel-topped zucchini bread slices on a white plate, styled for a bakery recipe blog.

Cinnamon streusel-topped zucchini bread sliced and served on a white plate in a cozy kitchen setting.

Final thoughts

There you have it! A bakery-style cinnamon streusel zucchini bread that’s perfect for breakfast, dessert, or anytime you need something cozy and sweet. Try it once, and I promise, it’ll be a regular in your rotation.