Zucchini Bread Recipe with Streusel Topping

Your new go to zucchini bread recipe. It's moist, packed with zucchini and topped with the most perfect streusel that will make you keep going back for seconds.

Its's summer and if you garden I know your getting lots of zucchini. So much you don't know what to do with it anymore. Your kids and neighbors are probably tired of eating zucchini for dinner but trust me they won't say no to this zucchini bread. Even my kids the pickiest eaters love it. Usually if they see a speck of green they don't eat it. But they couldn't help eating and asking for more. They ate the loaf in two days! Two days! If you looking for another zucchini recipe I have a great zucchini and carrot muffin too that's so interchangeable. 

For more of my favorite quick bread recipes check these out:

• Pumpkin bread with cinnamon swirl
• Easy Miso banana Bread Recipe 

What makes this the best!

• ​There are so many recipes, and I've tried quite a few in the past but what makes this stand out is the streusel. You can skip it to make it easier but trust me and don't skip it. 
• No fancy tools are needed, kid friendly, no separate bowl needed for making the zucchini bread. 
• Add walnuts, or semi-sweet chocolate chips to this, it's just that easy!

Zucchini Bread Ingredients:

• All Purpose Flour: Using a different flour will give you a different result
• Sugar: Use a blend of both white sugar and light brown sugar
• Eggs: Large eggs have been tested 
• Vanilla Extract: A splash of vanilla is always in all my recipes 
• Baking Powder/Baking Soda: No substitutions here but read more about baking powder and baking soda
• Cinnamon: gives the perfect amount of spice that compliments the zucchini bread without making it overly spiced. 
• Zucchini: Depending on the size of your zucchini will determine how many zucchinis you'll need. 3 small zucchini or 2 medium ones. 
• Butter: Unsalted butter 
• optional add-ins: Walnuts, chocolate chips, pecans, fresh blueberries 

Let's Bake Zucchini Bread:

Zucchini Bread Batter:

Preheat Oven to 350F. Line and grease a 9x5 loaf pan with parchment paper and cooking spray. 

​Wash and grate zucchini until you get 2 cups, don't push it in. 2 cups is roughly 2 medium zucchinis. 

In a large bowl add in your melted butter, eggs, sugar, vanilla extract. Whisk until thoroughly combined. 

Add in your flour, baking powder, baking soda, salt and mix until just barely incorporated. 

With just a few flour pockets add in the grated zucchini, desired add ins and fold until there are no more flour clumps. 

Pour your zucchini batter into the greased loaf pan. 

Streusel Topping:

In a medium bowl add in the all the ingredients except for the melted butter, whisk until it comes together

Drizzle the butter into the dry ingredients. Mix with your fingers squeezing the mixture together to create large clumps

Top the zucchini loaf with the streusel and bake for 50 minutes to 1 hour or until a toothpick is inserted into the center of the loaf and it comes out clean. 

Allow the bread to cool for 10 minutes and then take out the zucchini bread and allow it to cool on a wire rack. 

Slice and Enjoy!

Storage:

• Wrap the zucchini bread in plastic wrap once the bread has fully cooled or store into an airtight container at room temperature for 2 to 3 days. 
• If you live in a very warm area refrigerate the bread to prevent mold and excess moisture build up. 
• Zucchini Bread can be wrapped in plastic wrap, aluminum foil and frozen for up to 3 months. You can also do this with individual slices and place them in freezer bags.