I took this to a graduation party earlier this summer, and people went wild. Party or not, you’ve got to find a reason to make this bread soon. It’s the perfect way to use up some of that garden zucchini or an excellent reason to take the time to shred and freeze your excess zucchini to use this winter. I mean, you’ll be so happy when you can pull that zucchini out and whip up a couple of loaves of this delicious bread whenever the craving strikes.
Your neighbor also called and said they would really like you to make this and take one of the loaves to them. Better hurry and whip it up. They’re waiting. 🙂
More Delicious Quick Bread Recipes
- Poppy Seed Loaf
- The Best Chocolate Banana Bread
- Glazed Lemon Zucchini Bread
- Amish Banana Bread
- Pumpkin Bread
- Banana Zucchini Bread {Bikini Bread}
Step-by-Step Photos for How to Make Zucchini Bread with Brown Sugar Streusel
Frequently Asked Questions about How to Make Zucchini Bread with Brown Sugar Streusel
Can I use coconut oil in place of the canola/vegetable oil?
I have used half coconut oil and half canola/vegetable oil and the bread turned out good.
Do I need to squeeze the liquid out of the zucchini before adding it to the batter?
No, you do not. Just grate the zucchini and add it to the batter.
Can I use frozen zucchini?
Yes. First, let the frozen zucchini thaw. Then, dump it all in–liquid and all.
Do you recommend using gluten-free flour?
I have not made it with gluten-free flour, but if you use a good gluten-free flour blend, I think it will turn out good.
Can I add nuts?
Yes. I recommend adding up to 1 cup of chopped walnuts or pecans.
Baker’s Tools:
Popular Recipes with Zucchini
- 2¼ cup granulated sugar
- 1 cup canola or vegetable oil
- 3 eggs
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- STREUSEL TOPPING:
- 1⅓ cup old-fashioned oats
- 1 cup brown sugar
- ¼ cup all-purpose flour
- 1 tsp cinnamon
- ½ cup cold butter, cut into small pieces
- Preheat oven to 325 degrees.
- Prepare two 8x4 loaf pans with cooking spray. Set aside.
- In a stand mixer or with a whisk and a strong arm, combine sugar, oil, eggs, and vanilla. Mix until creamy.
- Add flour, cinnamon, salt, baking powder, and baking soda. Mix until almost combined.
- Next, add shredded zucchini. Mix until combined.
- Pour evenly into greased loaf pans. Fill pans no higher than ⅔ full.
- Partially bake at 325 degrees for 25 minutes before putting the streusel on top.
- Prepare the streusel while the bread is baking for 25 minutes.
- In a small bowl combine the old-fashioned oats, brown sugar, flour, and cinnamon. Stir well.
- Next, add butter pieces and use your hand to press everything together until it is well combined and comes together but is not over-mixed.
- Pull the bread out after 25 minutes of baking and evenly sprinkle the streusel over both loaves.
- Return to oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before removing from pans and slicing.
- Enjoy!
Muffins You've Gotta Try!
This completely sunk in the middle while cooling.
Hi Shelby, Cook it an extra 5 minutes next time. This bread doesn’t dome like some quick breads and it can sometimes need a little extra cooking time. Make sure to check if it is done by putting a toothpick in the center and having it come out clean before taking it out of the oven.
So delicious! I baked it longer until a toothpick came out clean. We all love the streusel. It adds a crunchy texture to the soft and moist bread.
I am so glad to hear this! Yes, cook it until the toothpick comes out clean. I am so glad you and your family liked it!
This looks so delicious! I can’t wait to make it for my family and we can PARTY it up with some yummy comfort food!