★★★★★

Crunchy Streusel Zucchini Bread

Crunchy Streusel Zucchini Bread chock full of walnuts and zucchini. The sweet brown sugar topping and cinnamon crumb put this loaf over the top! You need a slice or two of this with your morning coffee.

Want even more Zucchini Bread variations with nuts? You’ll love this Praline Topped Zucchini Bread too!

This Crunchy Streusel Zucchini Bread is chock full of walnuts and zucchini and topped with a sweet brown sugar and cinnamon crumble. It's so good!!

Why this Recipe Works

This bread is unlike most zucchini bread recipes. It’s topped with a delicious CRUNCHY streusel.

If you’ve read my blog before, you may know I’m kinda obsessed with streusel. I mean. Look at this coffee cake. And these muffins.

I know there are probably one million other zucchini bread recipes out there, and you’re wondering, why this one? Why am I adding another one to the mix?

Because this bread is perfect for dunking in your morning cup of coffee!

  • It’s chock full of oats and nuts and zucchini.
  • The streusel topping adds a satisfying layer of crunch to the moist zucchini bread.
  • A tantalizing aroma of cinnamon and brown sugar fill your home as this bread bakes.
This Crunchy Streusel Zucchini Bread is chock full of walnuts and zucchini and topped with a sweet brown sugar and cinnamon crumble. It's so good!!

Ingredient Notes

Shredded zucchini. Fresh or frozen shredded zucchini can both be used.

Almond extract. Use pure almond extract, not imitation flavor, for best results

Tips & Tricks

  • If you use thawed frozen zucchini, squeeze out the extra water with a paper towel over the sink before adding it to the batter.
  • Use your hands to mix the streusel topping. I find this is the easiest way to ensure all the butter gets incorporated into the other ingredients.
  • Swap out the walnuts for pecans for tasty variation on Streusel Zucchini Bread.
This Crunchy Streusel Zucchini Bread is chock full of walnuts and zucchini and topped with a sweet brown sugar and cinnamon crumble. It's so good!!

Recipe FAQs

I only have rolled oats. Can I use those in the streusel topping instead of quick oats?

I don’t recommend using rolled oats in streusel topping. The whole oat pieces are larger and will alter the texture of the streusel.

How do I store this bread?

Store your Crunchy Streusel Zucchini Bread in an airtight container for up to 7 days.

Can I freeze this?

Yes, this zucchini bread is super freezer friendly! Double wrap it in foil and you can store it in the freezer for about 3 months.

Can I make this recipe with gluten free flour?

I haven’t tested this Zucchini Bread recipe with gluten free flour substitutes. If you give it a shot, let me know how it turns out!

This Crunchy Streusel Zucchini Bread is chock full of walnuts and zucchini and topped with a sweet brown sugar and cinnamon crumble. It's so good!!

More Bread Recipes

Bored with regular zucchini bread? Try adding a crumbly brown sugar topping! Crunchy Streusel Zucchini Bread is slightly sweet, super nutty and amazingly delicious.

Yield: 20 slices

Crunchy Streusel Zucchini Bread

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

For the Bread:

  • 3 large eggs
  • 1 cup vegetable oil
  • ¾ cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¼ cup milk
  • 2 ¾ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon cinnamon
  • 2 cups shredded zucchini
  • ¾ cup chopped walnuts

For the Streusel:

  • ¼ cup unsalted butter, softened
  • ½ cup quick oats
  • ½ cup light brown sugar, packed
  • ¼ cup all-purpose flour
  • ½ tsp cinnamon

Instructions

  1. Grease and flour two 9-inch (standard size loaf pans). Or use a baking spray. Preheat oven to 325 degree F.
  2. In a large bowl, beat eggs with oil, sugar, vanilla extract and almond extract, and milk. Add in flour, salt, baking soda, baking powder, and cinnamon. Mix until well blended.
  3. Fold in shredded zucchini and chopped walnuts. Pour batter into two loaf pans.
  4. In a small bowl, combine streusel ingredients. I find it easiest to use my hands to combine the ingredients into a crumbly mixture, making sure the butter is completely blended into the streusel.
  5. Sprinkle the streusel evenly onto the two pans of batter. Press lightly.
  6. Bake in preheated oven for about 60 minutes. Remove and cool in pans about ten minutes. Remove and cool completely on wire rack.
  7. Store in airtight container or foil for up to one week. Or wrap in foil and place in a ziploc freezer bag and freeze until later use. ENJOY.

Nutrition Information:

Yield:

20

Serving Size:

1 slice

Amount Per Serving: Calories: 286Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 34mgSodium: 213mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 3, 2015

Comments & Reviews

  1. I made this today and although it isn’t as sweet as I wanted it to be, it’s good! Great with a nice sugary cup of coffee.
    I’ll make it again.

  2. We found this bread to be lacking in flavor but the streusel is amazing. Compared this recipe to our family favorite zucchini bread. Almost the same except that our favorite recipe has 2 cups sugar (and also has 3 cups of flour and 2 cups shredded zucchini but no milk). The zucchini from our garden this year is very moist which probably accounts for this recipe not being dry. I’d up the amount of sugar next time – to 1 3/4 to 2 cups.

    1. I always like substituting applesauce for oil so I didnt feel the bread was too dry. However, like others stated the bread itself had very little flavor to it. Struessel topping was great though.

  3. Just made this and the loaves were dry and not very flavorful. The topping was amazing and will be incorporating it into a different zucchini bread recipe.

  4. As others have said, it was dry. A quick fix is about 1/2c of milk mixed in with the wet ingredients. Otherwise, delicious!

  5. I made this twice now and it came out great. My second 2 loaves I had to double the topping – it was so good! Thank you! This is now my go-to zucchini bread.

  6. I followed this recipe to a t and it was extremely dry. The flour did not even fully incorporate into the wet ingredients. I ended up having to thin it out with milk. Turned out great!

  7. I ended up making one loaf (9×4 pan) and 3 muffins. I cringe at adding a lot of oil to my baked goods so I substituted 3/4 c mashed banana and 1/4 low fat sour cream. I also ran out of regular flour so ended up using 2c all purpose and 1 c white wheat flour. The bread turned out well. Although, I think I’ll add more zucchini and nuts next time.

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