★★★★★

Crunchy Streusel Zucchini Bread

Crunchy Streusel Zucchini Bread is 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! Add some walnuts to our favorite Walnut Brownies for a decadent dessert!

Zucchini bread slices ona  stack of white plates.

Why this Recipe Works

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

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.

Still have leftover zucchini? You’ve got to try our zucchini cookies next!

Ingredient Notes

Ingredients needed to make zucchini bread.

Shredded zucchini. Fresh or frozen shredded zucchini can both be used. Be sure to squeeze out the extra moisture if using frozen. Use our guide on how to shred zucchini!

Almond extract. Use pure almond extract, not imitation flavor, for best results. We pair this with our homemade vanilla extract for a winning flavor combination.

Oats. We use quick oats for best flavor and texture in this bread. Old fashioned oats will work, you might just have a little bit of a chewier texture. Avoid steel cut oats.

Butter and Oil. A combination of butter and vegetable oil gives the bread the perfect texture. This is a heartier bread, not a soft bread like our sour cream banana bread!

Step by step photos showing how to make zucchini bread.

How to Make Zucchini Muffins

We love that this recipe makes muffins too!

  1. Spray muffin tin with non-stick baking spray or use paper cupcake liners.
  2. Make bread batter according to recipe. Make streusel according to recipe.
  3. To assemble, fill cupcake tin (or muffin tin) 2/3 full with batter. Top with about 1 Tablespoon of streusel. Press lightly.
  4. Bake in 350 degree oven for 22-24 minutes. Recipe yields about 24 muffins.

PRO TIP: making muffins instead of bread is quicker, even baking, and no worries about the streusel falling off when you cut slices!

Muffins freeze well. Cool completely and store in airtight container for up to 3 months.

Muffins in a muffin tin with zucchini and streusel.

Recipe FAQs

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

You can use old fashioned oats, but it will be a chewier texture.

How do I store zucchini bread?

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

Can I freeze zucchini?

Yes, this zucchini bread is 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!

Streusel topped zucchini bread sliced on a white serving plate.

More Bread Recipes

Yield: 20 slices

Crunchy Streusel Zucchini Bread

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

Crunchy Streusel Zucchini Bread is 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.

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.

Notes

  • You can use old fashioned oats, but it will be a chewier texture. I prefer quick cook oats in the streusel.
  • Store your Crunchy Streusel Zucchini Bread in an airtight container for up to 7 days.
  • Can I freeze zucchini? Yes, this zucchini bread is freezer friendly! Double wrap it in foil and you can store it in the freezer for about 3 months.
  • How to Make Muffins-
  1. Spray muffin tin with non-stick baking spray or use paper cupcake liners.
  2. Make bread batter according to recipe. Make streusel according to recipe.
  3. To assemble, fill cupcake tin (or muffin tin) ⅔ full with batter. Top with about 1 Tablespoon of streusel. Press lightly.
  4. Bake in 350 degree oven for 22-24 minutes. Recipe yields about 24 muffins.

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?

Please leave a comment on the blog or share a photo on Instagram

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

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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 February 4, 2022

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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