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.


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


  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.


  • 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:



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.

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