If you’re looking for a sweet, comforting treat that feels like it came straight from your favorite bakery, this Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe is an absolute must-try. With moist, tender zucchini-infused batter crowned by a perfectly crunchy, cinnamon-packed streusel topping, every bite feels like a warm hug. It’s one of those recipes where the comforting aroma alone will have your kitchen buzzing with excitement even before the first slice hits your plate. Whether you’re a longtime fan of zucchini bread or new to this delight, this bakery style version transforms a humble loaf into something truly special and unforgettable.
Ingredients You’ll Need
Gathering a handful of simple, yet essential ingredients will make your Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe truly shine. Each element adds the perfect balance of sweetness, spice, and texture, contributing to that iconic bakery feel you crave.
- 1 and 1/2 cups all-purpose flour: The backbone of the bread, providing structure and softness.
- 1 and 1/2 teaspoons ground cinnamon: Infuses the batter with warm spice that complements the zucchini’s mildness.
- 1 teaspoon baking soda: Helps the bread rise to a tender, fluffy perfection.
- 1/2 teaspoon salt: Enhances all the flavors, balancing sweetness and spice.
- 1/4 teaspoon ground nutmeg: Adds a subtle depth and cozy scent to the bread.
- 1 and 1/2 cups granulated sugar: Sweetens the loaf just right without overpowering.
- 1/2 cup vegetable oil: Keeps the bread moist and tender with every bite.
- 2 large eggs: Bind ingredients together and provide richness.
- 1 teaspoon vanilla extract: Adds a lovely aromatic backdrop enhancing the overall flavor.
- 2 cups grated zucchini, squeezed dry: The star ingredient for moisture, nutrition, and subtle veggie goodness.
- 1/2 cup chopped walnuts or pecans (optional): Add a crunchy contrast and nutty flavor.
- 1/2 cup all-purpose flour (for streusel topping): Creates that crumbly texture on top.
- 1/4 cup packed light brown sugar: Brings lovely caramel notes to the streusel.
- 1/4 cup granulated sugar (for streusel topping): Adds sweetness and crunch.
- 1 teaspoon ground cinnamon (for streusel topping): Intensifies the spicy aroma in the topping.
- 1/4 cup cold unsalted butter, cut into small pieces: The key to achieving that buttery, crumbly streusel texture.
How to Make Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C), the perfect temperature for baking your zucchini bread evenly without drying it out. Grease and flour a 9×5 inch loaf pan to ensure your bread releases smoothly after baking — this little step really saves you some frustration later!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and nutmeg. This blend of spices paired with leavening agents forms the foundation of your bread’s structure and flavor, ensuring every slice has that classic bakery charm.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and glossy. The wet ingredients bring moisture and sweetness, setting the stage for that tender crumb you’ll love.
Step 4: Bring It All Together
Add the wet mixture to the dry ingredients and stir gently until just combined. Avoid overmixing here — you want the batter to be light and fluffy, not tough or dense. Overhandling the batter could rob you of that delicate bakery texture.
Step 5: Fold in the Zucchini and Nuts
Now comes the magic: gently fold in the grated zucchini and chopped walnuts or pecans, if you like. The zucchini adds essential moisture and subtle veggie sweetness, while nuts contribute delightful crunch and earthiness. This step infuses the loaf with character and texture.
Step 6: Pour Batter and Prepare Streusel Topping
Pour your batter evenly into the prepared loaf pan, making sure it’s leveled for even baking. Then, prepare the streusel by combining flour, both sugars, and cinnamon in a small bowl. Cut in the cold butter using a fork or your fingers until the mixture turns crumbly—this crumbly topping is what makes this recipe stand out at any bakery!
Step 7: Top and Bake
Sprinkle the streusel topping generously and evenly over the batter, ensuring a beautiful, crunchy crown once baked. Slide your loaf into the preheated oven and bake for 50-60 minutes, checking near the end with a wooden skewer. When it comes out clean, your bread is ready!
Step 8: Cool and Enjoy
Allow the bread to cool in the pan for about 10 minutes to firm up slightly, then transfer it to a wire rack to cool completely. This resting period helps the loaf set perfectly so your slices hold together beautifully without crumbling.
How to Serve Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
Garnishes
To elevate your Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe even more, consider a light dusting of powdered sugar just before serving. A few extra chopped nuts scattered on top or a drizzle of honey adds an inviting sparkle and extra flavor dimension.
Side Dishes
This zucchini bread pairs wonderfully with hot beverages like freshly brewed coffee or a spiced chai latte, making it an excellent choice for brunch or afternoon tea. A side of fresh fruit or a whipped cream cheese spread complements the bread’s flavors beautifully without overpowering.
Creative Ways to Present
For a fun twist, try slicing the bread thick and serving it warm with a spread of cinnamon butter or cream cheese frosting. You could also cut the bread into cubes and toast them lightly to create zucchini bread croutons perfect for sprinkling over yogurt or ice cream.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store the zucchini bread in an airtight container at room temperature for up to 3 days, or wrapped tightly in plastic wrap to maintain moisture. Keeping it well-covered ensures your bread stays soft and delicious.
Freezing
You can freeze slices individually by wrapping each tightly in plastic wrap and placing them in a zip-top bag. Frozen zucchini bread keeps well for up to 3 months. When ready to enjoy, thaw overnight in the fridge or briefly warm in the toaster or oven.
Reheating
To revive the fresh-baked feel, gently warm slices in a toaster oven or microwave for 15-30 seconds. Reheating enhances the flavors and restores that lovely tenderness, almost like enjoying a fresh loaf from the bakery all over again.
FAQs
Can I use other types of squash instead of zucchini?
Absolutely! Yellow summer squash works well as a substitute, providing similar moisture and texture. Just make sure to grate and squeeze out excess water as you would with zucchini to keep the bread from becoming soggy.
Is the streusel topping necessary?
The streusel topping is what makes this recipe bakery style, adding a sweet, crunchy contrast to the soft bread beneath. It’s highly recommended but if you prefer, you can bake the bread without it for a simpler version.
Can I make this recipe gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend, but be aware that the texture might be slightly different. Adding a little xanthan gum can help achieve a similar structure and crumb.
How do I know when the bread is fully baked?
Insert a wooden skewer into the center of the loaf near the end of baking; if it comes out clean or with just a few moist crumbs clinging, the bread is ready. If there is wet batter, continue baking a few more minutes and check again.
What is the best way to grate zucchini for this bread?
Use the medium holes on a box grater for tender, evenly grated zucchini. After grating, wrap it in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture, which helps prevent a soggy loaf.
Final Thoughts
This Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe is one of those treasures you will want to make again and again. Its perfect combination of tender, moist bread and crumbly, cinnamon-kissed topping fills your home with warmth and comfort. Trust me, once you try it, this zucchini bread will become your go-to for sharing with family, surprising friends, or simply treating yourself to a slice of cozy happiness.
Print
Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Streusel Topped Zucchini Bread is a moist and flavorful bakery-style treat that’s perfect for breakfast or an afternoon snack. Combining the moistness of grated zucchini with warm cinnamon and a crunchy streusel topping, this quick bread offers a delicious balance of textures and flavors. The addition of nuts adds a subtle crunch, making it a delightful homemade classic anyone will love.
Ingredients
Bread Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread doesn’t stick after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg until evenly combined.
- Mix wet ingredients: In a separate medium bowl, whisk together granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the bread tender.
- Add zucchini and nuts: Gently fold in the grated zucchini and chopped nuts if you choose to include them, ensuring even distribution throughout the batter.
- Transfer batter to pan: Pour the prepared batter evenly into the greased and floured loaf pan, spreading it smoothly.
- Prepare streusel topping: In a small bowl, combine the flour, packed light brown sugar, granulated sugar, and ground cinnamon for the streusel. Cut in the cold unsalted butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Add topping to batter: Sprinkle the streusel topping evenly over the batter in the loaf pan to create a crunchy, sweet crust.
- Bake the bread: Place the loaf pan in the oven and bake for 50-60 minutes. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean.
- Cool before serving: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
- Do not overmix the batter; overmixing can make the bread dense and tough.
- For extra flavor, you can toast the nuts lightly before adding them.
- This bread stores well in an airtight container for up to 3 days at room temperature or can be refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
