This delicious zucchini bread recipe with streusel topping is packed with flavor and perfect for any occasion!
Zucchini Bread
This recipe includes 2.5 cups of fresh zucchini, pecans, and eggs for a rich, hearty loaf! Makes 2 loaves. This is one of my favorite zucchini recipes, and a great way to use a bumper crop or large zucchini!
The streusel topping just kicks the satisfaction level of this hardy loaf up a notch above the rest!
How To Make Zucchini Bread Recipe with Streusel Topping!
This recipe is super easy to make! It only takes about 20 minutes to stir together and turns out 2 generous loaves!
The first thing I do to make this easy zucchini bread recipe is chop up my zucchini in the food processor… You can also shred it with a box grater, but the food processor is so much faster and easier.
Then sprinkle your grated zucchini with a pinch or two of salt and give it a stir. Let the zucchini sit while you put the rest of the recipe together so the juices release to remove a bit of that excess moisture.
Press shredded zucchini between paper towels to remove excess moisture.
The next thing I do is generously butter my 2 stoneware loaf pans, I’m linking them here if you’re interested!
You can also use your favorite large loaf pans instead, but whatever your use, make sure you butter all the corners really well so the loaf does not stick!
Simple Ingredients
- 3 medium zucchini (about 2.5 cups drained shredded zucchini)
- 3 cups all-purpose flour (or 4 cups fresh ground einkorn flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups brown sugar
- 3 teaspoons ground cinnamon
- 3 large eggs
- 3/4 cup avocado oil (canola oil, vegetable oil, or you can also use sour cream)
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts or pecans or chocolate chips
- Two 8×4 inch loaf pans or 6 mini pans.
- *Optional – For the Streusel Topping:
- 1/2 cup butter
- 1 cup flour (any kind)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- dash of salt
- *-Optional – 1/3 cup chopped pecans
Add Your dry ingredients to a large mixing bowl and give them a stir till well incorporated. Then make a nest in the middle and add your 3 eggs, 2 teaspoons vanilla, chopped walnuts or pecans, and your oil (you can also use sour cream in place of oil).
Then use a slotted spoon, or paper towels, to squeeze the juices out of your chopped/shredded zucchini, measure out 2.5 cups and add to your mixing bowl.
Stir all ingredients together till incorporated, and pour half into each buttered loaf pan. When mixing the wet and dry ingredients, avoid overmixing. *Overmixing wet ingredients into dry can lead to a tougher texture in your bread. Mix just until the ingredients are combined.
Streusel Topping!
Add to a medium bowl:
- 1/2 cup brown sugar
- 1 cup flour (I use einkorn flour)
- 1/2 cup chopped butter
- *Optional – 1 cup rolled or quick oats
- 1 teaspoon cinnamon
- A dash of salt
Use a wire whisk attachment on your stand mixer, or a hand mixer to blend these ingredients just till they resemble crumbly cookie dough. The streusel topping should have a crumbly, sandy texture. Be careful not to over-mix it, as it can turn into a dough-like consistency.
Sprinkle tops of loaves evenly with the streusel topping.
Bake Zucchini Bread Recipe
Bake at 350 degrees F for 50-60 minutes of baking time just till a fork or toothpick inserted into the center of the loaf comes out clean.
These streusel zucchini bread loaves will smell amazing, but let them cool before you cut them or remove them from the pans to cool on a wire rack.
Once your loaves have cooled (for 15-20 minutes or more) ENJOY!!!
I hope your LOVE this recipe and tag me on Instagram with a photo of yours! It’s super delicious and pretty low guilt!
How to Store Best Zucchini Bread Recipe
Once your zucchini bread has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for a few days, but for longer storage, consider refrigerating or freezing it!
Freezing Zucchini Bread
- Cool Completely: Allow the zucchini bread to cool completely after baking. This is important to prevent condensation from forming inside the packaging.
- Wrap Well: Saran Wrap the zucchini bread tightly in plastic wrap then put into freezer bags. Make sure it’s tightly sealed to prevent freezer burn and maintain the bread’s freshness.
- Double Wrap: For an extra layer of protection, you can place the wrapped zucchini bread inside a resealable plastic freezer bag. Squeeze out as much air as possible before sealing the bag.
- Label and Date: Use a marker to label the package with the contents and the date it was baked. This will help you keep track of how long it has been in the freezer.
- Freeze: Place the wrapped and labeled zucchini bread in the freezer. If you’re freezing multiple loaves, make sure to leave some space between them initially so they can freeze individually. Once frozen, you can stack them more tightly.
Thawing Quick Bread Recipes Zucchini Bread
When you’re ready to enjoy the frozen zucchini bread, follow these steps to thaw it:
- Slow Thawing: The best way to thaw zucchini bread is to do it slowly. Transfer the wrapped loaf from the freezer to the refrigerator. Allow it to thaw in the refrigerator for several hours or overnight.
- Room Temperature Finish: After the bread has thawed in the refrigerator, you can remove it from the plastic wrap or foil and let it come to room temperature on the countertop. This helps to restore the texture and flavor.
- Individual Slices: If you prefer to thaw and enjoy individual slices, you can microwave them on a low power setting for a short duration, or simply let them come to room temperature naturally.
You may also enjoy these recipes:
Pulled Pork Boston Butt Roast in the Oven
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars! Tag me on Instagram @farmhouse_harvest with your delicious creation!
The Best Zucchini Bread with Streusel Topping
Ingredients
- 3 medium zucchini 2.5 cups drained shredded or chopped zucchini
- 3 cups flour or 4 cups fresh ground einkorn flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups brown sugar
- 3 teaspoons ground cinnamon
- 3 large eggs
- 3/4 avocado oil or mild oil, you can also use 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts or pecans
- *Optional For the Streusel Topping:
- 1/2 cup butter
- 1 cup flour any kind
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup chopped pecans
- Dash of salt
Instructions
- The first thing I do is chop up my zucchini in the food processor… You can also shred it with a cheese grater, but the food processor is so much faster and easier. Then sprinkle your bowl of shredded or chopped zucchini with a pinch or two of salt and give it a stir. Let the zucchini sit while you put the rest of the recipe together so the juices release.
- Add Your dry ingredients to a large mixing bowl and give them a stir till well incorporated. Then make a nest in the middle and add your 3 eggs, vanilla, chopped pecans, and your oil or sour cream.
- Then use a slotted spoon to squeeze the juices out of your chopped/shredded zucchini, measure out 3 cups and add to your mixing bowl.
- Stir all ingredients together till well incorporated, and pour half into each buttered loaf pan.
Make Streusel Topping!
Add to a medium bowl:
- 1/2 cup brown sugar
- 1 cup flour (I use 1.5 cups einkorn flour)
- 1 /2cup chopped butter
- 1 teaspoon cinnamon
- *optional – 1/3 cup chopped pecans
- A pinch of salt
- Use a wire whisk attachment on your stand mixer, or a hand mixer to blend these ingredients just till they resemble crumbly cookie dough.
- Sprinkle tops of loaves evenly with the streusel topping.
- Bake at 350 degrees F for 50-60 minutes till a fork or toothpick inserted into the middle comes out clean.
- These streusel zucchini bread loaves will smell amazing, but let them cool before you cut them or remove them from the pans.
Nutrition
Zucchini Bread Recipe Tips
- Zucchini Preparation – Allowing the shredded or chopped zucchini to sit after adding a pinch of salt is a great technique to release excess moisture, which can prevent your bread from becoming too soggy.
- Flour Choice – Using fresh ground einkorn flour is an interesting twist. Einkorn flour is an ancient grain with a distinct flavor. Keep in mind that its different properties might slightly alter the texture of your bread compared to using regular all-purpose flour.
- Streusel Topping – The streusel topping you’ve included in your recipe adds a nice crumbly texture and extra sweetness. It’s a great way to elevate the flavor and presentation of your zucchini bread.
- Baking Time – Baking time can vary depending on your oven and the exact size and shape of your loaf pans. The range you’ve provided (50-60 minutes) is a good guideline, but it’s important to start checking for doneness around the 60-minute mark. Insert a toothpick or fork into the center of the bread. If it comes out clean or with only a few moist crumbs clinging to it, the bread is done.
- Cooling – Allowing the bread to cool before cutting it is crucial to prevent it from falling apart. Zucchini bread can be quite moist, and letting it cool helps it set.
- Variations – Zucchini bread is versatile, and you can experiment with additional mix-ins if you like. For example, you could add chocolate chips, dried fruits, or different types of nuts.
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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