Oh, my goodness, if there is one smell that instantly transports me back to cozy afternoons and happy kitchen memories, it’s the scent of freshly baked zucchini bread. But not just any zucchini bread! There’s something truly special about a moist, tender loaf crowned with a sweet, crumbly topping. That’s why I absolutely adore this recipe for Cinnamon Streusel Topped Zucchini Bread Bakery Style. It’s the kind of bread you find in those little local bakeries, the ones where everything smells amazing and feels like a hug.

I remember the first time I tried to make zucchini bread years ago. I followed a recipe that didn’t mention squeezing the zucchini, and well, let’s just say it was a bit… soggy. A learning experience! But over time, I’ve tweaked and perfected my method, drawing inspiration from those wonderful bakery treats. This version, with its generous cinnamon streusel topping, is my absolute favorite. It brings together the earthy goodness of zucchini (a fantastic way to use up that garden bounty, right?) with the warm spice of cinnamon in a way that just feels like home.

I’m Lina Kohn, the heart behind Gourmet Gusto. Growing up in Italy, my cooking started in my grandmother’s kitchen. She taught me the magic of simple ingredients and the joy of sharing food. Bringing those flavors and techniques to my kitchen here in the USA, and sharing them with you, is such a pleasure. This bakery-style zucchini bread is a little piece of that journey, a recipe I’m so excited for you to try.

Why You’ll Love This Cinnamon Streusel Topped Zucchini Bread Bakery Style

Seriously, there are so many reasons why this particular loaf has become a favorite in my kitchen! It’s more than just bread; it’s a little bit of comfort in every slice.

It’s incredibly moist and tender, just like the best bakery loaves.
The sweet cinnamon streusel topping adds that perfect crunch and extra layer of flavor.
Making this Cinnamon Streusel Topped Zucchini Bread Bakery Style is surprisingly easy, even if you’re new to baking quick breads.
It’s a fantastic way to sneak some veggies into your day, and nobody will ever guess there’s zucchini in there!
The smell while it bakes is absolutely divine.

Trust me, once you try a slice of this, you’ll understand the hype!

Ingredients for Cinnamon Streusel Topped Zucchini Bread Bakery Style

Gathering your ingredients is the first step to making this incredible loaf! Using good quality items really does make a difference in the final taste and texture of your Cinnamon Streusel Topped Zucchini Bread Bakery Style.

Wet and Dry 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

Streusel Topping Ingredients

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

Optional Additions

1/2 cup chopped walnuts or pecans

How to Prepare Cinnamon Streusel Topped Zucchini Bread Bakery Style

Alright, let’s get baking! Making this Cinnamon Streusel Topped Zucchini Bread Bakery Style is a really straightforward process. Just follow these steps, and you’ll have a gorgeous loaf ready to enjoy.

Getting Started: Preheat and Prepare

First things first, you want to get your oven ready. Preheat your oven to 350°F (175°C). Then, grab your 9×5 inch loaf pan. Grease it really well, and then give it a light dusting of flour. This helps make sure your beautiful bread comes out of the pan easily.

Mixing the Dry Ingredients

In a nice big bowl, whisk together all your dry ingredients for the bread batter. That’s the flour, ground cinnamon, baking soda, salt, and ground nutmeg. Just a quick whisk to combine them evenly.

Combining the Wet Ingredients

Now, in a medium-sized bowl, whisk together the wet ingredients. You’ll add the granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until everything looks nicely combined.

Bringing it All Together

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is just combined. This is important! Don’t overmix, or your bread might turn out tough. A few little lumps are totally okay.

Folding in the Zucchini and Optional Add-ins

Gently fold in the grated zucchini that you squeezed dry. If you’re using chopped walnuts or pecans, fold those in now too. Be careful not to overwork the batter here.

Preparing the Streusel Topping

In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Now, add the cold butter that you cut into small pieces. Use a fork or your fingertips to cut the butter into the dry ingredients until it looks like coarse crumbs. It should be nice and crumbly.

Assembling the Loaf

Pour the bread batter into your prepared loaf pan. Spread it out evenly. Then, sprinkle that lovely streusel topping all over the top of the batter. Make sure it’s spread out nicely.

Baking Your Cinnamon Streusel Topped Zucchini Bread

Pop the loaf pan into your preheated oven. Bake for about 50 to 60 minutes. You’ll know it’s done when a wooden skewer inserted into the center comes out clean. If you notice the top getting too brown before the inside is done, you can loosely tent the loaf with some foil.

Cooling the Bread

Once it’s baked, take the loaf out of the oven. Let it cool in the pan for about 10 minutes. This helps it firm up a bit. Then, carefully transfer the loaf to a wire rack to cool completely before slicing and enjoying.

Tips for Perfect Cinnamon Streusel Topped Zucchini Bread Bakery Style

Getting that truly “bakery style” result with your Cinnamon Streusel Topped Zucchini Bread Bakery Style is easy if you keep a few things in mind. These little tricks make a big difference!

Squeeze that Zucchini Dry: This is key! Use a clean dishtowel or paper towels to get out as much water as possible. Too much moisture means a gummy bread.
Don’t Overmix: Once you add the wet ingredients to the dry, mix just until they’re combined. Overmixing develops gluten and can make your bread tough.
Cold Butter for Streusel: Make sure your butter for the streusel is cold and cut into small pieces. This helps create those lovely, crumbly bits.
Tent if Needed: If your streusel starts looking too brown before the bread is cooked through, just lightly cover the top with aluminum foil.
Cool Completely: Letting the bread cool fully on a wire rack helps the texture set properly. It’s hard to wait, I know!

Following these simple tips will help you get that perfect loaf every time.

Serving Suggestions for Your Cinnamon Streusel Topped Zucchini Bread

Once your delicious loaf is completely cooled, it’s time for the best part: enjoying it! This Cinnamon Streusel Topped Zucchini Bread Bakery Style is wonderful on its own, but a few simple additions can make it even better.

My favorite way to eat it is with a generous spread of softened butter. A dollop of cream cheese is absolutely divine too! It’s also the perfect companion to your morning coffee or afternoon tea. Enjoy every sweet crumbly bite!

Storing and Reheating Cinnamon Streusel Topped Zucchini Bread

You’ve baked this gorgeous loaf of Cinnamon Streusel Topped Zucchini Bread Bakery Style, and now you want to keep it fresh! Once it’s completely cool, wrap the loaf tightly in plastic wrap, then place it in an airtight container or a resealable plastic bag. It will stay fresh at room temperature for about 2-3 days.

For longer storage, you can refrigerate it for up to a week or freeze it for several months. To reheat a slice, you can pop it in the microwave for a few seconds or toast it lightly.

Frequently Asked Questions About Cinnamon Streusel Topped Zucchini Bread

I get asked a few things often about this kind of quick bread, so I thought I’d answer some common questions here. Baking should be fun, not stressful!

Can I use frozen zucchini?

Yes, you can! Just make sure it’s completely thawed and that you squeeze out even more moisture than you would fresh zucchini. Frozen zucchini tends to hold more water.

Do I have to use nuts?

Nope! The nuts are totally optional. If you have allergies or just don’t like them, feel free to leave them out. Your Cinnamon Streusel Topped Zucchini Bread Bakery Style will still be delicious.

Why did my bread sink in the middle?

This could happen for a few reasons. It might not have been baked long enough, or the batter might have been overmixed. Make sure you check for doneness with a skewer!

Can I make this into muffins?

Absolutely! You can adapt this recipe for muffins. The baking time will be much shorter, usually around 20-25 minutes.

Estimated Nutritional Information

Just a quick note about the nutrition for this Cinnamon Streusel Topped Zucchini Bread Bakery Style. Please remember that any nutritional information provided is just an estimate. Things like the specific brands of ingredients you use, how accurately you measure, and whether you include the optional nuts can all change the final values. Think of it as a general guideline rather than an exact science!

Share Your Baking Success

I would absolutely love to see how your Cinnamon Streusel Topped Zucchini Bread Bakery Style turns out! There’s nothing better than seeing your creations. Please feel free to leave a comment below and let me know how you liked it. You can also rate the recipe! If you snap a photo, share it on social media and tag me. Happy baking!

Cinnamon Streusel Topped Zucchini Bread Bakery Style: A Stunning Loaf

Author: Lina Kohn
Total Time: 75 minutes
Yield: 1 loaf

Print Recipe

Description

Moist zucchini bread topped with a sweet cinnamon streusel, baked to bakery-style perfection.

Ingredients

Scale

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)

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

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
In a separate medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the grated zucchini and chopped nuts, if using.
Pour the batter into the prepared loaf pan.
In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel topping. Cut in the cold butter with a fork or your fingers until crumbly.
Sprinkle the streusel topping evenly over the batter in the loaf pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Make sure to squeeze as much moisture as possible out of the grated zucchini for the best texture.
Do not overmix the batter, as this can result in tough bread.
If the top starts to brown too quickly, tent the loaf with foil.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice