Easy Zucchini Bread Recipe – Nurtured Homes

Few baked goods strike the balance between comfort food and wholesome baking quite like zucchini bread. This version goes one step further by adding a buttery crumb topping that makes every slice feel bakery-worthy. Moist, fluffy, and just sweet enough, this loaf is perfect for breakfast, afternoon tea, or even dessert.

The zucchini not only keeps the bread incredibly tender, but it also sneaks in a little nutrition. Whether you enjoy it warm with butter, toasted with cream cheese, or simply on its own, this zucchini bread will quickly become a household favorite.

Why You’ll Love This Recipe

• Moist & tender texture thanks to zucchini and oil.
• Bakery-style crumb topping that adds crunch and flavor.
• Easy to make with simple pantry ingredients.
• Versatile – enjoy plain, glazed, or with nuts.
• Freezer-friendly for meal prep or gifting.

Ingredients

For the Zucchini Bread

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar (packed)
• ½ cup vegetable oil (or melted butter)
• 2 cups grated zucchini (patted dry)
• 1 tsp vanilla extract

For the Crumb Topping

• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup cold unsalted butter, cubed

Instructions

1. Prep oven & pan – Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. Mix dry ingredients – In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Beat wet ingredients – In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
4. Add zucchini – Fold in grated zucchini.
5. Combine – Gently fold dry ingredients into the wet mixture until just combined (do not overmix). Pour batter into loaf pan.
6. Prepare crumb topping – In a small bowl, mix flour, brown sugar, and cinnamon. Cut in butter with a fork until crumbly.
7. Top & bake – Sprinkle crumb mixture evenly over batter. Bake 50–60 minutes, until a toothpick comes out clean.
8. Cool & serve – Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!

Tips for Success

• Pat zucchini dry – Excess water can make the bread soggy.
• Don’t overmix – Stir just until flour disappears for the fluffiest texture.
• Add-ins – Try chocolate chips, walnuts, or raisins.
• Make-ahead – Wrap tightly and store at room temp for 3 days or freeze for up to 2 months.

Serving Ideas

• Warm with a pat of butter.
• Drizzled with cream cheese glaze.
• Paired with coffee or tea.
• As a dessert topped with vanilla ice cream.

Zucchini Bread with Crumb Topping

Moist, fluffy zucchini bread topped with a crunchy cinnamon-sugar crumb for the perfect homemade loaf.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 minute min

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Homemade

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

Zucchini Bread

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp ground cinnamon
• 0.5 tsp nutmeg
• 2 large eggs
• 0.5 cup granulated sugar
• 0.5 cup brown sugar packed
• 0.5 cup vegetable oil
• 2 cups zucchini grated, patted dry
• 1 tsp vanilla extract

Crumb Topping

• 0.5 cup all-purpose flour
• 0.5 cup brown sugar
• 1 tsp cinnamon
• 0.25 cup cold butter cubed

Equipment

• Loaf pan
• Mixing bowls
• Whisk
• Grater
• Oven

Method

 

1. Preheat oven to 350°F (175°C) and prepare loaf pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, sugars, oil, and vanilla until smooth.
4. Fold in grated zucchini.
5. Mix wet and dry ingredients just until combined.
6. Pour batter into loaf pan.
7. Mix flour, brown sugar, cinnamon, and butter for crumb topping.
8. Sprinkle crumb topping over batter.
9. Bake 50–60 minutes until toothpick inserted comes out clean.
10. Cool, slice, and serve.

Notes

Pat zucchini dry to prevent soggy bread. Store wrapped at room temperature for up to 3 days.