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Zucchini Bread with Crumb Topping

Moist, fluffy zucchini bread topped with a crunchy cinnamon-sugar crumb for the perfect homemade loaf.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
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.