Print

Perfect Zucchini Bread with Cinnamon Sugar Topping (Easy Recipe)

zucchini bread with cinnamon sugar topping - featured image
Print Recipe

This moist, tender zucchini bread features a crackly cinnamon sugar topping that shatters when you bite into it. Made with simple pantry ingredients, it’s the perfect way to use up summer zucchini.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil (or canola/avocado oil)
  • 2 large eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, not squeezed)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 1 tablespoon unsalted butter (melted, for brushing)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
  2. Shred the zucchini using the large holes of a box grater until you have about 1 ½ cups. Do not peel or squeeze the zucchini.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  4. In a separate medium bowl, whisk together the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined. Do not overmix.
  6. Gently fold the shredded zucchini into the batter until evenly distributed.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. In a small bowl, stir together the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. Sprinkle evenly over the batter.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  10. Cool in the pan for 10 minutes. Then, using the parchment sling, lift the bread out and transfer to a wire rack. While still warm, brush the top with melted butter.
  11. Cool completely on the wire rack for at least 1 hour before slicing.

Notes

Do not squeeze the moisture out of the shredded zucchini; it is essential for a tender crumb. Use a light-colored metal pan for even baking. The bread tastes even better on the second day.

Nutrition

Keywords: zucchini bread, cinnamon sugar topping, easy zucchini bread, moist zucchini bread, summer zucchini recipe

Find it online: https://ovenmila.com/perfect-zucchini-bread-with-cinnamon-sugar-topping-easy-recipe/