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The Best Zucchini Bread with Cinnamon Sugar Topping

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This incredibly moist zucchini bread features a crunchy cinnamon sugar crust that crackles with every bite. Born from a happy kitchen accident, it’s become a beloved staple that’s perfect for busy mornings, potlucks, or a comforting treat any time.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil (or canola/light olive oil)
  • 1 teaspoon vanilla extract
  • 1½ cups shredded zucchini (about 1 medium), squeezed dry
  • For the topping:
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, whisk the eggs until light and frothy, about 30 seconds. Add both sugars and whisk vigorously for another minute until smooth and slightly thickened. Pour in the vegetable oil and vanilla extract, and whisk until well combined.
  5. Fold the squeezed-dry zucchini into the wet mixture using a rubber spatula until evenly distributed.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon together for the topping.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar mixture generously over the top.
  9. Bake for 55 to 65 minutes. Start checking at 50 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done. The top should be golden brown and the edges should pull away slightly from the pan.
  10. Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment paper and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Squeeze the shredded zucchini thoroughly to remove excess liquid; this prevents a soggy bread. Room temperature eggs incorporate better. Do not overmix the batter. The bread tastes even better the next day. For a metal loaf pan, reduce oven temperature by 25°F to prevent over-browning.

Nutrition

Keywords: zucchini bread, cinnamon sugar topping, moist zucchini bread, easy zucchini bread, quick bread, summer squash bread

Find it online: https://novanosh.com/the-best-zucchini-bread-with-cinnamon-sugar-topping/