If you’re searching for a deliciously moist and wonderfully textured loaf to brighten your baking repertoire, look no further than this Cinnamon Crunch Zucchini Bread Recipe. It’s a beautiful balance of soft, tender crumb infused with warm cinnamon spices and a satisfyingly crisp, buttery streusel topping that adds a delightful crunch with every bite. Not only is this bread a fantastic way to use up fresh zucchini, but the combination of maple syrup and buttermilk brings rich depth and a touch of wholesome sweetness that’s absolutely irresistible. Whether you’re nibbling it for breakfast or as a cozy afternoon treat, this recipe promises a comforting experience you’ll want to bake again and again.
Ingredients You’ll Need
The magic of this Cinnamon Crunch Zucchini Bread Recipe is in its simple yet thoughtfully combined ingredients. Each element plays an essential role, from creating that tender texture to layering flavors and achieving the perfect crunch on top.
- All-purpose flour: A classic base that provides the structure for the bread to rise beautifully.
- Brown sugar: Adds moistness and a subtle caramel flavor that complements the cinnamon perfectly.
- Cinnamon: Infuses the bread with its signature warm, spicy aroma and taste.
- Cold butter: Crucial for creating the deliciously crisp streusel topping that cracks just right.
- Oat flour: Gives a lovely nutty taste and tender crumb while adding a wholesome twist.
- Sugar: Sweetens the batter just enough to balance the earthy zucchini and spices.
- Baking powder and baking soda: The perfect combination to ensure your loaf rises light and fluffy.
- Salt: Enhances the flavors and balances the sweetness.
- Zucchini: The star ingredient that adds moisture and subtle freshness without overpowering.
- Buttermilk: Provides tanginess and tenderness, making every slice soft and flavorful.
- Maple syrup: Brings natural sweetness and a rich depth that’s better than plain sugar alone.
- Egg: Helps bind everything together and adds stability to the bread.
How to Make Cinnamon Crunch Zucchini Bread Recipe
Step 1: Make the Streusel
Start by combining flour, brown sugar, and cinnamon for the streusel topping in a small or medium bowl. Add cold butter cubes and cut them into the flour mixture until you achieve small, crumbly bits. Pop this mixture into the fridge to chill until you’re ready to top your bread. This step creates that famous cinnamon crunch that sets this zucchini bread apart from the rest.
Step 2: Shred the Zucchini
Next, shred the medium-large zucchini using the coarse side of a grater. Once shredded, be sure to squeeze out the excess liquid to prevent a soggy loaf while still maintaining moisture for a tender crumb. The zucchini enriches the bread naturally, keeping it moist and wholesome.
Step 3: Prep the Oven and Pan
Preheat your oven to 360°F to get it ready for baking. Meanwhile, line a 5×9 inch loaf pan with baking parchment; this ensures your bread slides right out after baking without sticking or breaking apart.
Step 4: Mix the Dry Ingredients
In a large bowl, whisk together the oat flour, all-purpose flour, sugar, cinnamon (add extra if you want a stronger cinnamon flavor), baking powder, baking soda, and salt. This dry mix builds the perfect foundation for your bread’s texture and flavor profile.
Step 5: Combine the Wet Ingredients
In a separate bowl or measuring jug, whisk the buttermilk, maple syrup, and egg until smooth. Then fold in the shredded zucchini gently. Combining the wet ingredients separately ensures even distribution and helps avoid overmixing later.
Step 6: Bring It All Together
Pour the wet ingredients into the bowl with the dry mixture and fold gently until just combined. The key here is not to overmix; you want to keep the batter light and let the bread develop its perfect tender crumb during baking.
Step 7: Finish and Bake
Transfer the batter to your prepared loaf pan and sprinkle the chilled streusel topping evenly over the surface, gently pressing it into the batter. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 to 15 minutes before transferring it to a rack to cool completely. This final step lets the flavors settle and the streusel firm up beautifully.
How to Serve Cinnamon Crunch Zucchini Bread Recipe
Garnishes
Though delicious on its own, adding a dollop of whipped cream or a smear of softened butter takes this bread to the next level. For a touch of extra indulgence, a drizzle of maple syrup or a sprinkle of powdered sugar creates a pretty finishing touch that’s perfect for serving guests.
Side Dishes
This zucchini bread pairs wonderfully with a warm cup of coffee or spiced chai tea, making it an ideal choice for breakfast or brunch. For a more substantial meal, try serving it alongside a fresh fruit salad or a light yogurt parfait to balance the sweetness and add refreshing contrasts.
Creative Ways to Present
Slice it thick and toast lightly to bring out those cinnamon notes even more. You can also cut the bread into mini cubes to use as a unique twist on croutons in autumnal salads or as a base for dessert trifles layered with cream and berries. This Cinnamon Crunch Zucchini Bread Recipe is versatile enough for whatever your culinary creativity wishes!
Make Ahead and Storage
Storing Leftovers
Keep leftover zucchini bread wrapped tightly in plastic wrap or sealed in an airtight container at room temperature for up to three days to maintain freshness. This way, the bread retains its moistness without drying out or losing that signature crunch on top.
Freezing
This bread freezes beautifully—wrap individual slices or the whole loaf tightly in plastic wrap, then in foil or a freezer bag, and store in the freezer for up to three months. When you want a quick treat, just thaw overnight in the fridge or leave out at room temperature for an hour.
Reheating
Warm your slices gently in a toaster oven or microwave for 15 to 20 seconds to bring back the fresh-baked feeling. If you have time, warming it in the oven at 300°F for about 10 minutes lightly crisps the streusel topping again, making each bite delectable and fresh.
FAQs
Can I use regular flour instead of oat flour in this recipe?
Yes, you can substitute all oat flour with an equal amount of all-purpose flour if you don’t have oats on hand, but keep in mind that the oat flour adds unique flavor and a slightly softer texture.
Do I need to peel the zucchini before shredding?
No need to peel it; the skin is tender and adds color and nutrition. Just wash the zucchini well before grating.
Is the cinnamon in the streusel essential?
While optional, the cinnamon gives the crunchy topping its lovely warmth that complements the zucchini bread perfectly, so it’s highly recommended to include it for that authentic flavor.
Can I make this bread dairy-free?
Absolutely! Substitute the buttermilk for a plant-based milk mixed with a tablespoon of lemon juice or vinegar to mimic the tang, and swap the butter in the streusel with a dairy-free alternative.
How do I know when the bread is fully baked?
Insert a toothpick or cake tester into the center of the loaf; if it comes out clean or with a few moist crumbs but no batter, your bread is perfectly baked.
Final Thoughts
With its moist crumb, warm cinnamon notes, and addictive crunchy topping, this Cinnamon Crunch Zucchini Bread Recipe is one of my absolute favorites to bake and share. It’s comforting, simple to make, and endlessly satisfying, whether you enjoy it fresh from the oven or as a treat throughout the week. Give it a try—you might just find it becoming your go-to zucchini bread that everyone can’t stop talking about!
Print
Cinnamon Crunch Zucchini Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Crunch Zucchini Bread is a moist and flavorful loaf featuring shredded zucchini, warm cinnamon spices, and a crunchy cinnamon streusel topping. With a perfect balance of sweetness from brown sugar and maple syrup, and a tender crumb enhanced by buttermilk, this bread makes an excellent snack or breakfast treat. The addition of oat flour adds a subtle nuttiness and wholesome texture without overpowering the flavor.
Ingredients
Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons cold butter
Bread Batter
- 1 cup oat flour (about 1 1/4 cups oats blitzed in a food processor)
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon ground cinnamon (optional)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 medium-large zucchini (about 2 cups shredded)
- 1 cup buttermilk
- 1/4 cup maple syrup
- 1 large egg
Instructions
- Make the streusel: In a small to medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter and cut it into the mixture until small crumbs form. Chill the streusel mixture in the fridge until ready to use.
- Shred zucchini: Use a coarse grater to shred the zucchini. After shredding, squeeze out the excess liquid to prevent the batter from becoming too wet.
- Prep the oven and pan: Preheat your oven to 360°F (182°C). Line a 5×9 inch loaf pan with baking parchment to ensure easy removal of the bread.
- Mix dry ingredients: In a large bowl, whisk together oat flour, all-purpose flour, sugar, cinnamon (if using), baking powder, baking soda, and salt until well combined.
- Mix wet ingredients: In a separate medium bowl or measuring jug, whisk the buttermilk, maple syrup, and egg until smooth. Stir in the shredded zucchini.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl and fold gently until just combined. Avoid overmixing to keep the bread tender.
- Assemble and bake: Pour the batter into the prepared loaf pan. Evenly sprinkle the chilled streusel topping over the batter, gently pressing it in. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to squeeze the shredded zucchini well to avoid excess moisture that can make the bread soggy.
- Optional cinnamon in the batter can be adjusted or omitted based on your taste preference.
- Using cold butter in the streusel helps create the perfect crumbly texture.
- If you don’t have oat flour, you can substitute with additional all-purpose flour, but oat flour adds a nice texture and subtle flavor.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerated for up to a week.
