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
Scale
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.
