Get ready to fall head over heels for Cinnamon Streusel Topped Zucchini Bread Bakery Style, the kind of treat that transforms a handful of basic ingredients into something truly special. This loaf is the epitome of bakery charm—super moist, warmly spiced, and crowned with a buttery cinnamon streusel that’s absolutely irresistible. Whether you’re serving it for breakfast, brunch, or as an anytime snack, every bite delivers just the right balance of cozy cinnamon, tender zucchini, and crunchy topping. Trust me, this is the recipe that will have your friends begging for just one more slice.

Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe - Recipe Image

Ingredients You’ll Need

Each of these simple pantry staples plays a starring role in the magic of Cinnamon Streusel Topped Zucchini Bread Bakery Style. With a handful of familiar ingredients, you’ll whip up a loaf that’s tender, fragrant, and dotted with a crave-worthy crumb topping.

All-purpose flour: The sturdy backbone of both the bread and streusel, providing structure and a soft crumb.
Ground cinnamon: Warm and inviting, it shines in both the batter and streusel, infusing every bite with cozy spice.
Baking soda: Lends lift and ensures your loaf turns out perfectly risen and soft.
Salt: Essential for balance, it sharpens flavors and keeps the sweetness in check.
Ground nutmeg: Adds that classic, nutty bakery note that pairs so well with cinnamon and zucchini.
Granulated sugar: Sweetens the bread and the topping, delivering a delightful caramelized crust.
Vegetable oil: Keeps the texture light, moist, and rich without overpowering flavors.
Large eggs: Bind everything together and add richness and structure.
Vanilla extract: Brings those bakery aromas to life and smooths out the flavor profile.
Grated zucchini (squeezed dry): The secret to incredible moisture and a tender crumb—plus a hint of earthy freshness.
Chopped walnuts or pecans (optional): For nutty crunch and a touch of rustic charm—totally up to you!
Packed light brown sugar: Deepens the streusel with molassesy richness and a hint of chewiness.
Cold unsalted butter (cut into small pieces): The hero of any streusel, giving you those dreamy, crumbly clusters on top.

How to Make Cinnamon Streusel Topped Zucchini Bread Bakery Style

Step 1: Prep Your Pan and Oven

Start off by preheating your oven to 350°F (175°C). This ensures even baking and the perfect rise. Grease and flour a 9×5 inch loaf pan—this little extra step guarantees your Cinnamon Streusel Topped Zucchini Bread Bakery Style pops out beautifully, without any sticking or crumbling disasters.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, cinnamon, baking soda, salt, and nutmeg. Mixing these first ensures the spices are evenly distributed, so every bite is infused with that cozy warmth we all crave.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract. This is where the magic starts—the oil and eggs team up to create a rich, moist crumb that’ll have everyone coming back for seconds.

Step 4: Blend Wet and Dry Mixtures

Add your wet ingredients to the dry mixture. Stir with care until just combined—overmixing is the enemy of tenderness, so stop the second you no longer see dry streaks of flour.

Step 5: Add Zucchini and Nuts

Gently fold in the grated zucchini (make sure it’s well-squeezed for best texture) and chopped nuts if you’re feeling extra. The zucchini melts into the loaf for moisture and subtle flavor, while nuts offer delightful surprises of crunch.

Step 6: Pour and Smooth

Pour your batter into the prepared loaf pan. Give the pan a gentle shake or use a spatula to level the top, so your streusel stays put and looks picture-perfect.

Step 7: Make the Streusel

In a small bowl, blend together flour, brown sugar, granulated sugar, and cinnamon. Add the cold, cubed butter and cut it in using a fork or your fingertips until you have a crumbly mixture. Big and small clumps are exactly what you want—the contrast is pure bakery magic.

Step 8: Top with Streusel

Evenly sprinkle that gorgeous streusel topping over the batter, all the way to the edges. Don’t be shy: this is what sets Cinnamon Streusel Topped Zucchini Bread Bakery Style apart from ordinary loaves!

Step 9: Bake to Perfection

Bake for 50–60 minutes, or until a wooden skewer inserted in the center comes out clean. Your kitchen will be filled with the scent of sugar and spice—pure happiness!

Step 10: Cool and Enjoy

Let the bread cool in the pan for 10 minutes, so it sets up properly. Transfer to a wire rack to finish cooling. This helps the crumb stay tender and lets the flavors meld beautifully.

How to Serve Cinnamon Streusel Topped Zucchini Bread Bakery Style

Garnishes

This loaf already sports a stunning streusel crown, but if you want to zhuzh it up even more, a light dusting of powdered sugar or a drizzle of vanilla glaze never hurts. For a festive touch, try a sprinkle of toasted nuts or even a few curls of white chocolate for extra wow factor.

Side Dishes

Cinnamon Streusel Topped Zucchini Bread Bakery Style is a showstopper on its own, but pairs beautifully with a cappuccino, chai latte, or a citrusy fruit salad. If you’re going all out for brunch, offer it alongside a savory egg bake or creamy Greek yogurt with berries to balance those sweet, spicy notes.

Creative Ways to Present

For a bakery-worthy moment, slice the loaf thick and display on a wooden board with a little pot of honey butter on the side. Want to make it portable? Cut into squares, wrap individually in parchment, and tie with butcher’s twine for a picnic or road trip treat that feels extra special. It’s also wonderful toasted, then topped with whipped cream cheese for a decadent breakfast spin.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers, wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The loaf stays moist and flavorful, and the streusel keeps its lovely crunch.

Freezing

Cinnamon Streusel Topped Zucchini Bread Bakery Style freezes like a champ! Wrap the fully cooled loaf in a double layer of plastic wrap, followed by foil. Freeze for up to 3 months. To serve, thaw overnight in the fridge or at room temperature for a few hours—your kitchen will smell amazing when you slice in.

Reheating

Want to relive that fresh-baked magic? Warm individual slices in the microwave for 10–15 seconds or pop in a 300°F oven for 5–7 minutes. This revives the streusel and makes the crumb sumptuously soft again, just like day one.

FAQs

Can I use whole wheat flour instead of all-purpose?

You can substitute up to half the flour with whole wheat if you like a heartier texture. The loaf will be slightly denser, but still absolutely delicious and full of flavor.

What if I don’t like nuts or have allergies?

No problem at all! The nuts are completely optional. Skip them for a nut-free Cinnamon Streusel Topped Zucchini Bread Bakery Style that’s just as moist and flavorful.

Can I make muffins with this recipe?

Absolutely! Simply divide the batter among lined muffin tins and top with streusel. Bake at 350°F for about 20–25 minutes, checking for doneness with a toothpick.

How do I keep the zucchini bread from getting soggy?

The secret is squeezing the grated zucchini really well to remove excess moisture. You can use a clean kitchen towel or several layers of paper towel. This ensures a perfect crumb, not a gummy one!

Is it possible to make this recipe dairy-free?

Yes! Just swap the butter in the streusel topping for a dairy-free alternative or use coconut oil. The bread itself is already dairy-free, relying on vegetable oil for its lush softness.

Final Thoughts

If you’re searching for a bakery treat to impress or just want an excuse to make your kitchen smell incredible, you can’t go wrong with Cinnamon Streusel Topped Zucchini Bread Bakery Style. Each bite is tender, flavorful, and topped with that unforgettable cinnamon crunch. Go ahead and give this recipe a try—you’ll see just how quickly it disappears!

Cinnamon Streusel Topped Zucchini Bread Bakery Style Recipe

★★★★★

5.2 from 25 reviews

Author: Olivia
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

Print Recipe

Description

A delicious bakery-style zucchini bread with a cinnamon streusel topping that adds a perfect crunch to every bite. Moist and flavorful, this recipe is a great way to use up excess zucchinis!

Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
Prepare Wet Ingredients: In a separate medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract.
Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Add Zucchini and Nuts: Gently fold in the grated zucchini and chopped nuts, if using.
Fill Pan: Pour the batter into the prepared loaf pan.
Make Streusel Topping: In a small bowl, combine the flour, sugars, and cinnamon. Cut in the cold butter until crumbly.
Top the Batter: Sprinkle the streusel topping evenly over the batter in the pan.
Bake: Bake for 50-60 minutes until a skewer comes out clean.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 21g
Sodium: 200mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1.5g
Protein: 4g
Cholesterol: 35mg

Keywords: Zucchini Bread, Streusel Topping, Bakery Style, Cinnamon, Easy Recipe