Do I need to drain the grated zucchini before adding it to the bread?

No! The moisture from the zucchini is what makes this zucchini bread with topping so incredibly moist and tender. Draining the zucchini would remove this beneficial moisture.

Can I make this zucchini bread without the topping?

Absolutely! While the streusel topping for zucchini bread adds wonderful texture and flavor, you can omit it for a simpler version. The bread will still be delicious.

How do I know when my zucchini bread is done baking?

Insert a toothpick into the center of the bread (not just the topping). It should come out with a few moist crumbs attached. The topping for zucchini bread should be golden brown and set.

Can I freeze zucchini bread?

Yes! This zucchini bread with streusel topping freezes beautifully. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature.

What's the best way to grate zucchini for bread?

Use the large holes of a box grater or the grating disc of a food processor. You want pieces that are roughly 1/8-inch thick - not too fine, not too chunky.

Can I use yellow summer squash instead of zucchini?

Yes! Yellow summer squash works perfectly in this zucchini bread recipe. The texture and moisture content are very similar to zucchini.

Zucchini Bread with Crumb Topping

Description

This moist zucchini bread with crumb topping is the perfect fall treat! Easy recipe with streusel topping and sweet glaze.

Ingredients

Units Scale

For the Crumb Topping

1/3 cup granulated sugar
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) butter, melted
1 1/2 cups all-purpose flour

For the Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup vegetable oil
3 large eggs
2 1/4 cups pure cane sugar
1 tablespoon vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
1 cup chopped walnuts (optional)

For the Glaze:

2 cups powdered sugar
2 tablespoons melted butter
1 tablespoon milk
1/2 teaspoon vanilla extract

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Instructions

Prepare the crumb topping: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, and salt. Pour in melted butter and mix with a rubber spatula. Add flour and stir until mixture becomes crumbly. Spread on wax paper and let sit for 15 minutes.
Make the bread batter: Preheat oven to 350°F. In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon, and nutmeg. In a separate bowl, beat eggs, oil, sugar, and vanilla extract until well combined.
Combine ingredients: Fold the wet ingredients into the dry ingredients using a rubber spatula until just combined. Gently fold in grated zucchini and walnuts.
Assemble and bake: Spray a 9×5 inch loaf pan with cooking spray. Pour batter into prepared pan and evenly distribute the crumb topping for zucchini bread over the surface. Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean.
Add glaze: Allow bread to cool completely. Whisk together powdered sugar, melted butter, milk, and vanilla extract. Drizzle glaze over cooled bread before slicing and serving.

Notes

Fall version: Add 1/2 teaspoon pumpkin pie spice

Winter version: Include 1/4 cup mini chocolate chips in the crumb topping

Spring version: Add fresh lemon zest to both the bread and glaze

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Bread
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 485
Sugar: 55
Sodium: 285
Fat: 18
Saturated Fat: 6
Trans Fat: 0
Carbohydrates: 78
Fiber: 2
Protein: 6