My favorite zucchini bread recipe has been upgraded with a generous brown sugar streusel topping. The buttery streusel adds the crisp, caramelized edge of a fruit crisp to the tender, moist zucchini bread underneath. It’s a simple twist that makes the loaf feel extra special—perfect for breakfast, a snack, or to bring to a gathering.
I brought these loaves to a graduation party and they disappeared fast. Whether you have fresh garden zucchini or a stash you froze, this recipe is an excellent reason to bake. If you freeze shredded zucchini in portions, you can pull it out later and bake loaves whenever you want—a comforting, delicious way to use up the harvest.
Neighbors, friends, or co-workers will be thrilled if you drop off a loaf. It’s quick to mix up and the streusel makes it feel indulgent—so don’t be surprised if you start getting requests for seconds.
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- Banana Zucchini Bread {Bikini Bread}
Step-by-Step Photos for How to Make Zucchini Bread with Brown Sugar Streusel
Frequently Asked Questions about How to Make Zucchini Bread with Brown Sugar Streusel
Can I use coconut oil in place of the canola/vegetable oil?
Yes. Using half coconut oil and half canola or vegetable oil yields a good result and adds a subtle coconut note without changing the texture much.
Do I need to squeeze the liquid out of the zucchini before adding it to the batter?
No need. Simply grate the zucchini and add it directly to the batter; the moisture helps keep the bread tender.
Can I use frozen zucchini?
Yes. Thaw the frozen zucchini first, then add it to the batter with the liquid included.
Do you recommend using gluten-free flour?
Do you recommend using gluten-free flour?I haven’t tested this exact recipe with gluten-free flour, but a reliable gluten-free all-purpose blend should work well. Follow the blend’s recommended substitutions.
Can I add nuts?
Yes. Stir in up to 1 cup chopped walnuts or pecans for added texture and flavor.
Baker’s Tools:
- Bread loaf pans
- Cooking spray
- Stand or hand mixer (optional)
- Measuring cups
- Measuring spoons
- Cooling rack
Popular Recipes with Zucchini
Million Dollar Zucchini Skillet
Sauteed Zucchini and Yellow Squash with Garlic and Parmesan
Teriyaki Garlic Chicken Stir Fry- 2 1/4 cups granulated sugar
- 1 cup canola or vegetable oil (or a mix with coconut oil)
- 3 eggs
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- STREUSEL TOPPING:
- 1 1/3 cups old-fashioned oats
- 1 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 cup cold butter, cut into small pieces
- Preheat oven to 325°F (163°C).
- Grease two 8×4-inch loaf pans with cooking spray and set aside.
- In a stand mixer or using a whisk, combine the granulated sugar, oil, eggs, and vanilla. Beat until creamy and combined.
- Add the flour, cinnamon, salt, baking powder, and baking soda. Mix until just combined.
- Fold in the grated zucchini until evenly distributed.
- Divide the batter between the prepared loaf pans, filling each no higher than two-thirds full.
- Bake at 325°F for 25 minutes before adding the streusel.
- While the loaves bake, make the streusel: in a small bowl, combine oats, brown sugar, flour, and cinnamon.
- Add the cold butter pieces and work them in with your fingers until the mixture holds together in clumps but isn’t overworked.
- After 25 minutes, remove the loaves and evenly sprinkle the streusel over the tops.
- Return the loaves to the oven and bake an additional 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool completely in the pans on a cooling rack before removing and slicing.
- Serve and enjoy.
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