Crunchy Streusel Zucchini Bread is chock full of walnuts and zucchini. The sweet brown sugar topping and cinnamon crumb put this loaf over the top! You need a slice or two of this with your morning coffee.
Want even more Zucchini Bread variations with nuts? You’ll love this Praline Topped Zucchini Bread too! Add some walnuts to our favorite Walnut Brownies for a decadent dessert!
Why this Recipe Works
This bread is unlike most zucchini bread recipes. It’s topped with a delicious CRUNCHY streusel.
I know there are probably one million other zucchini bread recipes out there, and you’re wondering, why this one? Why am I adding another one to the mix?
Because this bread is perfect for dunking in your morning cup of coffee!
- It’s chock full of oats and nuts and zucchini.
- The streusel topping adds a satisfying layer of crunch to the moist zucchini bread.
- A tantalizing aroma of cinnamon and brown sugar fill your home as this bread bakes.
Still have leftover zucchini? You’ve got to try our zucchini cookies next!
Ingredient Notes
Shredded zucchini. Fresh or frozen shredded zucchini can both be used. Be sure to squeeze out the extra moisture if using frozen. Use our guide on how to shred zucchini!
Almond extract. Use pure almond extract, not imitation flavor, for best results. We pair this with our homemade vanilla extract for a winning flavor combination.
Oats. We use quick oats for best flavor and texture in this bread. Old fashioned oats will work, you might just have a little bit of a chewier texture. Avoid steel cut oats.
Butter and Oil. A combination of butter and vegetable oil gives the bread the perfect texture. This is a heartier bread, not a soft bread like our sour cream banana bread!
How to Make Zucchini Muffins
We love that this recipe makes muffins too!
- Spray muffin tin with non-stick baking spray or use paper cupcake liners.
- Make bread batter according to recipe. Make streusel according to recipe.
- To assemble, fill cupcake tin (or muffin tin) 2/3 full with batter. Top with about 1 Tablespoon of streusel. Press lightly.
- Bake in 350 degree oven for 22-24 minutes. Recipe yields about 24 muffins.
PRO TIP: making muffins instead of bread is quicker, even baking, and no worries about the streusel falling off when you cut slices!
Muffins freeze well. Cool completely and store in airtight container for up to 3 months.
Recipe FAQs
You can use old fashioned oats, but it will be a chewier texture.
Store your Crunchy Streusel Zucchini Bread in an airtight container for up to 7 days.
Yes, this zucchini bread is freezer friendly! Double wrap it in foil and you can store it in the freezer for about 3 months.
I haven’t tested this Zucchini Bread recipe with gluten free flour substitutes. If you give it a shot, let me know how it turns out!
More Bread Recipes
- Add some tropical flavor with this Coconut Banana Bread.
- Cranberry Orange Bread. A delicious blending of flavors in an easy quick bread recipe!
- The swirls of Nutella in this Nutella Banana Bread are simply amazing. Such a fun breakfast idea!
- Try our favorite Sugar Free Banana Bread for a lightened up breakfast.
- Apple Cinnamon Bread is a soft, moist treat and a reader favorite too!
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Crunchy Streusel Zucchini Bread
Ingredients
For the Bread:
- 3 large eggs
- 1 cup vegetable oil
- ¾ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup milk
- 2 ¾ cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 2 cups shredded zucchini
- ¾ cup chopped walnuts
For the Streusel:
- ¼ cup unsalted butter softened
- ½ cup quick oats
- ½ cup light brown sugar packed
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
Instructions
- Grease and flour two 9-inch (standard size loaf pans). Or use a baking spray. Preheat oven to 325 degree F.
- In a large bowl, beat eggs with oil, sugar, vanilla extract and almond extract, and milk. Add in flour, salt, baking soda, baking powder, and cinnamon. Mix until well blended.
- Fold in shredded zucchini and chopped walnuts. Pour batter into two loaf pans.
- In a small bowl, combine streusel ingredients. I find it easiest to use my hands to combine the ingredients into a crumbly mixture, making sure the butter is completely blended into the streusel.
- Sprinkle the streusel evenly onto the two pans of batter. Press lightly.
- Bake in preheated oven for about 60 minutes. Remove and cool in pans about ten minutes. Remove and cool completely on wire rack.
- Store in airtight container or foil for up to one week. Or wrap in foil and place in a ziploc freezer bag and freeze until later use. ENJOY.
Notes
- You can use old fashioned oats, but it will be a chewier texture. I prefer quick cook oats in the streusel.
- Store your Crunchy Streusel Zucchini Bread in an airtight container for up to 7 days.
- Can I freeze zucchini? Yes, this zucchini bread is freezer friendly! Double wrap it in foil and you can store it in the freezer for about 3 months.
- Spray muffin tin with non-stick baking spray or use paper cupcake liners.
- Make bread batter according to recipe. Make streusel according to recipe.
- To assemble, fill cupcake tin (or muffin tin) 2/3 full with batter. Top with about 1 Tablespoon of streusel. Press lightly.
- Bake in 350 degree oven for 22-24 minutes. Recipe yields about 24 muffins.
Nutrition
Bored with regular zucchini bread? Try adding a crumbly brown sugar topping! Crunchy Streusel Zucchini Bread is slightly sweet, super nutty and amazingly delicious.
I just tried this recipe and it’s delicious! Our family recipe makes for a sweeter zucchini bread, but this one makes up for it with the streusel topping. I do wish it was sweeter, but my grandma will love this bread since it isn’t too sweet. Also, the batter is very thick, and holds the streusel topping just fine. I added coconut flakes to my streusel and it turned out very yummy. This satisfied my pregnancy craving, and it’s probably a good thing that it didn’t have as much sugar as our family recipe. Thanks for sharing!
Oooh, coconut sounds like a delicious addition. And yes, it’s not an overly sweet bread…which at our house is much appreciated, haha!!
I have tried a topping on my bread but it fell to the bottom and did not make the crunchy crust. Any idea as to why this would happen?
This is a very thick batter, so the topping will definitely NOT fall to the bottom with this recipe. Hope you give it a try 🙂
Is it 1/4 cup flour for the topping???
Yes it is 🙂
Is the dough supposed to look like cookie dough – it’s very hard and I followed the recipe- I make breads all the time- this just doesn’t seem right.
It is a very thick batter!
This zuccini bread looks amazing!! I totally “Yummed” it! 🙂
Wow! This looks incredible! I’ve been looking for new recipes to use zucchini with. Can’t wait to try this one.
Love the crunchy streusel topping!
What a great idea!! Adding streusel makes just about everything better!
I’m loving the streusel topping on this zucchini bread! And I love the stories you tell! 🙂
wooow.. this is really fantabulous recipe.. 🙂 luv it…. I especially love that gorgeous streusel topping!
wooow.. this is really fantabulous recipe.. 🙂 luv it….
Aimee!! This looks so good! I love that streusel!
Talk about delicious! That loaf looks perfect, I especially love that gorgeous streusel topping!
I love your blog, and I love this zucchini bread! I make it every summer, but for some reason I’ve never thought to put streusel on mine (totally gonna have to try this)!
I love your over the top dessert Aimee! Speaking of top, I could seriously eat the whole top of this loaf of zucchini bread, I’m not even joking. I love a good crunchy streusel and this one looks perfect!
I’m enjoying recipes on your blog, they are all kind and all over the world, I like to eat it on the morning with a nice coffee cup,
Aimee, I’m gad you made this one because I would totally pick it over the regular zucchini loaf.. loaded with nuts and streusel, it’s dreamy!
YES to all the above!!! This is why we get along so well! I bake and blog the exact same way…food and stories for my family! And I love that we tend to get crazy about the same food items at the same time. I’m all about the zucchini right now. Brownies on Friday, muffins today, and cake later 🙂
I love that your blog is written not just for all of us, but your family. It is a great way to preserve great recipes like this one!
Aimee,
I hear you about the whole brand sponsorship thing. I can tell that you really love the products you work with, but not all food bloggers are the same way. Some endorse products for every post and you have to wonder how much of it is genuine.
Now, with this zucchini bread, I would eat it every morning. And evening. With tea. It looks so amazing!