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 used an extra cup of zucchini since that’s what I got from grating zucchini. It turned out great. Not too dry as others stated.
Has anyone made this with Almond flour? I’d like to make it for my diabetic husband.
Delicious. It was quite easy to make.
I made this today and although it isn’t as sweet as I wanted it to be, it’s good! Great with a nice sugary cup of coffee.
I’ll make it again.
No flavor despite both vanilla and almond extract and sugar
This Zucchini bread is not as sweet as other recipes. This isn’t a bad thing it just makes it perfect to add some blueberries to add something extra ( I put 2 cups but I love blueberries)! Yummy😋 I also made them into muffins 25 min. at 325 degrees
We found this bread to be lacking in flavor but the streusel is amazing. Compared this recipe to our family favorite zucchini bread. Almost the same except that our favorite recipe has 2 cups sugar (and also has 3 cups of flour and 2 cups shredded zucchini but no milk). The zucchini from our garden this year is very moist which probably accounts for this recipe not being dry. I’d up the amount of sugar next time – to 1 3/4 to 2 cups.
I always like substituting applesauce for oil so I didnt feel the bread was too dry. However, like others stated the bread itself had very little flavor to it. Struessel topping was great though.
Just made this and the loaves were dry and not very flavorful. The topping was amazing and will be incorporating it into a different zucchini bread recipe.
This is super dry.. Not that flavorful either. Loved the topping on it though.
Hi! Also wondering if you can make it with gluten free flour? Want to make this today ?
Could this recipe be made into gluten free using gf all purpose flour?
As others have said, it was dry. A quick fix is about 1/2c of milk mixed in with the wet ingredients. Otherwise, delicious!
Can I make this in mini loaf pans?
I made this twice now and it came out great. My second 2 loaves I had to double the topping – it was so good! Thank you! This is now my go-to zucchini bread.
You’re welcome, I love the crunchy topping too!
I just made this recipe and followed it to a T and it is very dry, where did I go wrong?
I followed this recipe to a t and it was extremely dry. The flour did not even fully incorporate into the wet ingredients. I ended up having to thin it out with milk. Turned out great!
It was soooo dry!! Not sure where I went wrong. Followed directions to the t!
I ended up making one loaf (9×4 pan) and 3 muffins. I cringe at adding a lot of oil to my baked goods so I substituted 3/4 c mashed banana and 1/4 low fat sour cream. I also ran out of regular flour so ended up using 2c all purpose and 1 c white wheat flour. The bread turned out well. Although, I think I’ll add more zucchini and nuts next time.