I have been really, REALLY into zucchinis lately. They have been served part of our dinners, our lunches and now our treats! And this cinnamon zucchini crumb bread is like a big hug…from a sweet quick bread.
This cinnamon zucchini crumb bread is soft, flavorful and has a cinnamon sugar center to take it to the next level. This zucchini loaded recipe is the perfect way to use the summer squash and is always a family favorite.
We love this recipe for so many reasons! It is moist and has some of those warm spices in it! It has a touch of sweetness, but not so much that you are overwhelmed with sugar. And of course, the crumb topping mixed with the cinnamon sugar center is just chef’s kiss! It reminds me a little bit of coffee cake as well, so I was instantly in love!
If you are looking for a new zucchini bread to give a try, put this on your baking list!
Helpful tips and tricks when baking this cinnamon zucchini crumb bread.
Before you grate that zucchini, here are some helpful tips for success!
- Don’t forget to give your grated zucchini a little squeeze with a clean cloth or paper towel to get out extra liquid. You do not need to go crazy here, just make sure to remove some of the extra liquid so your bread does not come out soggy.
- I have baked this loaf in a ceramic bread pan and metal bread pan. I highly recommend using a metal pan over ceramic or even glass. The metal pan conducts heat the best, and it will cook more evenly. A light and shiny metal 1 pound loaf pan is the perfect match for this recipe.
- Speaking of baking this quick loaf, make sure that you watch your bake time! There are external factors can affect how long it takes this bread to bake, so start low on the time and check on it. You will want to pull it from the oven just as the batter sets and toothpick comes out clean.
- For ingredient substitutions, there are a few that will work in this recipe.
- The greek yogurt can be swapped for plain yogurt or sour cream.
- You can switch out the maple syrup for honey
- Do not swap the oil for butter in the batter. Use a neutral cooking oil, such as canola or even avocado oil.
- As for storing this sweet quick bread, you can keep it stored on the counter, in an airtight container or zip lock bag, for about 2 days. Or 3-4 days in an airtight container stored in the fridge. If you chose to keep it the refrigerator, just place it in microwave for 15-20 seconds to warm it back up before enjoying.
If you give this recipe a try, be sure to let me know your thoughts in the comments below! And tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking!
Cinnamon Zucchini Crumb Bread
Ingredients
- 2 C. Grated zucchini 1-2 zucchini’s
- 2 C. All-Purpose Flour
- 3/4 C. Maple syrup
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 1 tsp. Cinnamon
- 1/2 tsp. Salt
- 3 eggs
- 1/3 C. Oil
- 1 tsp. Vanilla extract
- 1/3 C. Greek yogurt
- 1/4 C. Applesauce
Cinnamon sugar center and topping:
- 5 Tbsp. Butter cubed
- 1/2 C. Brown sugar
- 1/2 C. All-purpose flour
- 1 Tbsp. Cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350 degrees. Grate zucchini and squeeze out any extra liquid with a towel. Set aside. In a medium mixing bowl, combine flour, baking soda, baking powder, cinnamon, and salt together. In a separate large mixing bowl, add eggs, oil, applesauce, Greek yogurt, vanilla, and maple syrup. Whisk together until well combined. Stir in the grated zucchini. Pour the flour mixture into the wet mixture. Mix until just combined.
- To make the crumb topping and center, mix together the brown sugar, flour cinnamon and pinch of salt. Add cubed butter, and using a pastry cutter or fork, cut the butter into the sugar and flour. Continue to do this until it fully mixed in and resembles sand.
- Grease or use parchment paper liner in a 9.5x 5.5 metal loaf pan. Pour half of the zucchini bread batter onto the pan. Sprinkle half of the crumb mixture over the batter evenly. Top with remaining zucchini batter, and spread out evenly if needed. Sprinkle remaining crumb topping. Bake for 50-60minutes, just until the bread has cooked through and a tooth pick comes out clean. Let cool and enjoy
