This easy zucchini bread recipe is simple to make and topped with a yummy crumble. It’s ready for the oven with just 10 minutes of prep and a handful of ingredients!
How to Make Zucchini Bread with Crumble Top
- Make the bread. Combine the flour and baking powder. Use the paddle attachment and the stand mixer to beat the egg and sugar. Add the vanilla extract and melted butter while beating continuously. Add the flour blend and beat until incorporated. Fold in shredded zucchini. Pour the batter into the prepared pan.
- Make the topping. Mix the flour, cinnamon, and sugar with a fork, then mix in the butter. Sprinkle the topping evenly on top and press lightly.
- Bake. Bake for 55 to 60 minutes. Test the bread at the 55-minute mark. A toothpick inserted into the middle of the zucchini bread should come out covered in crumbs. Remove from the oven and let the zucchini bread cool completely before serving.
Make Ahead and Freezing Instructions
To Make Ahead: Zucchini bread can be stored in the refrigerator for up to a week, so keep that time frame in mind if you want to make it ahead. Don’t make it more than three days ahead for the freshest taste.
To Freeze: Zucchini bread can be frozen and stored for up to three months. Wrap it tightly to prevent freezer burn.
Easy Zucchini Bread
This easy zucchini bread recipe is simple to make and topped with a yummy crumble. It's ready for the oven with just 10 minutes of prep and a handful of ingredients!
Ingredients
For the crumble top:
- ½ cup all-purpose flour
- ½ cup light brown sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter, softened
For the bread:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 cup shredded zucchini, no need to squeeze dry
Instructions
- Preheat oven to 350°F.
- Line an 8×4 inch loaf pan with parchment paper and set aside.
- To make the bread, in a bowl combine the flour and baking powder.
- In the bowl of a stand mixer fitted with the paddle attachment beat the egg and sugar.
- Add the vanilla extract and melted butter and beat until combined.
- Add the flour mixture and beat until incorporated.
- Fold in shredded zucchini.
- Pour the batter into the prepared pan.
- To make the topping, in a bowl mix the flour, cinnamon and sugar with a fork.
- Mix in the butter.
- Sprinkle the topping evenly on top and press lightly.
- Bake in preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before serving.
Notes
- Grating tip: Shred the zucchini as finely as possible to distribute the moisture evenly throughout the bread. Coarser shreds can create pockets of moisture and affect the texture.
- Temperature check: Use room temperature butter for the crumble top to achieve a better mix with the flour and sugar. Softened butter blends more easily, creating a uniform crumble.
- Doneness testing tip: Test for doneness by inserting a toothpick into the center of the bread. It should come out clean or with just a few crumbs, not wet batter.
- Cooling tip: Allow the bread to cool completely in the pan on a wire rack. This helps the bread set and makes it easier to slice without crumbling.
- Ingredient check: Use freshly grated zucchini rather than pre-grated. Pre-grated zucchini can be drier, affecting the bread’s moisture content.
- Measuring check: For best results, measure ingredients accurately, especially the flour and baking powder. Too much flour can cause the dough to be too dry, while too little can make it too wet, and inaccurate baking powder measurements can affect the rise.
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