Description
A moist, spiced pumpkin and zucchini bread topped with a crunchy, buttery cinnamon streusel. This comforting weekend treat is perfect for using up garden zucchini and filling your home with autumn aromas.
Ingredients
Scale
- 2 cups finely grated zucchini (approx. 300g)
- 1 cup (240g) 100% pure pumpkin puree
- ½ cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom (optional)
- ½ teaspoon salt
- For the Streusel: ½ cup (60g) all-purpose flour
- For the Streusel: ¼ cup (50g) granulated sugar
- For the Streusel: ¼ cup (50g) packed brown sugar
- For the Streusel: 1 teaspoon ground cinnamon
- For the Streusel: ¼ cup (57g) cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease two 9×5 inch loaf pans.
- Wash and trim zucchini. Grate on small holes of a box grater. Place in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible.
- In a large bowl, whisk together vegetable oil, eggs, granulated sugar, and brown sugar until smooth. Add pumpkin puree and mix until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cardamom, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix. Gently fold in the grated zucchini.
- In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon for the topping. Add cold cubed butter and rub in with a fork or fingers until mixture resembles coarse crumbs.
- Divide batter evenly between the two prepared loaf pans. Sprinkle streusel topping generously over each loaf.
- Bake for 55-65 minutes. Check at 55 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs.
- Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Squeeze zucchini dry to prevent soggy bread. Do not overmix the batter to avoid a tough texture. Use cold butter for the streusel to ensure crunchy crumbs. The bread freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 180
- Sugar: 14
- Sodium: 150
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: pumpkin zucchini bread, cinnamon streusel, fall baking, weekend treat, zucchini bread recipe, pumpkin bread, comfort food, autumn recipes