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Best Homemade Zucchini Bread with Cinnamon Sugar Topping

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This homemade zucchini bread with cinnamon sugar topping is the recipe that turns skeptics into believers. With a crackly cinnamon sugar crust and impossibly moist interior, it’s a legitimately delicious treat that even zucchini-haters will love.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini, squeezed dry (about 1 medium zucchini)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • 1 tablespoon unsalted butter, melted (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. For extra insurance, line it with parchment paper, leaving overhang on the long sides.
  2. Grate the zucchini. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater. You should get about 1 ½ cups of shreds. Don’t peel it.
  3. Squeeze the zucchini dry. Place the grated zucchini in the center of a clean kitchen towel or cheesecloth. Gather the corners and twist tightly over the sink. Squeeze firmly until no more liquid drips out. Set aside.
  4. Whisk dry ingredients together. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  5. Mix wet ingredients. In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and well combined, about 30 seconds.
  6. Combine wet and dry. Add the dry ingredients to the wet ingredients. Stir with a rubber spatula until just combined—a few streaks of flour are okay.
  7. Fold in the zucchini. Add the squeezed zucchini to the batter. Fold gently until evenly distributed.
  8. Pour batter into the prepared pan. Spread it evenly with the spatula. Tap the pan on the counter a couple of times to release any air bubbles.
  9. Make the cinnamon sugar topping. In a small bowl, mix together the 2 tablespoons sugar and 1 teaspoon cinnamon. If using melted butter, drizzle it over the top of the batter first, then sprinkle the cinnamon sugar mixture evenly over the top.
  10. Bake for 50-60 minutes. Place the pan on the middle rack. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  11. Cool in the pan for 15 minutes. Place the pan on a cooling rack. After 15 minutes, run a knife around the edges if needed, then lift the bread out using the parchment overhang.
  12. Cool completely on the rack. Let it cool for at least 1 hour before slicing.

Notes

Don’t skip squeezing the zucchini dry—it’s the most important step for preventing a soggy loaf. Room temperature eggs matter for better texture. Measure flour correctly by spooning it into the measuring cup and leveling off. Let the bread cool completely before slicing to prevent crumbling. Day-old zucchini bread is actually better toasted. This bread tastes even better on day two as the spices meld together.

Nutrition

Keywords: zucchini bread, cinnamon sugar topping, homemade zucchini bread, easy zucchini bread, summer zucchini bread, garden zucchini bread, moist zucchini bread

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