Zucchini Bread with Pumpkin Spice Streusel
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The perfect blend of zucchini bread and coffee cake, with all of the classic warming flavors of pumpkin spice, today’s Zucchini Bread with Pumpkin Spice Streusel is a decadent option for brunches, afternoon snacks or a light dessert.
Zucchini Streusel Coffee Cake Recipe
I am not a gardener, but I am very proudly that person who will happily help out a friend when their veggie garden is a bit more plentiful than they can handle… and it is this wonderful, altruistic quality of mine that has resulted in me now possessing an entire veggie crisper full of zucchini.
Luckily, this zucchini coffee cake freezes beautifully, so I just finished whipping up a QUADRUPLE batch of it – 2 to give to my friends as a thank you for the zucchini, 1 for freezing for house guests next month and 1 to enjoy immediately!
This zucchini bread with streusel topping is moist, dense and richly flavored with all of the warming notes of pumpkin spice. It has a cake-like texture that makes it utterly indulgent, especially when served with a hot beverage.
This zucchini bread recipe is also a great way to create a positive association with zucchini for kids who are a bit apprehensive of eating their greens. As you can see, the zucchini practically disappears when baked – leaving behind the moisture health benefits, without any veggie taste. So it’s great for reassuring kids that veggies can be delicious!
How to store Zucchini Bread: this bread can be kept in an airtight container at room temperature for 3-4 days, or stored in the fridge for up to a week.
How to freeze Zucchini Bread: Allow the loaves to cool completely, then wrap with parchment, foil or plastic wrap before storing in a ziptop freezer bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.)
Do I need to peel the zucchini before making zucchini coffee cake? No, you definitely don’t need to peel the zucchini and it will bake down in the recipe, however, the peel will leave small green flecks in the bread so if that will be an issue for your kids, you can opt to peel the zucchini.
More Delicious Zucchini Recipes:
- Lemon Zucchini Bread
- Zucchini Cheddar Biscuits
- Baked Zucchini Chips from In the Kids’ Kitchen
- Zucchini Fries from Sizzle and Salt
- Pad Thai Shrimp and Zoodles from Sizzle and Salt
Ingredients for Zucchini Coffee Cake
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Pumpkin Pie Spice, to taste <– grab our recipe for homemade pumpkin pie spice here
- White Sugar
- Brown Sugar
- Vegetable Oil
- Eggs
- Vanilla Extract
- Grated Zucchini, packed
For the Streusel Topping:
- All-Purpose Flour
- Brown Sugar
- Pumpkin Pie Spice
- Butter, melted
Scroll down to the printable recipe card for full measurements.
Tip: do not drain the zucchini before incorporating into the batter, you want all of that added moisture!
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Mixing Bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- 8″ x 4″ Loaf Pan
How to Make Zucchini Coffee Cake
Preheat oven to 350F.
Grease and flour a standard-sized loaf pan. Set aside.
In a small bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
In a large bowl, beat together the sugars and oil until well-mixed.
Beat in the eggs and vanilla extract until sugar no longer appears grainy.
Stir in the zucchini, followed by the dry ingredients. Stir until just moistened and no dry lumps remain.
Fold the zucchini bread batter into the prepared loaf pan and set aside.
In a small bowl, combine all of the streusel topping ingredients, then sprinkle over the batter in the loaf pan.
Bake for 50-55 minutes, until well-browned and an inserted toothpick comes out clean.
Zucchini Coffee Cake Variations:
- Add chocolate chips
- Brown the butter by heating it past the melting point until the milk fat solids start to lightly brown for a delicious depth of flavor
- If you don’t have enough zucchini on hand, you can substitute some or all of the zucchini called for in this recipe with shredded apples
- Top with powdered confectioner’s sugar or a vanilla icing glaze
- Add chopped pecans or walnuts to the streusel topping
- Or, add a 1/2 cup of quick oats to the streusel topping for an added hit of toothy fibre
- Add a teaspoon of instant espresso to the crumble to give this coffee cake some actual coffee flavor
Pin this Decadent Zucchini Bread recipe for a quick and easy treat the whole family will love:
Grab your free printable recipe card for our zucchini bread with streusel topping recipe:
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Zucchini Bread with Streusel Topping
Ingredients
For the Zucchini Bread:
- 1 1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1-2 teaspoons Pumpkin Pie Spice, to taste
- 3/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1/3 cup Vegetable Oil
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Grated Zucchini, packed
For the Streusel Topping:
- 1/2 cup All-Purpose Flour
- 1/2 cup Brown Sugar
- 1 Tablespoon Pumpkin Pie Spice
- 3 Tablespoons Butter, melted
Instructions
- Preheat oven to 350F.
- Grease and flour a standard-sized loaf pan. Set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
- In a large bowl, beat together the sugars and oil until well-mixed.
- Beat in the eggs and vanilla extract until sugar no longer appears grainy.
- Stir in the zucchini, followed by the dry ingredients. Stir until just moistened and no dry lumps remain.
- Fold the zucchini bread batter into the prepared loaf pan and set aside.
- In a small bowl, combine all of the streusel topping ingredients, then sprinkle over the batter in the loaf pan.
- Bake for 50-55 minutes, until well-browned and an inserted toothpick comes out clean.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 266Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 200mgCarbohydrates: 41gFiber: 1gSugar: 24gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy zucchini bread recipe as much as mine does!
For more beautiful breads, check out our full bread recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
