Brown Sugar Streusel on Zucchini Bread Recipe

Brown Sugar Streusel on Zucchini Bread Recipe

How To Make Brown Sugar Streusel on Zucchini Bread Recipe

This buttery and rich zucchini bread gets raving review each time! The brown sugar streusel on top of the bread provides extra flavor!

Preparation: 20 minutes
Cooking: 55 minutes
Total: 1 hour 15 minutes



For Brown Sugar Oat Streusel:

  • cupsold-fashioned,(60g) or quick oats
  • ½cupbrown sugar,(100g) packed light or dark
  • 2tbspall-purpose flour,16g
  • ½tspground cinnamon
  • ¼cupunsalted butter,60g, cold
  • 1tbspchocolate chips,(10g) semi-sweet, optional

For Zucchini Bread & Muffins:

  • cupsall-purpose flour,(190g), spoon & leveled
  • ½tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • 2tspground cinnamon
  • ¼tspground nutmeg
  • 1cupchocolate chips,(180g) semi-sweet or chopped nuts, raisins, etc, optional
  • ½cupvegetable oil,(120ml) or melted coconut oil
  • ½cupbrown sugar,(100g) packed light or dark
  • ½cupgranulated sugar,100g
  • 1large egg,at room temperature
  • 2tsppure vanilla extract
  • 1cupzucchini,shredded, about 1 medium


  1. Preheat the oven to 350 degrees F. 

  2. Grease a 9 by 5-inch loaf pan.

Make the Streusel:

  1. Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl.

  2. Cut in the cold butter with two forks or a pastry cutter.

  3. Mix until the streusel resembles coarse crumbs.

  4. Stir in the chocolate chips. Set aside.

Make the bread batter:

  1. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside.

  2. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined.

  3. Pour into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.

  4. Spread the batter into prepared loaf pan. Bake the bread for 20 minutes.

  5. Remove from the oven and sprinkle streusel on top.

  6. Using the back of a spoon, gently press the streusel down into the top of the loaf.

  7. Return bread to the oven and bake for an additional 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

  8. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.

Recipe Notes

  • Cover and store leftover bread at room temperature for up to 3 to 4 days or in the refrigerator for up to 1 week.


  • Calories: 400.06kcal
  • Fat: 18.57g
  • Saturated Fat: 6.10g
  • Trans Fat: 0.26g
  • Monounsaturated Fat: 7.91g
  • Polyunsaturated Fat: 1.95g
  • Carbohydrates: 54.83g
  • Fiber: 1.54g
  • Sugar: 32.93g
  • Protein: 4.23g
  • Cholesterol: 28.64mg
  • Sodium: 189.23mg
  • Calcium: 60.73mg
  • Potassium: 84.25mg
  • Iron: 1.70mg
  • Vitamin A: 40.13µg
  • Vitamin C: 1.99mg
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