Description
This Cinnamon Crunch Zucchini Muffin Quick Bread is a delightful combination of moist zucchini-infused batter swirled with a cinnamon sugar layer and topped with a sweet, crunchy streusel. Perfect as a cozy breakfast treat or an afternoon snack, this bread is bursting with warm cinnamon flavors balanced by the freshness of grated zucchini. Easy to prepare and baked to golden perfection, it offers a satisfying texture with every bite.
Ingredients
Batter Ingredients
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 1 stick salted butter, melted (8 tablespoons)
- 3/4 cup brown sugar
- 1/2 cup plain Greek yogurt
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup zucchini, grated (about 1 medium zucchini)
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Cinnamon Sugar Layer
- 1/2 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
- 2 tablespoons salted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper to prevent sticking and make removal easier.
- Make Cinnamon Sugar: In a small bowl, combine the granulated sugar and 1 tablespoon cinnamon to create the cinnamon sugar mixture used for swirling.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, Greek yogurt, eggs, and vanilla extract until smooth and well combined.
- Add Zucchini and Dry Ingredients: Stir in the grated zucchini. Then, add the all-purpose flour, baking powder, baking soda, and salt. Mix gently until just combined to avoid overmixing and keeping your bread tender.
- Layer the Batter and Cinnamon Sugar: Spoon half the batter into the prepared loaf pan evenly. Sprinkle about half of the cinnamon sugar mixture over the batter. Then, spoon the remaining batter over the cinnamon sugar layer and top with the remaining cinnamon sugar.
- Swirl Cinnamon Sugar Layers: Using a knife, carefully swirl the batter a few times to create a marbled effect. Be gentle to maintain the cinnamon sugar layers without blending them entirely.
- Prepare the Crunch Topping: In a small bowl, mix together the dark brown sugar, flour, cinnamon, and melted butter until clumps form. This will create the signature crunchy topping.
- Top the Bread: Sprinkle the crunchy topping clumps evenly over the loaf for a delightful crunch once baked.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for at least 15 minutes before slicing. Serve warm, optionally slathered with salted butter for extra richness.
Notes
- For best results, use medium-sized zucchini and grate it finely to ensure it incorporates well into the batter without adding excess moisture.
- Be careful not to overmix the batter once the flour is added; overmixing can result in dense bread.
- If you prefer a less sweet bread, reduce the sugar quantities slightly, but keep the balance to maintain texture and moisture.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze leftover slices wrapped tightly in plastic wrap and foil for up to 3 months; thaw before serving.
- The cinnamon sugar swirl and crunch topping add layers of texture and flavor, so don't skip these steps for the best experience.
- Prep Time: 20 minutes
- Cook Time: 55 to 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American