🍳DailyRecipes
Baking

Cinnamon Crunch Zucchini Bread

This moist zucchini bread features a sweet cinnamon swirl and a buttery, crunchy topping that makes every slice feel like a treat.

By Daily Recipes Book· 🌍 American· August 14, 2026
Cinnamon Crunch Zucchini Bread
dailyrecipesbook.com
Prep
15 minutes
Cook
55 minutes
Total
70 minutes
Serves
8

There is something so comforting about a warm loaf of zucchini bread cooling on the kitchen counter. This version takes the classic recipe and adds a beautiful cinnamon sugar swirl inside, plus a wonderful crunchy topping that gives you that muffin top texture in every bite.

It is a great way to use up fresh zucchini from the garden or the grocery store. I love to make this on a Sunday afternoon because it makes the whole house smell like a cozy bakery, and it keeps perfectly for a quick breakfast or afternoon snack throughout the week.

Ingredients

  • 1 1/2 cups grated zucchini, squeezed dry
  • 1 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons sugar for the swirl
  • 1/4 cup butter, softened for the topping
  • 1/4 cup brown sugar for the topping
  • 1/4 cup all purpose flour for the topping

Instructions

  1. 1

    Preheat your oven to 350 degrees Fahrenheit and grease a standard loaf pan.

  2. 2

    In a large bowl, whisk together the flour, baking soda, and salt.

  3. 3

    In a separate bowl, mix the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.

  4. 4

    Stir the grated zucchini into the wet ingredients, then fold in the dry flour mixture until just combined.

  5. 5

    In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the swirl.

  6. 6

    Pour half of the batter into the loaf pan, sprinkle with half of the cinnamon sugar, then add the rest of the batter and finish with the remaining cinnamon sugar.

  7. 7

    For the topping, use a fork to combine the softened butter, brown sugar, and flour until crumbly, then sprinkle this over the top of the batter.

  8. 8

    Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.

  9. 9

    Let the bread cool in the pan for ten minutes before transferring it to a wire rack.

💡 Tips

Store your leftover bread in an airtight container at room temperature for up to three days. You can also freeze individual slices wrapped in plastic wrap for an easy breakfast on the go. If you want an extra crunch, toast a slice before serving and add a tiny pat of butter.

#zucchini#quick bread#baking#cinnamon#vegetarian

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