Zucchini coffee cake bread with cinnamon streusel

Zucchini Coffee Cake Bread with Cinnamon Streusel




Yield 1 9x5" loaf

Zucchini bread meets coffee cake. Swirled with cinnamon sugar and topped with cinnamon streusel, this bread is bursting with flavor and is the perfect way to use up your summer zucchini.


Cinnamon Sugar Filling:

Cinnamon Streusel Topping:


  1. Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan and sprinkle with granulated sugar on all sides to prevent sticking.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, and vanilla until combined. Mix in zucchini.
  4. Add dry mixture to wet mixture and mix to combine.

Cinnamon Sugar Filling:

  1. In a small bowl, mix together granulated sugar, brown sugar and cinnamon.

Cinnamon Streusel Topping:

  1. In a small bowl, mix together granulated sugar, brown sugar, flour, cinnamon, walnuts, and melted butter until all combined and crumbly.

Assemble and Bake:

  1. Pour half of the batter into the prepared pan. Sprinkle with cinnamon sugar filling and use a butter knife to swirl it into the batter. Pour remaining batter over the filling. Sprinkle streusel topping over the top.
  2. Bake for 55-60 minutes or until a wooden toothpick inserted in center comes out clean. When done, let cool for 15 minutes then run a knife around the edge of the pan to loosen the loaf. Remove loaf from pan and let cool on cooling rack.

Courses Dessert/Breakfast

Recipe by Modern Farmhouse Eats at