Ultra-moist with a crackly, caramelized brown sugar and cinnamon crust, this Cinnamon Crumble Zucchini Bread Recipe is delicious any time of day—not just for breakfast.
Rich sour cream and plenty of freshly grated zucchini make this quick bread exceptionally tender and flavorful. The brown sugar–cinnamon crumble caramelizes as it bakes, creating a crackly topping that contrasts beautifully with the soft, moist crumb inside.
If your garden is overflowing with zucchini, this recipe is a standout way to use it. The batter yields two loaves—perfect for breakfast, snacks, or a simple dessert.
How to make Cinnamon Crumble Zucchini Bread
Start by gathering your ingredients and preparing two 9″x5″ loaf pans.
Smear the bottom and sides of each loaf pan with room-temperature butter. In a small bowl, mix together the brown sugar and cinnamon, reserving a portion to sprinkle on top of the batter. Add half of the brown sugar–cinnamon mixture to each pan and tap it around so the bottom and sides are coated.
In a large bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder, salt, the remaining brown sugar, and granulated sugar. Whisk to blend.
Rinse and grate 4 cups of zucchini (no need to peel). Add the grated zucchini to the dry mixture along with the eggs, sour cream, vegetable oil, and vanilla. Beat on medium to medium-high for about two minutes, scraping the bowl occasionally. The zucchini will release moisture, contributing to the cake-like texture.
Divide the batter evenly between the two prepared loaf pans. Sprinkle the reserved brown sugar–cinnamon mixture over the tops of the loaves. Bake at 325°F (165°C) for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaves to cool before slicing so the crumb sets and the topping remains crisp.
If you liked Cinnamon Crumble Zucchini Bread, try other favorites:
- EASY PUMPKIN MUFFINS WITH PECAN STREUSEL
- APPLE CINNAMON SWIRL LOAF
- BLUEBERRY SOUR CREAM MUFFINS WITH STREUSEL TOPPING
- CLASSIC CARROT CAKE RECIPE WITH CREAM CHEESE ICING
- FRESH PEACH PIE WITH CRUMB TOPPING
Share a photo of your loaf on social media and tag @SAVORWITHJENNIFER—I love seeing your kitchen creations and how the recipe turns out for you.
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Cinnamon Crumble Zucchini Bread Recipe
Ingredients
- 2 tablespoons butter, room temperature
- 1 1/2 cups brown sugar – divided
- 2 teaspoons cinnamon – divided
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 4 cups zucchini, grated
- 3 eggs, beaten
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165°C).
- Grease two 9″x5″ loaf pans with the butter using a paper towel.
- In a small bowl, stir together 1/2 cup brown sugar and 1 teaspoon cinnamon.
- Add half of the brown sugar–cinnamon mixture to each pan and tap it around to coat the bottom and sides. Reserve the remaining mixture to sprinkle on top of the batter.
- In a large bowl, add the flour, remaining brown sugar, granulated sugar, remaining cinnamon, baking soda, baking powder, and salt. Whisk to combine.
- Rinse and grate the zucchini, discarding the stem. Add the grated zucchini to the dry ingredients.
- Add the eggs, sour cream, oil, and vanilla. Beat on medium to medium-high for about 2 minutes, scraping the bowl occasionally.
- Divide the batter evenly between the two prepared pans. Sprinkle the reserved brown sugar–cinnamon mixture over the tops.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing.
Notes
The bread often tastes even better on the second day, as flavors meld and the crumb settles.
Nutrition
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Carbohydrates: 42 g
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Protein: 3 g
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Fat: 4 g
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