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Small-Batch Zucchini Bread with Cinnamon Streusel

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A perfectly portioned small-batch zucchini bread topped with a buttery cinnamon streusel. Moist, tender, and full of flavor, this easy recipe is ideal for one or two people and uses simple pantry ingredients.

Ingredients

Scale
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • ⅓ cup granulated sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup shredded zucchini, squeezed dry
  • ¼ cup all-purpose flour (for streusel)
  • ¼ cup packed brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 2 tablespoons cold unsalted butter, cut into small cubes (for streusel)
  • 2 tablespoons chopped walnuts or pecans (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter or non-stick spray. Line the bottom with a parchment paper sling for easy removal.
  2. Wash and trim the zucchini. Grate using the large holes of a box grater. Place shreds in a clean kitchen towel, gather corners, and squeeze firmly over the sink until no more liquid drips out. Set aside.
  3. Make the streusel: In a small bowl, combine ¼ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter pieces. Stir in nuts if using. Refrigerate while making batter.
  4. In a medium bowl, whisk together 1 cup flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt.
  5. In a separate bowl, whisk together the egg and ⅓ cup granulated sugar until smooth and slightly lighter, about 1 minute. Add ¼ cup vegetable oil and 1 teaspoon vanilla extract; whisk until combined.
  6. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined (a few streaks of flour are okay). Fold in the squeezed zucchini gently.
  7. Scrape batter into prepared loaf pan and spread evenly. Sprinkle streusel over batter in an even layer. Gently press streusel into the batter with fingertips.
  8. Bake for 40-45 minutes, checking at 35 minutes. Loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If streusel browns too fast, tent with foil for the last 10 minutes.
  9. Let loaf cool in pan on a wire rack for 15 minutes. Then lift out using parchment sling and transfer to rack to cool completely (about 1 hour) before slicing.

Notes

Squeeze zucchini thoroughly to avoid a soggy loaf. Room temperature egg helps batter emulsify. Press streusel gently into batter to prevent it from sliding off. Oven temperatures vary; start checking at 35 minutes. For best texture, let cool completely before slicing.

Nutrition

Keywords: zucchini bread, small batch, cinnamon streusel, quick bread, easy recipe, one loaf

Find it online: https://cooksyla.com/small-batch-zucchini-bread-with-cinnamon-streusel-easy-homemade-recipe/