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–+ servings
slices of Cinnamon Crumble Zucchini Bread Recipe on wire cooking rack
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Cinnamon Crumble Zucchini Bread Recipe

Ultra-moist with a crackly, caramelized brown sugar and cinnamon crust, this Cinnamon Crumble Zucchini Bread Recipe is so good, it won't just be for breakfast! With sour cream and a plethora of fresh, grated zucchini baked into this incredibly easy and fabulous bread, you get a flavor packed, tender crumb swirled with all the delights of crumbly cinnamon and brown sugar.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Cinnamon Crumble Zucchini Bread Recipe
Servings: 20
Calories: 211kcal
Author: Jennifer Grissom

Ingredients

  • 2 tablespoons butter, room temperature
  • 1 1/2 cups brown sugar - divided
  • 2 teaspoons cinnamon - divided
  • 3 cups flour, all purpose
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup 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.
  • Using a paper towel, grease two (2) 9"x5" loaf pans with the butter.
    Jennifer greasing loaf pans
  • In a small bowl, stir together 1/2 cup of the brown sugar and 1 teaspoon of the cinnamon.
  • Add half of the mixture to the first loaf pan and begin tapping it around to coat the bottom and sides of the pan. Repeat with the second loaf pan and save the remaining mixture to top the bread batter.
    Jennifer tapping broen sugar to coat pan
  • Add the flour, remaining brown sugar, white sugar, remaining cinnamon, baking soda, baking powder, and salt to a large mixing bowl.
  • Whisk or stir to combine the dry ingredients.
  • Rinse and grate the zucchini, excluding the stem, using a food processor or cheese grater.
    Jennifer grating zucchini
  • Add the grated zucchini, eggs, sour cream, oil, and vanilla to the dry ingredients and beat on medium to medium high for 2 minutes, scraping the bowl occasionally.
  • Divide the batter equally between the two brown sugar and cinnamon coated loaf pans. Sprinkle the remaining brown sugar and cinnamon on the top of the batter.
    Jennifer sprinkling brown sugar on the bread batter.
  • Bake for 60-70 minutes, or until a toothpick inserted in the center pulls out clean.

Video

Notes

This recipe makes TWO loaves of bread.
Cinnamon Crumble Zucchini Bread improves the second day.

Nutrition

Calories: 211kcal | Carbohydrates: 42g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 33mg | Sodium: 199mg | Potassium: 149mg | Fiber: 1g | Sugar: 27g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg