Cinnamon Streusel Zucchini Bread (with Gluten-Free Option!)

If your garden is overflowing with zucchini, this is the recipe you need to save. This Cinnamon Streusel Zucchini Bread is soft, moist, and topped with a sweet, crunchy crumble that makes each slice feel extra special. It’s made with clean ingredients, just the right amount of sweetness, and can easily be made gluten-free for those with food sensitivities. Whether you’re packing it for a road trip, enjoying it with morning coffee, or sneaking a slice for an afternoon pick-me-up, this zucchini bread will quickly become a family favorite.

Why You’ll Love This Recipe:

• A great way to use fresh zucchini

• Naturally sweetened with coconut sugar and maple syrup

• Topped with a cinnamon streusel for extra flavor and crunch

• Easily made gluten-free with a 1:1 baking flour swap

• Kid-approved and great for lunchboxes or snacks

Ingredients You’ll Need

For the Bread:

• 1 ½ cups grated zucchini

• 1 ½ cups white bread flour (or gluten-free 1:1 baking flour)

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon

• ¼ tsp nutmeg (optional)

• 2 large eggs

• ½ cup coconut sugar

• ¼ cup pure maple syrup

• ½ cup avocado oil or melted butter

• 1 tsp vanilla extract

For the Streusel Topping:

• ¼ cup white bread flour (or gluten-free 1:1 flour)

• ¼ cup coconut sugar

• 1 tsp cinnamon

• 2 Tbsp cold butter

• Pinch of salt

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.

2. Make the streusel: Mix flour, sugar, cinnamon, and salt. Cut in cold butter until crumbly. Set aside in the fridge.

3. Prepare zucchini: Grate and lightly press to remove excess moisture.

4. Mix wet ingredients: In a large bowl, whisk eggs, oil, sugar, maple syrup, and vanilla.

5. Add dry ingredients: Stir in flour, baking soda, baking powder, salt, and spices.

6. Fold in zucchini until well combined.

7. Pour into loaf pan and top with streusel.

8. Bake for 50–60 minutes or until a toothpick comes out clean. Cover with foil halfway through if browning too quickly.

9. Cool completely before slicing.

Gluten-Free Option:

To make this recipe gluten-free, simply replace the white bread flour with a 1:1 gluten-free baking flour (such as Bob’s Red Mill or King Arthur’s Measure-for-Measure). Let the batter rest for 15–20 minutes before baking to improve texture. Add an extra 5–10 minutes of bake time as needed.

Serving & Storage:

• Store at room temp for up to 3 days or in the fridge for up to a week.

• Freezes beautifully—just wrap tightly and store up to 3 months.

• Serve with grass-fed butter, almond butter, or a drizzle of raw honey!

Suggested Add-Ins:

• Chopped walnuts or pecans

• Mini chocolate chips

• Shredded coconut or raisins