What’s the difference between coffee cake and streusel?

Coffee cake refers to a sweet, tender cake often served with coffee or tea. It typically features warm spices like cinnamon and may include a crumb topping. Streusel, on the other hand, is a specific topping made from flour, sugar, and butter (and sometimes nuts) that's sprinkled over cakes or breads to add a crumbly, crunchy texture. In recipes like zucchini coffee cake bread with cinnamon streusel , both are combined—the bread is a soft, spiced coffee cake loaf with a generous streusel topping and a cinnamon sugar swirl in the middle.

Do you squeeze out the liquid from zucchini for bread?

Yes, but gently. Zucchini holds a lot of water, and too much moisture can make your bread soggy or prevent it from baking evenly. After shredding, lightly squeeze the zucchini using paper towels or a clean kitchen cloth. It should still feel damp—don't wring it completely dry. This step ensures your zucchini coffee cake bread with cinnamon streusel stays perfectly moist without being overly wet or dense.

Do you take the skin off zucchini for bread?

No, there's no need to peel the zucchini before shredding it for baking. The skin is soft and thin, and it blends right into the batter. Leaving the skin on also adds color and extra nutrients to your old fashioned zucchini coffee cake bread . It’s a time-saver and a nutrition boost rolled into one.

Does Joanna Gaines have a zucchini bread recipe?

Yes, Joanna Gaines has shared a classic zucchini bread recipe in her Magnolia Table series. While her version is more traditional, it shares some similarities in texture with our easy zucchini coffee cake bread with cinnamon streusel . If you enjoy her simple, rustic style, you’ll likely love this recipe too—especially with its added cinnamon swirl and streusel topping for an extra cozy touch.

Do you add streusel before or after baking?

Always add streusel before baking. It needs to bake into the top of the loaf or muffin to achieve that crisp, golden crunch. In this recipe for zucchini coffee cake bread with cinnamon streusel , the streusel is layered over the top of the batter right before the loaf goes into the oven. As it bakes, it forms a beautifully textured crust that complements the soft interior.

What is coffee cake called in the US?

In the U.S., coffee cake typically refers to a sweet, cinnamon-flavored cake or bread served as a breakfast item or snack, often with a crumbly streusel topping. It doesn't usually contain coffee as an ingredient, but it's meant to be enjoyed with coffee. Our zucchini coffee cake bread with cinnamon streusel fits that American definition perfectly—moist, comforting, and spiced, ideal for mornings or mid-day treats.

Zucchini Coffee Cake Bread with Cinnamon Streusel

Description

This zucchini coffee cake bread with cinnamon streusel is ultra-moist, warmly spiced, and topped with a golden crunchy streusel. A perfect comfort food for breakfast or dessert.

Ingredients

Scale

Dry Ingredients:

1¾ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cinnamon

Wet Ingredients:

½ cup granulated sugar
½ cup packed dark brown sugar
½ cup vegetable oil
1 large egg
1 tsp vanilla extract
1½ cups shredded zucchini (lightly squeezed)

Cinnamon Sugar Filling:

2 tbsp granulated sugar
2 tbsp brown sugar
½ tsp cinnamon

Cinnamon Streusel Topping:

2 tbsp granulated sugar
2 tbsp brown sugar
½ tsp cinnamon
2 tbsp flour
1½ tbsp melted butter
¼ cup crushed walnuts (optional)

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Instructions

Preheat oven to 325°F (163°C). Grease and sugar a 9×5 inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Mix wet ingredients: In a large bowl, whisk together both sugars, oil, egg, vanilla, and zucchini until combined.
Combine mixtures: Gently stir the dry mixture into the wet until just combined.
Layer: Pour half the batter into the pan. Sprinkle all of the cinnamon sugar filling over it and swirl lightly.
Top and finish: Add the remaining batter and sprinkle streusel evenly over the top.
Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Wrap cooled zucchini coffee cake bread with cinnamon streusel tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually for 2–3 months.
Freezing Tip: To freeze, wrap each slice in parchment paper and then foil. Defrost overnight in the fridge or microwave for 15–20 seconds for a fresh-out-of-the-oven feel.
Glaze Option: Add a simple glaze made of ½ cup powdered sugar and 1–2 teaspoons milk or lemon juice for a bakery-style finish.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert / Breakfast
Cuisine: American

Nutrition

Serving Size: 1 loaf
Calories: 3457 kcal
Sugar: 308 g
Sodium: 2195 mg
Fat: 153 g
Saturated Fat: 31 g
Carbohydrates: 497 g
Fiber: 13 g
Protein: 38 g
Cholesterol: 231 mg