There’s something magical about a freshly baked Zucchini Bread with Cinnamon Sugar Topping: a golden loaf that glistens as the fragrant topping melts and mingles with the moist, tender crumb beneath. This beloved recipe transforms everyday zucchini into a treat that’s halfway between cake and bread, with bursts of golden raisins and a caramelized, crackly cinnamon sugar cap. Whether you’re baking for a lazy Saturday brunch or stocking the freezer for busy mornings, this bread delivers cozy spice, just the right amount of sweetness, and a bit of veggie goodness too.

Zucchini Bread with Cinnamon Sugar Topping Recipe - Recipe Image

Ingredients You’ll Need

Everything in this Zucchini Bread with Cinnamon Sugar Topping is easy to find, and each ingredient makes a surprising impact. From the fresh zucchini that keeps things tender, to a simple pinch of cinnamon in the topping, it’s the interplay of flavors and textures that makes each slice utterly irresistible.

White sugar: Provides sweet flavor and helps keep the bread moist and tender.
Shredded zucchini: Adds incredible moisture and a delicate, almost buttery texture without overpowering the flavor.
Vegetable oil: Delivers a soft crumb and adds richness to every bite.
Eggs: Give the loaf structure while helping everything bind together beautifully.
Vanilla extract: Enhances the overall aroma and offers a sweet, floral warmth.
Golden raisins: Provide little pops of chewy sweetness throughout the bread.
All-purpose flour: The backbone of the loaf, ensuring the perfect rise and crumb.
Baking soda: Works with the acidic ingredients to give lift and softness.
Salt: Brings out the flavor of the other ingredients and balances the sweetness.
Cinnamon (for bread): Weaves a warm, spiced note through every slice.
Baking powder: Teams up with baking soda for extra lift and just the right fluffiness.
Brown sugar (for topping): Melts into a caramelized, slightly crisp topping that’s irresistible.
Ground cinnamon (for topping): Adds a bold, spicy finish to the sweet crust.

How to Make Zucchini Bread with Cinnamon Sugar Topping

Step 1: Prep Your Pans and Oven

Preheat your oven to 325 degrees F (165 degrees C), which gives this bread time to cook through slowly — resulting in that signature moist crumb. Generously spray two 9×5-inch loaf pans with nonstick cooking spray to guarantee easy release after baking.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the sugar, shredded zucchini, vegetable oil, beaten eggs, and vanilla extract. Mix until everything is fully incorporated and glossy. This is where the magic starts: the zucchini melts into the batter, and the eggs and oil set the stage for a tender loaf.

Step 3: Add the Raisins

Stir in the golden raisins. They’ll be scattered throughout the finished bread, bringing an unexpected touch of juiciness and golden color to every slice of Zucchini Bread with Cinnamon Sugar Topping.

Step 4: Combine the Dry Ingredients

In a second large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and baking powder. This simple combo delivers structure, rise, and that essential hint of spice.

Step 5: Bring Wet and Dry Together

Gently stir the flour mixture into the zucchini mixture. You want to mix until almost all the lumps disappear, but don’t overdo it — a few streaks of flour are just fine and keep the bread ultra tender.

Step 6: Divide and Top the Batter

Pour the batter evenly between your prepared loaf pans. Now it’s time to crown your loaves: in a small bowl, whisk together the brown sugar and cinnamon for that iconic Zucchini Bread with Cinnamon Sugar Topping, then sprinkle it generously over the top of the uncooked batter.

Step 7: Bake and Cool

Slide the pans into your preheated oven and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaves cool for 10 minutes in the pans, then gently turn them onto a wire rack to finish cooling completely. The cinnamon sugar topping will set as the bread cools, giving every bite a little crunch.

How to Serve Zucchini Bread with Cinnamon Sugar Topping

Garnishes

Top a thick, warm slice with a knob of butter that melts into the cinnamon sugar crust, or give it a sprinkle of extra cinnamon for intense warmth. If you’re feeling indulgent, a dollop of freshly whipped cream ups the cozy factor in a hurry.

Side Dishes

Pair slices of Zucchini Bread with Cinnamon Sugar Topping with creamy Greek yogurt, a bowl of berries, or even a mug of spiced chai. Its gentle sweetness makes it feel right at home on a breakfast tray or as an afternoon pick-me-up.

Creative Ways to Present

Cut the bread into cubes and pile them onto a brunch platter, serve it alongside a fruit salad, or even grill slices lightly in a skillet for a caramelized twist. For entertaining, fan out the slices on a vintage cake stand and dust with a little powdered sugar just before serving.

Make Ahead and Storage

Storing Leftovers

Once completely cool, store leftover Zucchini Bread with Cinnamon Sugar Topping tightly wrapped in plastic wrap or in an airtight container at room temperature. It will stay moist and flavorful for up to 3 days — if it lasts that long without being devoured!

Freezing

This bread freezes beautifully. Wrap whole loaves or individual slices in a layer of plastic wrap, then again in foil. Tuck them into a freezer-safe bag and they’ll taste freshly baked for up to 3 months. Thaw on the counter or gently in the fridge overnight.

Reheating

For that just-baked flavor, pop a slice in the microwave for 10–15 seconds or toast gently in a skillet. This revives the cinnamon sugar crust and brings out even more aroma, making each bite as inviting as the day it was baked.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! Swapping in up to half whole wheat flour adds a lovely nuttiness and extra fiber, though the texture may be slightly denser. For best results, mix all-purpose and whole wheat flours together.

Should I peel the zucchini before shredding it?

There’s no need to peel the zucchini—the skin is tender and basically vanishes in the bread. Plus, the green flecks look beautiful against the golden crumb.

Can I make this without raisins?

Of course! Simply leave out the golden raisins or swap in chocolate chips, chopped nuts, or dried cranberries to customize your Zucchini Bread with Cinnamon Sugar Topping.

How can I tell when my bread is done baking?

A toothpick inserted in the center should come out clean or with just a few moist crumbs attached. The top should be golden and the topping set—you’ll also smell that unmistakable warm cinnamon aroma.

Is it possible to make this recipe into muffins?

Yes! Simply divide the batter into lined muffin tins (about two-thirds full) and bake at 325 degrees F for about 20–25 minutes, or until a toothpick comes out clean. Don’t forget the cinnamon sugar topping on each muffin!

Final Thoughts

There’s a reason Zucchini Bread with Cinnamon Sugar Topping is a staple in so many kitchens: it’s easy, crowd-pleasing, and seriously delicious. I hope you’ll give this recipe a try and make it a regular part of your own baking adventures. Your kitchen will smell amazing, and your friends and family will ask for it again and again!

Zucchini Bread with Cinnamon Sugar Topping Recipe

★★★★★

4.7 from 11 reviews

Author: anna
Total Time: 1 hour 20 minutes
Yield: 18 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful recipe for moist and flavorful Zucchini Bread with a sweet cinnamon sugar topping. Perfect for breakfast or as a snack with a cup of tea.

Instructions

Preheat the oven: Preheat the oven to 325 degrees F (165 degrees C). Spray two 9×5-inch loaf pans with cooking spray.
Make the bread: Mix sugar, zucchini, oil, eggs, and vanilla together in a large bowl. Stir in raisins. Combine flour, baking soda, salt, cinnamon, and baking powder in another large bowl. Whisk flour mixture into zucchini mixture; stir until almost all lumps are gone. Divide batter between the two prepared loaf pans.
Make the topping: Whisk brown sugar and cinnamon together in a small bowl until well combined. Sprinkle over batter in the loaf pans.
Bake: Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Cool: Cool in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Baked Goods
Method: Baking
Cuisine: American