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Zucchini Bread with Brown Sugar Oat Crumble

  • Author: Steph Guinnane
  • Total Time: 1 hour 25 minutes
  • Yield: 1 - 8.5 x 4.5 in loaf 1x


Moist zucchini bread topped with a buttery brown sugar oat crumble. This recipe is an easy-to-make, one loaf recipe made with butter instead of oil to give a delicious nutty flavor and tender crumb.


Units Scale

Brown sugar oat crumble: 

  • 1/3 cup quick or old-fashioned oats
  • 1/4 cup Brown sugar
  • 1 tablespoon All-Purpose flour
  • 1/2 teaspoon Ground cinnamon
  • 2 tablespoon Butter, cold & cut into cubes


Zucchini bread

  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 1/2 cup shredded zucchini (about 2 medium)
  • 1 3/4 cup All-Purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon Ground cinnamon
  • 1 teaspoon Kosher salt



  • Preheat oven to 350°F (177°C). Grease an 8.5 x 4.5-inch loaf pan. 

Make oat crumble topping: 

  • In a medium bowl, combine oats, brown sugar, flour, and cinnamon. 
  • Add cold cubed butter (~1 in./2.5cm) into dry ingredients.
  • Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until the mixture resembles a coarse crumb. Set aside.

Make zucchini bread batter: 

  • In a large bowl, whisk together melted butter, eggs, and vanilla extract until smooth and combined. 
  • Add in shredded zucchini, mixing until combined. 
  • In a medium bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt until combined. 
  • Add dry ingredients into the wet ingredients, folding until just combined. Don’t overmix - similar to muffins, a couple of small flour strikes in the batter is ok. The batter will be on the thicker side.
  • Pour batter into the prepared loaf pan; it should be about ⅔ full. Smooth batter to ensure the batter is level. 
  • Evenly sprinkle oat crumble on top of the batter until evenly distributed.
  • Bake at 350°F (177°C) for 60-70 minutes. 
  • Remove bread from the oven and place it on a cooling rack. Allow bread to cool completely before serving. 


  • Recipe update: this recipe has been updated to include cinnamon within the zucchini bread batter ingredients.
  • Prepping zucchini: there is no need to peel before shredding. Use a cheese grater or a food processor to shred the zucchini. If your zucchini has excess water, you may see a pool of water in the container you shredded your zucchini. Pour it out and lightly pat with a paper towel. You don't want to squeeze the moisture out, as this is what keeps the bread moist.
  • Edges or top browning too quickly: use foil and tent it around the edges of the loaf. 
  • Checking if bread is done: insert a knife into the middle of the loaf. If it comes out clean or has a couple of moist dull-looking crumbs on it, your bread is done. If it comes out wet, continue baking. 
  • Removing loaf from pan: before baking, ensure your loaf pan is generously greased. Once done baking, allow the bread to cool in the pan for 10-15 minutes (or cool enough to handle). Release the edges of the loaf with an offset spatula or knife. Carefully turn out onto the cooling rack.  
  • Storing bread: in an airtight container, bread can be stored up to 2-3 days at room temperature or 1 week in the refrigerator. 
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking

Keywords: zucchini bread, homemade zucchini bread, zucchini bread made with butter, zucchini bread recipe one loaf, moist zucchini bread