Deliciously simple almond flour zucchini bread with sweet cinnamon streusel layered into the soft vegan + paleo loaf. Hidden veggie baking at it’s best!
Not every recipe needs to contain all the dates.
A difficult truth I am currently working on coming to terms with.
But with every slice of Cinnamon Streusel Zucchini Bread it gets a little easier to accept. Some recipes just aren’t meant to be filled with those fruity gooey guys. Some recipes are better sweetened with syrups. Some recipes will turn out an actual pan of mush with too many medjools in the mix. Yes there was an instance of zucchini mush eating with a fork that took place earlier in my week. I have zero regrets.
What I do regret is not putting streusel on every single quick bread ever made in my kitchen. Good news: there is still time.
While I intended for the zucchini part of this bread to be the emphasis, the streusel kinda swooped in and stole the show. And I wasn’t about to stop it. Crumbles of soft but slightly crisp cinnamon sweet stuff that turns the most golden shade of toasty brown on top – that kinda goodness cannot be contained.
Can we talk about the deceiving nature of zucchini for a minute?
One would think a cup of shredded zucchini would add some moisture to a recipe, but also some fiber and texture and color and stuff. One would NOT think that a cup of shredded zucchini is basically like dumping a cup of water into a recipe plus some green flecks just for kicks. But that’s the undisclosed zucchini baking reality. Oh and you better believe I squeezed the hell out of those green shreds too.
As if the the whole hey-all-this-time-you-thought-green-means-vegetable-but-I’m-actually-a-fruit-because-seeds things wasn’t misleading already. Enough with the curveballs, zucchini. We get it, you don’t like to be predictable.
So that’s a fun twist to account for when crafting a zucchini quick bread that is both vegan and grain-free. And that is why this recipe is not date-sweetened, the last thing it needed was anything so naturally squishy. But maple syrup plus almond butter is the perfect ingredient combo to combat this zucchini trickery, and gift us with a perfectly moist-but-not-mush loaf.
After sorting out the bread part, the streusel was a piece of cake slice of bread (That really just doesn’t have the same effect, does it?) The bread itself already uses almond flour and maple syrup, and you know what makes for the best easy streusel? Almond flour + maple syrup. And gobs of cinnamon. Obviously.
I went all out with a little double-decker streusel-ing so there’s a layer in the middle AND on top. But that’s not essential. Just the top layer will do, that’s the one that gets the toastiest and tastiest anyways.
So tell me – which of those four words in the name drew you in the most? Was it the second one thats starts with an “S”? Because if so this streusel-forward bread will be your dreams coming true in quick bread form. Also, you have awesome tastes.
P.S. I take no responsibility for the little bits of streusel soon to be all over your kitchen/table/floor. Quick bread consumption tidiness is all on you.
Cinnamon Streusel Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 slices 1x
Description
Deliciously simple almond flour zucchini bread with sweet cinnamon streusel layered into the soft vegan + paleo loaf. Hidden veggie baking at it’s best!
Ingredients
- 1/3 cup maple syrup
- 1/3 cup nut/seed butter
- 1 cup grated zucchini
- 1 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1 tbsp baking powder
- 2 tsps cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Cinnamon Streusel
- 1/2 cup almond flour
- 1–2 tbsp maple syrup
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350F.
- Using a nut milk bag or dishtowel, squeeeeeeeeeze out as much liquid from the grated as zucchini as possible.
- Add the maple syrup, nut butter, and zucchini to a blender or food processor. Blend to combine.
- Add the rest of the ingredients. Blend again stopping to scrape down the sides as needed.
- Combine all the streusel ingredients in a separate bowl. Mix with a fork until sticky and clumpy.
- Lightly oil a small baking pan or loaf pan (I used this 8×5.5″ glass dish).
- Spread half of the batter into the pan. Layer on half of the streusel. Repeat with the remaining batter and streusel. Lightly press in the top layer of streusel.
- Bake for 35-40 minutes at 350F.
- Remove from the oven and cool for 10-15 minutes before slicing and eating.
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That texture though!!!! So fluffy and perfect. I agree that all quickbread and probably just all baked goods in general need a streusel topping for optimal deliciousness. There’s just something so magic about a crispy crumble topping <3
All foods with a built in side of streusel. Please and thank you. I completely agree, its magical toasty sweet stuff 🙂 Thanks Leah!
Natalie thes zucchini bread looks so nice and moist and ready to eat. Lovely recipe!!
Thanks Mireille! Mmm yes very moist and soft indeed, I just made another batch today actually I cannot resist😋
Your veggie-hidding skills are amazing! This looks so good! And I love the streusel topping.
A couple of weeks ago, I made a banana bread with streusel topping it was super delicious, so I just KNOW that this zucchini bread with streusel topping tastes amazing <3
Yep I’ll be adding that special skill to my resume😂😂 Mmm I bet banana bread with streusel would be amazing…note to self: by bananas TODAY. Thanks Bianca, and hope you had a great weekend!
Can you substitute another gluten free flour with the almond meal? Like coconut flour? If so what and how much?
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I have tried it with coconut flour and it was a mushy mess unfortunately. Coconut flour is quite tricky to use in egg-free vegan recipes. You could try oat flour though, that is much more likely to work (2 cups total in place of the almond and tapioca) although will make the texture a bit more gummy. Best of luck!
These look so good Natalie! I love cinnamon and almond flour, duh, so these look so good! I know what you mean about zucchini adding a ton of moisture! That happened when I originally trialed my brownies, they were too soggy at first and just yuck! Zucchini is a moisture bomb that is for sure. But this bread looked like it turned out great. These are all my favorite ingredients I bake with so I’m sure it tastes amazing and I’d happily stuff my face with each slice. Plus, anytime there is streusel involved, you know it’s going to be good! I can totally see how the dates would be overkill and make a mushy bread, which is never good, so I’m happy to see my favorite sweetener maple syrup here. Yum. My favorite part of streusel baked goods is just eating and picking off the top and it looks like there is plenty here to do that, haha!
I literally haven’t posted a zucchini bread recipe on here for years because it is so tricky with all that moisture. And usually oil-free stuff has the opposite problem, I can’t handle this new curveball lol. Well you nailed the brownies so clearly we are slowly figuring out zucchini’s deceptive ways 🙂 Omg with the dates was a disaster! Maple syrup I find to actually do wonderful things for moisture but not mushiness in baking, if only it were a fruit. Oh you should’ve seen my streusel COVERED photo table after these…it was glorious 🙂 Happy monday Brandi!
Two words lured me in…CINNAMON + STREUSEL!!! And guess what???? This might be my favorite recipe of yours now. Yep. I made this today! Willow wasn’t too interested in helping me make this because there wasn’t a drop of chocolate, BUT she wasn’t too busy to help lick the food processor clean 😉 The double streusel is fantastic and I can’t believe it was just almond flour + maple syrup + cinnamon. I love how it gets a little crispy once baked and it took every ounce of my willpower not to pick off all that crispy goodness and eat it. The bread itself is heavenly and I could totally see how dates would have turned this to mush…but I’m sure I would have still eaten it right out of the pan. This is so soft and almost melts in your mouth AND the kiddo who showed little interest in helping me lit up with the first bite. SO. DANG. GOOD!!!! I think next time I’ll line the loaf pan with parchment to make for easier removal. I oiled the pan, and while the bread didn’t stick, I made a mess trying to get a slice out. I’m looking forward to a second slice later with a cup of tea! Wonderful recipe, my friend!! <3
p.s. – I am SO excited about all of these grain-free recipes <3
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Omg did you really just say that?! And without chocolate? Mandy who are you?? lol Nah I agree–cinnamon and fall flavors can beat out chocolate for me sometimes too, I’ve remade this one more times than the monkey bread myself. Willow not helping but swooping in when something needed to be “cleaned” sounds exactly like me as a kid haha 😀 SMART. Yes yes, I can totally relate to the streusel everywhere situation when removing form the pan. If not for pics, I would parchment paper it or slice in the pan too. I am so so happy you both liked it in the end, and THANK YOU <33 I am loving grain-free baking these days too 🙂
I made this recently and LOVE it!!! Thank you so much! It is delicious. I wondered how long does it keep in the fridge? And does it freeze well? Thank you!!
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I am so happy to hear it Anna!! This has been my favorite recipe to have on hand for snacking lately 🙂 I haven’t tried freezing it yet, but typically with loaf breads like this they freeze fine except for maybe being a bit drier after. In the fridge I’d say 4-5 days, after that it will again dry out. Enjoy the rest!
Great, thank you so much Natalie! I might just be able to finish it before the 5 day Mark.. hee hee! But I will test out freezing whatever is left. Thanks again for your lovely recipes-there are so many more I want to try! X
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Do you think I could sub Bob’s Red Mill GF flour?
It will definitely change the texture, probably not as rich and moist as with the almond, but it will likely work. But as I haven’t tested it I can’t say for sure so you will have to experiment 🙂
I ended up running out to get almond flour just to be sure. My family loves it!! I love showing them that vegan treats are just as good (if not better) than ones with dairy and eggs. Thank you for the recipe!
Oh perfect!! Enough streusel and I’m sure we can convince them 🙂
I am making this now. How do i substitute arrowroot powder for the tapioca starch?
Just one for one, it’s a direct sub! Hope it turns out perfect 🙂
This looks amazing!!! Everything is better with Streusal!!!
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TRUTH🙌
These look great! Do you think date syrup would work well instead of maple syrup? I’m going for as healthy as possible, but not if it doesnt turn out good!
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Hi Karen! Date syrup will work here, however date paste will not. Just to make sure we are talking bout the same thing–by date syrup you mean the kind you buy in a bottle that is liquid like maple syrup, NOT water blended with dates, yes? Because date paste (water + dates) contains way too much moisture and will turn it into mush, but date syrup almost always can be subbed in in place of maple syrup. Hope that makes sense and answers your question 🙂
I used the date syrup, and it turned out amazing! My husband said it’s the best sweet bread he’s ever had and I think I agree. I cannot believe it’s healthyish!
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This is amazing news!! I am so happy the date syrup worked and even more so that you both loved it 🙂 Thanks Karen!
What can I substitute for tapioca in this recipe?
Cornstarch or arrowroot starch would both work as well! You really need one of those starches though otherwise the texture will be too crumbly and fall apart since almond flour doesn’t really bind on its own. Hopefully you have/can fine one of those!
Can I sub coconut sugar or honey for the sweetener?
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Yep absolutely! Honey would be easiest and can sub 1-for-1. With coconut sugar you may have to add more nut butter to make up for the moisture difference. Happy baking!
Can I replace tapioca starch with potato or corn starch?
Yep, corn starch will work!
Is there an alternative to the tapioca Starch? I’m allergic to tapioca, corn and potato, which makes some of these recipes tricky. Would love to try this recipe it looks delicious!
Arrowroot starch? If you can do that one it is pretty much always a 1-for-1 sub for tapioca starch 🙂
Thank you, Natalie! This is my first attempt at one of your recipes, and if the heavenly scent wafting from my oven + the tasty batter in my food processor are any indication, it won’t be my last. My only substitute was molasses for maple syrup + a mix of ginger, all spice + cinnamon for internal streusel; I left the top layer as recommended. The dark molasses adds a rich, warm character to the loaf and reminds me of my grandmother’s traditional gingerbread. I’m so grateful for a paleo alternative–ingenious use of almond butter, btw–and can’t wait to devour this inventive conveyance of zucchini deliciousness. Love the easy preparation + your writing. I’ll be back! Cheers!
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Oh I love the sound of your tweaks, especially the molasses part! “Internal streusel” haha I love that description! Every loaf of bread needs one, right?😂 I hope you enjoyed every zucchini filled bite, thanks for the wonderful feedback!
Putting this in the oven right now!!! The batter tastes pretty darn good I must say!
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YAY!! I can’t wait for you to taste the finished product🤗 But yes, the batter is always a treat all it’s own😋😋
Hi Natalie. Given zucchini season is not yet I am wondering if this recipe would work with carrots or pumpkin too? Or would this require further amendments due to the moisture of the zucchinis?
Best wishes from Switzerland,
Caroline
I’d try carrots, that would be more similar in my opinion. It’s hard to predict if you’d need to make other modifications without trying it myself, but if anything I’d recommend increasing the amount of nut/seed butter by a little bit to make up for the moisture difference. Good luck 🙂
My usual go-to for when I have an abundance of zucchini? Your Zucchini Chocolate Chunk Blondies. 🤤 Those dudes never fail me and they somehow get better with age. But I felt I was overlooking other veggie concoctions and so I searched your archives and LO AND BEHOLD this bread is sumptuous! And (as everyone has been saying on here) the streusel is so simple yet EFFECTIVE! The middle layer is inspired too! I feel guilty for inadvertently ignoring this recipe. But at the same time, how can I have regrets when… BLONDIES!! This looks so pretty and dainty but still packs a punch on the old taste buds. And thank God for your warning and for nut milk bags or else my oven would still be weeping zucchini juice (as an aside, any ideas for what to do with all that excess fluid?!). Thank you for using veggies in such an inventive and delicious way!
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I must admit I am guilty of putting most my zucchini baking attention into those blondies lately too, I had almost forgotten about this one myself🙈 So I am so happy you tried, loved, and reviewed this one to remind me! As much as I love chocolate chunks, streusel is just as good imo🤗 And I love your use of the word “sumptuous”, what an underrated adjective. I am so happy you found this one before zucchini season is over! Thanks for the review, and enjoy the rest of those streusel-y slices💚
Hi Natalie,
Am anxious to try this recipe…only have one question, the 1 cup of grated zucchini, is that after you release all the water from it?
Thank you
Syndy
Ah good question I should’ve specified! I measured 1 cup first and then let it drain, so before releasing the water. Happy baking, hope you love it Syndy!
Thank you, I’ll let you know.
Actually I have another question you may be able to help me with….I have another recipe for Zucchini Chocolate Cake that uses avocados, that I would also like to try, but I’m not big on adding chocolate to zucchini. How bad would it be to eliminate the cocao powder? It does take 3/4 cup. Any suggestions would be helpful.
If you send me a link to the exact recipe I will be able to give a more sure answer, but depending on the type of flour called for you may just be able to replace the cocoa powder with more flour 1-for-1
Unfortunately I no longer have the link, I just wrote it down. I can give you the list of ingred: dry, 1c almond flour, 1/2c coconut flour, 1/2c tapioca starch, 3/4c organic cocao powder, 2t baking soda, 1/2t cr of tartar, 1/2t salt, 1t cinnamon. Wet, 1 ripe avocado, 1c date paste, 1/2c honey, 1t vanilla, 1c coconut oil, melted and 5 eggs.
Hope that helps, thanx.
Sounds yummy! I’d try adding 1/2 cup more almond flour, 2 tbsp more coconut flour, and 1/4 cup more tapioca to make up for the cocoa. Of course I cannot guarantee since I’ve never made it, but that’s my best rec!