Cinnamon Crunch Zucchini Muffin Quick Bread
By Tieghan Gerard · halfbakedharvest.com
1 hr 20 minMakes one 9×5 loaf
A tender zucchini quick bread with cinnamon-sugar swirls and a buttery crumb topping.
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| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine a 9×5-inch loaf pan with parchment paper | ||||||||
| 100 g granulated sugar | Combine granulated sugar & cinnamon | Spoon half batter into pan, sprinkle cinnamon sugar | Top with remaining batter & cinnamon sugar | Gently swirl batter a few times | Sprinkle crunch topping over loaf | Bake 350°F / 175°C, 55–60 min until set | Cool 15 min before slicing | |
| 1 tablespoon cinnamon (for cinnamon sugar) | ||||||||
| 1 stick salted butter, melted (for batter) | Whisk butter, brown sugar, yogurt, eggs & vanilla | Stir in zucchini, flour, baking powder, soda & salt | ||||||
| 165 g brown sugar | ||||||||
| 120 ml plain Greek yogurt | ||||||||
| 3 eggs at room temperature | ||||||||
| 2 teaspoons vanilla extract | ||||||||
| 120 g zucchini, grated | ||||||||
| 220 g all-purpose flour | ||||||||
| 2 teaspoons baking powder | ||||||||
| 1/2 teaspoon baking soda | ||||||||
| 1 teaspoon salt | ||||||||
| 110 g dark brown sugar | Stir brown sugar, flour, cinnamon & butter until clumpy | |||||||
| 1 tablespoon all-purpose flour (for crunch) | ||||||||
| 1 tablespoon cinnamon (for crunch) | ||||||||
| 2 tablespoons salted butter, melted (for crunch) | ||||||||
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