A cinnamon sugar swirl gives this zucchini bread a sweet surprise! Even when it’s not zucchini season and you’re flooded with squash, it’s still a great time for a warm and delicious loaf of zucchini bread. My zucchini streusel bread is even sweeter than the original, with a surprising swirl of cinnamon sugar. This homey mixture also gives the bread a crunchy, sweet topping, and the zucchini makes this treat so moist that you wonder if it’s bread or a cake. This recipe makes two loaves, so you can have it both ways. It’s a simple and oh-so-delicious dessert that is also perfect with your morning coffee.
Belle’s Zucchini Streusel Bread
1 (15-ounce) box yellow or spice cake mix
2 eggs
2 cups shredded zucchini
¼ cup oil
½ cup brown sugar
1 teaspoon cinnamon
Spray two loaf pans with cooking spray. In a large bowl, mix together the cake mix, eggs, zucchini, and oil. Spread half of the batter in each loaf pan. Sprinkle with the brown sugar and cinnamon. Spread the rest of the batter on top, and then, using a knife, swirl the sugar in the batter just a bit but do not mix it into the batter. Spread the remaining batter on top and then sprinkle with the remaining cinnamon sugar. Bake at 350 degrees for about 45 minutes or until a toothpick comes out clean. Cool before removing from pans.
