Zucchini Chocolate Chip Streusel Loaf

Sometimes I think it’s important to keep a simple “quick bread” recipe up your sleeve. You know, for moments when you’re in dire need of something sweet, first thing in the morning. Or just a little something right after dinner. Perhaps, you’re in need of a sweet treat late at time right before bed. Whatever the case might be, whenever the craving hits, you’ll want a quick and easy recipe that requires hardly any work. That’s where this Zucchini Chocolate Chip Streusel Loaf comes into the picture. The zucchini, oil and yogurt makes the moistest cake you’ll ever have. The chocolate chip streusel in the center and the topping takes it over the top, without being too much. It’s like a spring time coffee cake that I think you should always have on hand. You never know when the cravings will hit. You’ll want to be ready with this loaf cake when it does. 

I love this cake so much because it’s the literal definition of a quick bread. All you need is a couple of bowls and a whisk, no fancy mixer required. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, whisk together the yogurt, eggs, oil, and vanilla. 

**Note: If you want to add a bit more flavor to this loaf, try adding fresh lemon zest and juice (about a tablespoon of each) to the wet ingredients! Key limes would be great as well, if they’re in season!**

Make a well in the center of the dry ingredients and pour in the wet, along with the shredded zucchini. You’ll need about a pound of fresh zucchini, about 2 medium-ish to large zucchini. Grate with the large side of a box grater. 

**Tip: This loaf cake would also be great with shredded carrots instead! Perfect for Easter if you want a quick dessert without any frills.**

Stir with a rubber spatula until the mixture comes together and no dry streaks remain. Be careful not to over mix the batter at this point.

**Tip: If you find your batter to be too thick (this could be from the amount of moisture in, or lack thereof, in your zucchini) then add a bit more yogurt or a splash of milk to loosen it up a bit.**

To make the streusel topping, in a bowl combine the flour, brown sugar, salt and cinnamon. Add the butter and work it in with a pastry blender or your hands until coarse crumbs form the size of peas. Stir in the oats and mini chocolate chips.

Pour half of the batter into the prepared loaf pan, smoothing out into an even layer. Sprinkle with half of the streusel, and then pour in the remaining batter, smoothing out once more. Top with the remaining streusel.

**Tip: To prepare the pan, line a 9-inch loaf pan with parchment paper so it hangs off the sides. Grease with cooking spray and set aside.**

Bake until golden brown and a toothpick inserted in the middle, comes out clean, about 45 minutes to 1 hour. Remove from the oven and allow to cool for 15 minutes in the pan.

Using the excess overhang of parchment paper, carefully lift the loaf from the pan and place on a wire rack to cool completely. Cut into slices and serve!

If  you happen to have any leftovers or you make it ahead of time, you can wrap the slices individually in plastic wrap and store at room temperature for up to 3 days.

I hope you’ll keep this little cake in mind for when you’re looking out for a sweet treat first thing in the morning or a great dessert after dinner or the perfect late night snack. It’s extremely versatile, great for potlucks, brunches or even for this Easter Sunday if you want something quick and painless to bake up at the last minute. 

Zucchini Chocolate Chip Streusel Loaf

 

Print

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

This Zucchini Chocolate Chip Streusel Loaf is super easy to make, and a great snacking cake to keep on hand for breakfast, dessert or late-night treat!

Author: The Candid Appetite

Serves: 8 to 12 servings

Ingredients

Cake:

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ⅓ cup plain Greek yogurt
• 2 large eggs, at room temperature
• 5 tablespoons vegetable or canola oil
• 1 teaspoon vanilla extract
• 1 pound zucchini, rinsed and shredded

Streusel Topping:

• 1 cup all-purpose flour
• ½ cup packed light brown sugar
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup (1 stick) unsalted butter, at firm room temperature
• ½ cup old-fashioned rolled oats
• ⅓ cup mini chocolate chips

Instructions

1. Preheat oven to 375 degrees F. Line a 9-inch loaf pan with parchment paper so it hangs off the sides. Grease with cooking spray and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, whisk together the yogurt, eggs, oil, and vanilla. Make a well in the center of the dry ingredients and pour in the wet, along with the shredded zucchini. Stir with a rubber spatula until the mixture comes together and no dry streaks remain. Be careful not to over mix the batter at this point.
3. To make the streusel topping, in a bowl combine the flour, brown sugar, salt and cinnamon. Add the butter and work it in with a pastry blender or your hands until coarse crumbs form the size of peas. Stir in the oats and chocolate chips.
4. Pour half of the batter into the prepared loaf pan, smoothing out into an even layer. Sprinkle with half of the streusel, and then pour in the remaining batter, smoothing out once more. Top with the remaining streusel.
5. Bake until golden brown and a toothpick inserted in the middle, comes out clean, about 45 minutes to 1 hour. Remove from the oven and allow to cool for 15 minutes in the pan. Using the excess overhang of parchment paper, carefully lift the loaf from the pan and place on a wire rack to cool completely. Cut into slices and serve! Leftovers can be wrapped in plastic wrap and stored at room temperature for up to 3 days. Enjoy!

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