Zucchini Bread with Crumb Topping

Zucchini time is here. As I was sifting through my recipe collection on the blog, I realized I have not yet shared a great zucchini bread recipe. This is a recipe in my grandmas cookbook. She makes a couple different versions- one with pineapple and this one. I LOVE Zucchini Bread. It is so moist and delicious and such a fun tradition to look forward to every summer.

I love this recipe because it has a crumb topping and buttercream frosting. The added crunchy crumble provides a great texture to the moist bread . And who doesn’t love frosting?!

I am telling you, this bread is perfection. If you are looking for a delicious zucchini bread recipe, give our family recipe a try!

Zucchini Bread from chef-in-training.com …This recipe is so moist and the crumb topping and Buttercream frosting really blow it out of the park!

4.7 from 3 reviews
Zucchini Bread with Crumb Topping
This zucchini bread is so moist and the crumb topping and Buttercream frosting really blow it out of the park!
  • 2 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 cups shredded zucchini
  • 2 cups sugar
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
Crumb Topping
  • ¼ cup butter
  • ½ cup flour
  • ½ cup oats
  • ½ cup brown sugar
  • ¼ cup sugar
  • ¼ cup butter, softened
  • 2 cup powder sugar
  • ¼ cup milk
  • ½ teaspoon vanilla
for bread
  1. Preheat oven to 350 degrees F. Spray 3 8x4 inch loaf pans and set aside. Combine eggs, oil, vanilla, zucchini and sugar together in a large bowl. Stir in the remaining ingredients and pour into 3 prepared bread pans.
  1. Combine all ingredients cutting the butter in with a fork until it becomes crumbly. Distribute crumbs over the tops of batter in the three pans and bake for 30 minutes at 350 degrees F and then turn oven down to 325 degrees F and bake another 25 to 30 minutes. Cool on cooling racks.
  1. In a medium bowl, cream butter and add the rest of the ingredients. Beat until smooth. Put frosting into a large ziplock bag and snip off the end. Drizzle frosting over cooled bread.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: bread, dessert

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe


  1. Joan


    I like that you added the cinnamon, and crumb topping too the zucchini bread, combined with the frosting makes it a big hit in our family.

  2. Averie @ Averie Cooks

    I love baking with zucchini and just posted some zucchini muffins yesterday. Love how moist it makes everything and your bread looks perfect! With the crumb topping and icing, the best! Pinned :)

  3. Ashton

    Ooooooh, this is so good for my zucchini-lovin’ heart!! I’m dying over this and can’t wait to try it!

  4. Joanie

    In the directions for the bread, your directions state to add the vanilla yet there isn't vanilla in the list of ingredients. If vanilla is to be added, how much would you suggest? Thank you!

    1. Joanie

      Also, what size bread pans are you using and when you say prepared pans, are they greased and floured or sprayed with non-stick cooking oil? Thanks again :)

    2. Chef in Training

      so sorry. 8x4 inch pans and I just spray with cooking spray.

    3. Chef in Training

      it is 1 teaspoon vanilla

    4. Joanie

      Thank you and thanks for sharing your wonderful recipes.

  5. Cindy Dubas

    for the zucchini bread, it said in prepared pans. Is this just sprayed with Pam, or floured? Thanks in advance.

    1. Chef in Training

      so sorry about that confusion. They are 8x4 inch pans and I just spray with cooking spray.

  6. Thalia @ butter and brioche

    i have never made or eaten zucchini bread before.. definitely missing out on something really delicious. love the crumb topping and glaze, i could definitely devour a slice right now!

  7. Janet


    XLNT! The only thing I changed was to use GF flour. Nice fine texture and easy to make. Thank you!

  8. Brenda

    If you substitute crushed pineapple for the zucchini, how much do you use? Do you drain all the juice off first?

  9. linda

    when you say soda, do you mean baking soda, club soda or what??

    1. Chef in Training

      baking soda. Sorry about that. I will correct that in the recipe :)

  10. Vicki

    What kind of oats? old fashioned or quick cooking? thanks in advance

  11. amy

    The very BEST BREAD I have ever made. I try at 20 plus recipes each year with my garden full of squash!! This one will be saved!!

  12. wendy


    Not sure what I did wrong, but I only got one loaf! LOL, but it was delicious. I was wondering if I could shred the zucchini and freeze it to make the bread over the winter. Thanks

  13. Carrie

    can I bake this in a 9x13 cake pan, and if so, how long should I bake it for?