2teaspoonscinnamonor more if you're into extreme cinnamon flavoring
For the Zucchini Bread
1.5cupsshredded zucchiniexcess moisture squeezed with a clean tea towel (do not skip the squeezing!!)
⅓cupmelted butter OR oil
⅔cupplain Greek yogurt
2teaspoonspure vanilla extract
1 ¾cupsall-purpose flour
Make cinnamon swirl: Combine ½ cup flour, ⅓ cup brown sugar and 2 teaspoons cinnamon in a small mixing bowl. Cut in the butter until crumbs form. Refrigerate until ready to use.
Prep: Preheat oven to 360°F. Line the bottom of a 5x9 inch loaf pan and grease the sides.
Make zucchini bread: Blend zucchini, oil, sugar, eggs, Greek yogurt and vanilla in a large mixing bowl. Evenly sprinkle remaining ingredients over the top. Carefully mix only the dry ingredients a little, then fold together with the wet ingredients just until combined.
Bake: Place ⅔ of the zucchini bread batter in the prepared loaf pan. Evenly top with ⅔ of the cinnamon swirl crumbs, gently pushing it into the batter. Carefully spread the remaining batter on top, then sprinkle with the remaining cinnamon swirl crumbs. Bake for 40-50 minutes (it’s best to bake on a lined baking sheet vs a rack, in case of a streusel overflow), or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.