Late Summer Zucchini Bread with Cinnamon Streusel: A Harvest Celebration

The days are getting shorter, the evenings cooler, and the garden is overflowing with… zucchini! Anyone who’s ever grown zucchini knows the feeling. One day you have a few small squash, and the next you’re practically swimming in them. While there are endless ways to use this versatile vegetable, few things are as comforting and satisfying as a warm loaf of zucchini bread, especially when it's paired with a crisp, sweet cinnamon streusel.

Imagine the aroma filling your farmhouse kitchen: the earthy scent of zucchini mingling with the warm spice of cinnamon, baking into a golden-brown perfection. This Late Summer Zucchini Bread with Cinnamon Streusel is more than just a recipe; it’s an experience. The moist, tender crumb, the sweet, crunchy streusel topping, and the subtle hint of spice create a symphony of flavors and textures that are simply irresistible. It's a celebration of the harvest, a taste of home-cooked goodness, and a perfect way to savor the last days of summer.

Late Summer Zucchini Bread with Cinnamon Streusel Recipe

This recipe is designed to be simple and approachable, perfect for both seasoned bakers and those just starting out on their homesteading journey. We encourage you to use organic ingredients whenever possible, especially if you’re sourcing from your own garden!

Ingredients:

• 3 cups (375g) Organic all-purpose flour
• 1 teaspoon (5g) Baking soda
• 1 teaspoon (5g) Ground cinnamon
• ½ teaspoon (2.5g) Ground nutmeg
• ½ teaspoon (2.5g) Salt
• 3 large Organic eggs
• 1 ¾ cups (350g) Granulated sugar
• ¾ cup (180ml) Vegetable oil
• 1 teaspoon (5ml) Vanilla extract
• 2 cups (240g) Freshly grated zucchini (approximately 2 medium-sized), excess moisture squeezed out

Cinnamon Streusel Topping:

• ½ cup (60g) Organic all-purpose flour
• ⅓ cup (65g) Packed light brown sugar
• ¼ cup (55g) Cold unsalted butter, cut into small cubes
• 1 teaspoon (5g) Ground cinnamon

Instructions:

1. Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. You can also line the pan with parchment paper, leaving an overhang on the sides for easy removal after baking.

2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures that the baking soda and spices are evenly distributed throughout the batter.

3. Combine Wet Ingredients: In a separate bowl, beat the eggs and sugar together until light and fluffy. Gradually add the oil and vanilla extract, mixing until well combined. My grandmother always added a pinch of nutmeg to her zucchini bread – it's a secret ingredient that adds a subtle warmth.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough bread.

5. Add the Zucchini: Gently fold in the grated zucchini. Make sure to squeeze out any excess moisture from the zucchini before adding it to the batter. Too much moisture will result in a soggy bread.

6. Prepare the Streusel: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The colder the butter, the crispier the streusel will be.

7. Assemble and Bake: Pour the batter into the prepared loaf pan and sprinkle the cinnamon streusel evenly over the top.

8. Bake Time: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the streusel starts to brown too quickly, tent the loaf pan with aluminum foil.

9. Cool and Enjoy: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy a slice while it’s still warm, or save it for later! This bread is even better the next day, after the flavors have had a chance to meld together.

Tips for Growing the Best Zucchini

Growing your own zucchini is a rewarding experience, and it ensures that you have access to fresh, organic ingredients for your baking adventures. Here are a few tips for cultivating a bountiful zucchini harvest:

• Choose the Right Variety: There are many different varieties of zucchini, each with its own unique characteristics. Consider your climate and growing conditions when selecting a variety. Black Beauty and Costata Romanesco are popular choices.

• Prepare the Soil: Zucchini plants thrive in rich, well-drained soil. Amend your soil with plenty of compost before planting. Composting is a key element of sustainable homesteading, providing nutrient-rich soil for your garden while reducing waste.

• Provide Plenty of Sunlight: Zucchini plants need at least 6 hours of sunlight per day. Choose a sunny location in your garden for planting.

• Water Regularly: Water your zucchini plants deeply and regularly, especially during dry spells. Avoid watering the foliage, as this can lead to fungal diseases.

• Watch Out for Pests: Common zucchini pests include squash bugs and squash vine borers. Inspect your plants regularly and take action to control pests as soon as you notice them. Organic pest control methods, such as using insecticidal soap or hand-picking pests, are always preferable.

• Harvest Frequently: Harvest your zucchini when they are young and tender, about 6-8 inches long. Regular harvesting will encourage the plant to produce more fruit.

Sustainable Home Baking

Embracing sustainability in your baking practices is a way to minimize your environmental impact and celebrate the bounty of your home and garden. Here are a few tips for sustainable home baking:

• Use Reusable Baking Pans: Instead of disposable aluminum pans, invest in high-quality, reusable baking pans.

• Use Parchment Paper: Line your baking pans with parchment paper to prevent sticking and make cleanup easier. Parchment paper is biodegradable and can be composted.

• Reduce Food Waste: Use leftover zucchini in other recipes, such as zucchini fritters or zucchini soup. Even the blossoms are edible!

• Compost Food Scraps: Compost your zucchini peels, seeds, and any other food scraps to create nutrient-rich soil for your garden.

• Source Local Ingredients: Whenever possible, source your ingredients from local farmers or your own garden. This reduces the environmental impact of transportation and supports your local community.

Savoring the Season

As the days grow shorter and the leaves begin to turn, it's important to savor the last moments of summer. This Late Summer Zucchini Bread with Cinnamon Streusel is a perfect way to do just that. It’s a celebration of the harvest, a taste of home-cooked goodness, and a reminder of the simple joys of life on the homestead. Share a slice with loved ones, enjoy it with a cup of coffee, and take a moment to appreciate the beauty of the season.

We’d love to hear from you! Do you have any favorite zucchini bread recipes or gardening tips to share? Leave a comment below! Happy baking and happy harvesting!