Marble Zucchini Loaf with Chocolate Cinnamon Streusel

Ingredients

• 1 cup granulated sugar
• ½ cup + 2 tablespoons canola oil, divided
• 2 eggs
• ¼ cup buttermilk
• 1 teaspoon vanilla extract
• 1½ cups grated zucchini, about 1 medium zucchini
• 1¾ cups all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon ground ginger
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 3 tablespoons cocoa powder
• ---FOR THE STREUSEL---
• ¼ cup brown sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon cocoa powder
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt
• 3 tablespoons butter, melted

Directions

1. Preheat your oven to 350°F and grease a standard 9- x 5-inch loaf pan with non-stick cooking spray.
2. In a large bowl, whisk the sugar with ½ cup of oil, the eggs, buttermilk, and vanilla until well combined. Stir in the grated zucchini and set aside.
3. In a separate bowl, stir together the flour, cinnamon, ginger, baking soda, baking powder, and salt. Add the dry ingredients to the wet and stir just until combined.
4. In a medium bowl, whisk together the cocoa powder with the remaining 2 tablespoons of vegetable oil. Scoop about half of the batter into the cocoa mixture and stir just to combine.
5. Alternating batters, scoop into the prepared loaf pan in a rough checkerboard pattern. Using a butter knife, slightly swirl the batters together to create a marbled effect and set the pan aside while you make the streusel topping.
6. In a small bowl, combine the brown sugar, flour, cocoa powder, cinnamon, and salt. Pour the butter overtop and, using a spoon or your fingers, mix until crumbly and combined.
7. Scatter the streusel over the batter and bake for 50 minutes to 1 hour or until deeply golden brown and a cake tester or skewer inserted into the center of the loaf comes out clean.
8. Allow the loaf to cool in the pan for at least 20 minutes before turning it out onto a wire rack to cool to room temperature.
9. Store the loaf covered or tightly wrapped at room temperature for up to 3 days.