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Moist Blueberry Zucchini Bread Recipe with Easy Crunchy Streusel Topping

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A moist and flavorful zucchini bread bursting with fresh blueberries and topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • ½ cup (120ml) vegetable oil or mild olive oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed lightly to remove excess moisture
  • 1 cup (150g) fresh blueberries or frozen, thawed and drained
  • ¼ cup (50g) brown sugar, packed (for streusel topping)
  • 2 tablespoons (28g) unsalted butter, cold and cubed (for streusel topping)
  • ¼ cup (30g) all-purpose flour (for streusel topping)
  • ½ teaspoon ground cinnamon (for streusel topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate 1 ½ cups of zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
  4. In another bowl, beat 2 large eggs with ½ cup granulated sugar and ½ cup brown sugar until combined. Add ½ cup vegetable oil and 1 teaspoon vanilla extract, whisking to blend smoothly.
  5. Pour the wet mixture into the dry ingredients. Fold gently using a rubber spatula until just combined. Avoid overmixing.
  6. Fold in the squeezed zucchini and 1 cup blueberries carefully to avoid breaking the berries.
  7. In a small bowl, combine ¼ cup brown sugar, 2 tablespoons cold cubed butter, ¼ cup flour, and ½ teaspoon cinnamon. Mix with fingers or a pastry cutter until crumbly with pea-sized chunks.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the surface.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the streusel browns too quickly, tent the bread loosely with foil after 40 minutes.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense bread. Squeeze excess moisture from zucchini to prevent sogginess. Use fresh or thawed frozen blueberries. Keep butter cold for the streusel topping for best texture. Tent with foil if streusel browns too fast. Cool completely before slicing for best texture.

Nutrition

Keywords: blueberry zucchini bread, zucchini bread, blueberry bread, streusel topping, quick bread, moist bread, breakfast bread, healthy bread

Find it online: https://coracooks.com/moist-blueberry-zucchini-bread-recipe-with-easy-crunchy-streusel-topping/