Blueberry Streusel Zucchini Bread
Blueberry streusel zucchini bread is the perfect quick bread for summer. It's filled with fresh blueberries and topped with a sweet brown sugar streusel.
Servings: 10 slices
Calories: 324kcal
Ingredients
Blueberry bread
- 1 cup (135 g) finely grated zucchini, do not squeeze liquid out
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (155 g) blueberries
Streusel topping (optional)
- 2 tablespoons (28 g) unsalted butter, melted
- 6 tablespoons (45 g) all-purpose flour
- 3 tablespoons (40 g) brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
Instructions
Blueberry bread
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add zucchini (including liquid), brown sugar, granulated sugar, oil, eggs, and vanilla extract. Stir with a spoon until incorporated.
- In a separate bowl, add dry ingredients: flour, baking soda, baking powder, and salt. Whisk to remove clumps. Add dry ingredients to wet ingredients and stir until just incorporated. Add blueberries and stir to combine (optionally, reserve a few to sprinkle on top).
- Pour batter into prepared loaf pan and set aside.
Streusel topping
- In a bowl, add melted butter, flour, brown sugar, cinnamon, and salt. Stir until clumps form. Mixture will be thick and clumpy. Crumble topping evenly over the batter.
- Bake for about 48 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Video
Notes
- Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- I haven't tested this recipe with frozen blueberries so I can't say for sure how your bread would turn out. If you give this a try, let us know how it went in the comments below.
Nutrition Estimate
Serving: 1slice | Calories: 324kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 295mg | Potassium: 109mg | Fiber: 1g | Sugar: 21g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg