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Cozy Blueberry Zucchini Bread Loaf Recipe with Easy Streusel Topping

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A moist and comforting blueberry zucchini bread loaf with a buttery, crumbly streusel topping, perfect for breakfast, brunch, or a cozy snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium)
  • 1 cup (150g) fresh blueberries
  • For the streusel topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) brown sugar
  • 4 tbsp (55g) unsalted butter, cold and cubed
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
  2. Grate the zucchini finely using a box grater or food processor shredder attachment. If watery, gently squeeze out excess moisture with a kitchen towel.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. In another bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
  5. Fold the grated zucchini into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
  7. Gently fold in half of the blueberries (1/2 cup). Reserve the other half for topping.
  8. Prepare the streusel topping by combining flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  9. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining blueberries on top, then evenly distribute the streusel topping over the berries.
  10. Bake for 50-60 minutes, checking doneness with a toothpick inserted in the center. If the streusel browns too quickly, tent with foil for the last 10 minutes.
  11. Cool the loaf in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Do not overmix the batter to keep the bread tender. Keep butter cold for the streusel topping to achieve a crumbly texture. Fold blueberries gently to avoid bursting and discoloring the batter. If the streusel browns too fast, tent with foil during the last 10 minutes of baking. Fresh blueberries are preferred for best texture; frozen can be used but do not thaw first to avoid excess moisture. Squeeze out excess moisture from zucchini if very watery to prevent dense bread.

Nutrition

Keywords: blueberry zucchini bread, streusel topping, quick bread, breakfast loaf, easy baking, moist bread, cozy recipe

Find it online: https://crispcraving.com/cozy-blueberry-zucchini-bread-loaf-recipe-with-easy-streusel-topping/