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Moist Blueberry Zucchini Bread Recipe with Easy Brown Sugar Streusel Topping

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A moist and tender zucchini bread bursting with fresh blueberries and topped with a crunchy brown sugar streusel. Perfect for brunch, snacks, or casual get-togethers.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • ⅓ cup (80ml) vegetable oil (canola or avocado oil preferred)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), moisture squeezed out
  • 1 cup (150g) fresh blueberries (frozen can be used without thawing)
  • For the Brown Sugar Streusel Topping:
  • ⅓ cup (67g) brown sugar, packed
  • ¼ cup (30g) all-purpose flour
  • ½ teaspoon ground cinnamon
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
  2. Shred about 1 ½ cups zucchini using a box grater. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a separate bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly frothy.
  5. Pour the wet ingredients into the dry ingredients bowl and stir gently with a rubber spatula until just combined. Avoid overmixing.
  6. Carefully fold in the shredded zucchini and fresh blueberries to preserve their shape.
  7. Prepare the streusel topping by mixing brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
  8. Transfer the batter to the prepared loaf pan and spread evenly. Sprinkle the streusel topping generously over the batter.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the streusel browns too quickly, tent the bread loosely with foil after 40 minutes.
  10. Remove from oven and let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze out excess moisture from shredded zucchini to avoid soggy bread. Do not overmix the batter to keep the bread tender. Use frozen blueberries without thawing to prevent color bleed. Tent bread with foil if streusel browns too quickly. Use a serrated knife to slice the bread for best results. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For vegan, replace eggs with flax eggs and use coconut oil and vegan butter.

Nutrition

Keywords: blueberry zucchini bread, zucchini bread recipe, blueberry bread, streusel topping, quick bread, moist zucchini bread, easy baking, brunch recipe

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