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Moist Blueberry Zucchini Bread Recipe with Easy Lemon Streusel Topping

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A bright, fresh, and moist zucchini bread bursting with juicy blueberries and topped with a tangy, crumbly lemon streusel. Perfect for brunch, snacks, or any occasion.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled)
  • 1 cup fresh blueberries (frozen works if fresh isn’t available)
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or canola oil; substitute with melted coconut oil for slight coconut flavor)
  • 1 tsp vanilla extract
  • For the Lemon Streusel Topping:
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tsp lemon zest
  • ¼ cup cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred about 1 ½ cups of zucchini using a box grater or food processor. If very watery, gently squeeze out excess moisture with a clean kitchen towel.
  3. In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and 1 tsp ground cinnamon until evenly combined.
  4. In another bowl, whisk ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ cup vegetable oil, and 1 tsp vanilla extract until smooth and glossy.
  5. Stir shredded zucchini into the wet mixture until well distributed.
  6. Slowly add the dry ingredients to the wet, mixing gently with a spatula just until no streaks of flour remain. Do not overmix.
  7. Gently fold in 1 cup fresh blueberries to avoid breaking them.
  8. In a small bowl, mix ½ cup flour, ½ cup granulated sugar, and 1 tsp lemon zest. Cut in ¼ cup cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  9. Pour batter into the loaf pan and sprinkle the lemon streusel topping evenly over the surface.
  10. Bake for 55–65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if topping browns too fast.
  11. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep the bread tender. Gently fold in blueberries to prevent them from bursting. Squeeze excess moisture from zucchini to avoid soggy bread. Keep butter cold when making streusel for crumbly texture. Start checking doneness at 50 minutes to avoid overbaking. For vegan version, substitute eggs with flax eggs and butter with vegan butter or coconut oil. Frozen blueberries can be used if tossed in flour first.

Nutrition

Keywords: zucchini bread, blueberry bread, lemon streusel, quick bread, moist zucchini bread, blueberry zucchini loaf, easy zucchini bread, lemon topping

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