Hey there, friends! I’m so excited to share one of my all-time favorite recipes with you today: Blueberry Streusel Zucchini Bread. I stumbled upon this delightful combo a few summers ago when my garden was overflowing with zucchini, and I just couldn’t bear to let any go to waste.
Honestly, tossing blueberries and a crumbly streusel topping into the mix was a total game-changer, and now it’s a staple in my kitchen.
My family can’t get enough of this Blueberry Streusel Zucchini Bread either. I remember the first time I baked it—my youngest literally begged for a second slice before even finishing the first! It’s got that perfect balance of moist, veggie-packed goodness and sweet, fruity bursts that make every bite a little piece of heaven.
So, if you’re looking for a way to sneak some veggies into a treat or just want a loaf that screams summer, stick with me. I’ve got all the tips and tricks to make your Blueberry Streusel Zucchini Bread turn out amazing, just like it does in my house. Let’s dive in and get baking!
Why You’ll Love This Recipe
Let me tell you, I’ve baked a lot of quick breads in my day, and this Blueberry Streusel Zucchini Bread is hands-down one of the best. There’s something magical about how the zucchini keeps it super moist while the blueberries pop with sweetness in every bite. And don’t even get me started on that buttery streusel topping—it’s like a little crunchy hug on top! My friend at blueberry muffins with sour cream has a similar recipe that you might enjoy.
In my kitchen, this recipe always wins hearts, whether I’m making it for a lazy weekend breakfast or a potluck with friends. I’ve found that it’s a fantastic way to use up extra zucchini, and it feels just a smidge healthier than your average sweet bread. Trust me, once you try this Blueberry Streusel Zucchini Bread, you’ll be hooked!
Ingredients List
Alright, let’s gather up everything you need for this Blueberry Streusel Zucchini Bread. I’m a big believer in using fresh, quality ingredients whenever possible, especially when it comes to the blueberries and zucchini. Here’s my go-to list, with a few personal notes on what I prefer to buy or how I tweak things for the best flavor.
For the Bread
- 2 cups (240g) all-purpose flour, sifted for a lighter texture
- 1 teaspoon baking powder, to help it rise nice and fluffy
- 1/2 teaspoon baking soda, for that extra lift
- 1/2 teaspoon salt, to balance the sweetness
- 1 teaspoon ground cinnamon, for a warm, cozy vibe
- 2 large eggs, at room temperature for better mixing
- 3/4 cup (150g) granulated sugar, just the right amount of sweet
- 1/2 cup (100g) vegetable oil, or canola if that’s what I’ve got on hand
- 1 teaspoon vanilla extract, pure for the best flavor
- 1 1/2 cups (180g) shredded zucchini, squeezed to remove excess moisture
- 1 cup (150g) fresh blueberries, tossed with a little flour to keep ‘em from sinking
For the Streusel Topping
- 1/3 cup (40g) all-purpose flour, for that crumbly base
- 1/4 cup (50g) brown sugar, packed for a caramel-y touch
- 1/2 teaspoon ground cinnamon, because I can’t resist extra spice
- 3 tablespoons (42g) unsalted butter, cold and cubed for perfect crumbs
I usually pick up my blueberries from the local farmers’ market when they’re in season for this Blueberry Streusel Zucchini Bread—they just taste brighter! And for the zucchini, I either use what’s growing in my backyard or grab a firm, medium-sized one from the store.
If you’re new to baking with veggies, don’t worry; I’ll walk you through getting that zucchini prepped just right for this Blueberry Streusel Zucchini Bread.
Variations
One thing I love about Blueberry Streusel Zucchini Bread is how easy it is to switch things up based on what I’m craving or what’s in my pantry. I’ve tinkered with this recipe over the years, and let me tell you, there’s no wrong way to make it your own. Here are some variations I’ve tried (and loved) that might inspire you to experiment too.
- Nutty Crunch: Toss in 1/2 cup of chopped walnuts or pecans to the batter for a hearty texture. I tried this once for a fall brunch, and it added such a nice bite!
- Chocolate Twist: Swap the blueberries for 3/4 cup of chocolate chips for a decadent spin. My kids always ask for this version of Blueberry Streusel Zucchini Bread.
- Lemon Zest Pop: Add the zest of one lemon to the batter for a bright, citrusy note that pairs great with the berries. I adore this when I want something a little zingy.
- Spiced Up: Mix in 1/4 teaspoon of nutmeg or allspice for an extra layer of warmth. It’s my secret for making Blueberry Streusel Zucchini Bread feel extra cozy.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour. I made this for a friend with dietary needs, and it still turned out fab.
- Berry Mix: Combine blueberries with raspberries or blackberries for a mixed berry vibe. I did this last summer, and wow, talk about a flavor explosion!
- Streusel Swap: Add rolled oats to the streusel for a rustic, oatmeal-cookie-like topping. It’s a fun tweak I stumbled upon by accident.
Honestly, half the fun of baking Blueberry Streusel Zucchini Bread is playing around with these ideas. Got a favorite add-in? I’d love to hear what you’ve tried! You might also want to try greek yogurt zucchini bread.
Servings and Timing
Let’s talk logistics for this Blueberry Streusel Zucchini Bread because I know we’re all juggling busy schedules. In my experience, this recipe comes together pretty quickly, even on a hectic morning. Here’s the breakdown of how long it usually takes me to whip up this tasty loaf. You might also want to try italian inspired zucchini garlic bites.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: About 1 hour 15 minutes
- Servings: 10-12 slices
I’ve found that this Blueberry Streusel Zucchini Bread is perfect for a small gathering or just to have on hand for a few days of snacking. And trust me, it doesn’t stick around long in my house!
Step-by-Step Instructions
Alright, let’s roll up our sleeves and make this Blueberry Streusel Zucchini Bread together. I’ve broken it down into easy steps with some of my personal tricks to ensure it turns out perfect every time. Follow along, and don’t hesitate to tweak things to your liking!
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I like to line mine with parchment paper too, just for easy removal (and fewer dishes to scrub). Shred your zucchini using a box grater—don’t skip squeezing out the excess water with a clean kitchen towel, or your Blueberry Streusel Zucchini Bread might get soggy.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. I always give it a good mix to make sure everything’s evenly distributed. This step is quick but sets the foundation for a well-balanced loaf.
Step 3: Combine the Wet Ingredients
In a larger bowl, beat the eggs with the sugar until it’s nice and smooth, then mix in the oil and vanilla. I usually do this by hand because, well, I’m lazy about dragging out the mixer. Fold in the shredded zucchini gently—it’s the secret to that moist texture in Blueberry Streusel Zucchini Bread.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet, stirring just until combined. Don’t overmix, or you’ll end up with a tough loaf (been there, done that!). Toss your blueberries with a teaspoon of flour before folding them in to keep ‘em from sinking to the bottom of your Blueberry Streusel Zucchini Bread.
Step 5: Make the Streusel
For that drool-worthy topping, mix the flour, brown sugar, and cinnamon in a small bowl, then cut in the cold butter with a fork or your fingers until it’s crumbly. I love getting my hands in there—it’s like a mini stress reliever! Sprinkle this over your batter for the best Blueberry Streusel Zucchini Bread topping.
Step 6: Bake and Cool
Pour the batter into your prepared pan, top with streusel, and bake for 55-60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack. Trust me, waiting to slice into this Blueberry Streusel Zucchini Bread is the hardest part!
Nutritional Information
If you love this recipe, you’ll also enjoy blueberry sauce recipe.
I’m no dietitian, but I like to keep an eye on what I’m eating, especially with something as tempting as Blueberry Streusel Zucchini Bread. Here’s a rough breakdown per slice, based on 12 servings. Keep in mind, I’m all about balance—enjoying a treat without the guilt! You might also want to try cinnamon peach bread.
- Calories: 280 per slice
- Fat: 12g
- Protein: 4g
- Carbohydrates: 38g
- Sodium: 200mg
This Blueberry Streusel Zucchini Bread isn’t exactly health food, but the zucchini does sneak in some nutrients. I think it’s a win for a sweet breakfast or snack!
Healthier Alternatives
If you’re looking to lighten up this Blueberry Streusel Zucchini Bread, I’ve got a few swaps that I’ve tried over the years. They don’t sacrifice too much on flavor, which is key for me. Here are some ideas to play with when I’m watching calories or sugar.
- Oil Swap: Replace half the vegetable oil with unsweetened applesauce for less fat. I’ve done this, and it still keeps the bread moist.
- Sugar Cut: Use 1/2 cup sugar instead of 3/4 cup, or try a natural sweetener like honey. I find the blueberries add enough sweetness anyway.
- Flour Mix: Swap half the all-purpose flour with whole wheat flour for added fiber. It’s a bit denser, but I kinda like the nutty taste in Blueberry Streusel Zucchini Bread.
- Butter Reduction: Cut the streusel butter to 2 tablespoons and still get a decent crumble. I’ve tested this for my own Blueberry Streusel Zucchini Bread, and it works fine.
Serving Suggestions
I’ve served this Blueberry Streusel Zucchini Bread in so many ways, and it never disappoints. Whether it’s a cozy morning or a casual get-together, here are my favorite ways to enjoy it. Honestly, it’s hard to pick just one! I was inspired by quick zucchini bread with red currants when creating this recipe.
- Breakfast Treat: Warm up a slice and spread with a little butter or cream cheese. It’s my go-to with a cup of coffee.
- Snack Time: Pair with a handful of nuts for a quick, satisfying bite. I often pack this for my kids’ after-school munchies.
- Dessert Delight: Top with a scoop of vanilla ice cream for an indulgent twist on Blueberry Streusel Zucchini Bread. I did this at a dinner party, and everyone raved!
- Brunch Star: Serve alongside fresh fruit and yogurt for a balanced spread. It’s always a hit when I make Blueberry Streusel Zucchini Bread for friends.
Common Mistakes to Avoid
I’ve made my fair share of blunders baking Blueberry Streusel Zucchini Bread, so let me save you some headaches. Trust me on this one—I learned the hard way! Here are a few pitfalls to dodge.
- Not Squeezing Zucchini: Skipping the step of squeezing out water leads to a soggy loaf. I ruined my first batch of Blueberry Streusel Zucchini Bread this way.
- Overmixing Batter: Mixing too much makes it dense and tough. I’ve overdone it before, and it’s such a bummer.
- Skipping Flour on Berries: Without a light flour coating, blueberries sink to the bottom. Happened to me once with Blueberry Streusel Zucchini Bread, and it looked so uneven!
- Wrong Pan Size: Using a pan that’s too small causes overflow. I’ve had to clean my oven after that mistake with Blueberry Streusel Zucchini Bread.
Storing Tips
I’ve found that Blueberry Streusel Zucchini Bread keeps pretty well if you store it right. Here’s how I make sure it stays fresh for as long as possible (though it rarely lasts long in my house). Give these a try!
- Room Temperature: Keep it in an airtight container for up to 2 days. I usually wrap slices individually for quick grabs.
- Refrigerator: Store in the fridge for 5-7 days to extend freshness. I do this with Blueberry Streusel Zucchini Bread when I make extra.
- Freezer: Freeze slices for up to 3 months in freezer bags. It’s a lifesaver for future cravings of Blueberry Streusel Zucchini Bread!
Frequently Asked Questions
I get a bunch of questions about Blueberry Streusel Zucchini Bread, so I thought I’d tackle the most common ones here. If you’ve got more, drop ‘em in the comments—I’m happy to chat!
Can I use frozen blueberries?
Absolutely, you can! I’ve used frozen berries plenty of times for Blueberry Streusel Zucchini Bread, and they work great. Just don’t thaw them first, or they’ll get too mushy and bleed into the batter.
Do I have to peel the zucchini?
For more inspiration, I recommend checking out crockpot rosemary bread recipe.
Nope, no need at all. I never peel mine for Blueberry Streusel Zucchini Bread—the skin adds a little color and blends right in. Just wash it well and shred away.
Can I make muffins instead of a loaf?
For sure! I’ve made Blueberry Streusel Zucchini Bread muffins by baking the batter in a muffin tin at 350°F for about 18-22 minutes. They’re perfect for grab-and-go snacks.
What if I don’t have vegetable oil?
No worries, I’ve swapped in melted butter or even coconut oil in a pinch. It changes the flavor a bit, but it still makes a tasty loaf of Blueberry Streusel Zucchini Bread.
How do I know when it’s done?
Stick a toothpick in the center—if it comes out clean or with just a few crumbs, you’re good. I’ve overbaked it before by waiting too long, so check around 55 minutes. My friend at chocolate chip zucchini bread has a similar recipe that you might enjoy.
Can I reduce the sugar?
Yeah, I’ve cut it down to 1/2 cup without much issue. The blueberries help with sweetness, so it still tastes great.
Why did my streusel sink?
That usually happens if the batter’s too wet or the streusel’s too heavy. Make sure to squeeze that zucchini dry, and don’t pile on too much topping.
Can I double the recipe?
Totally, I’ve done it for bigger crowds. Just split the batter between two loaf pans and keep an eye on baking time—it might take a few extra minutes.
Conclusion
Well, folks, I hope you’re as pumped as I am to whip up this Blueberry Streusel Zucchini Bread! It’s such a fun, delicious way to use up summer veggies and enjoy a sweet treat with family or friends. I can’t wait for you to try this Blueberry Streusel Zucchini Bread and tell me how it turns out—drop a note or tag me in your pics. Happy baking, y’all!