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Moist Blueberry Zucchini Bread Recipe with Easy Lemon Streusel Topping

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A moist zucchini bread studded with juicy blueberries and topped with a crunchy, tangy lemon streusel. Perfect for breakfast or brunch, this bread balances freshness and indulgence with a hint of lemon brightness.

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
  • ¼ cup (50g) brown sugar, packed
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • 1 cup (150g) fresh blueberries
  • 1 tablespoon lemon zest
  • For the streusel topping:
  • ⅓ cup (45g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 3 tablespoons (45g) cold unsalted butter, cut into small pieces
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line with parchment paper. Grate zucchini and squeeze out excess moisture.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil together until well combined and slightly fluffy, about 2-3 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Fold grated zucchini into the wet mixture.
  6. Gradually add dry ingredients to wet ingredients, folding gently until just combined. Avoid overmixing.
  7. Gently fold in fresh blueberries, taking care not to crush them.
  8. Prepare lemon streusel topping by combining flour, sugar, and lemon zest in a small bowl. Add cold butter pieces and blend with fingers or pastry cutter until mixture resembles coarse crumbs.
  9. Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel topping evenly over batter.
  10. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes and tent with foil if top browns too fast.
  11. Cool bread in pan for 15 minutes, then transfer to a cooling rack to cool completely. Streusel will crisp as it cools.

Notes

Use smaller zucchinis for less watery and sweeter flavor. Squeeze zucchini thoroughly to avoid sogginess. Fold blueberries gently to prevent bruising and color bleeding. Keep butter cold for streusel to maintain crumbly texture. Add streusel topping just before baking for best texture. Room temperature eggs help create lighter crumb. If top browns too fast, tent with foil during baking.

Nutrition

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

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