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Moist Blueberry Zucchini Bread Recipe with Easy Lemon Streusel Topping

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A moist and flavorful zucchini bread bursting with fresh blueberries and topped with a tangy lemon streusel. Perfect for brunch or a sweet snack, this recipe balances sweetness and tartness with a tender crumb.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), finely shredded and squeezed to remove excess moisture
  • 1 cup (150g) fresh blueberries
  • 1/4 cup (60ml) buttermilk
  • For the Lemon Streusel Topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 4 tablespoons (55g) cold unsalted butter, cut into small cubes
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon if using.
  4. In a separate bowl, whisk the eggs, vegetable oil, vanilla extract, and buttermilk until smooth. Gently fold in the grated zucchini.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Carefully fold in the fresh blueberries.
  6. In a small bowl, combine the flour, granulated sugar, and lemon zest for the streusel. Cut in the cold butter with a pastry cutter or forks until the mixture resembles coarse crumbs. Stir in the lemon juice.
  7. Pour the batter into the prepared loaf pan and smooth the top. Evenly sprinkle the lemon streusel topping over the batter.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes to avoid overbaking.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze excess moisture from grated zucchini to avoid soggy bread. Use fresh lemon zest and juice for the streusel topping for best flavor. Fold blueberries gently to prevent color bleeding. Cold butter in streusel creates a crumbly, crunchy topping. Check doneness with a toothpick starting at 50 minutes to avoid overbaking. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, use flax eggs and substitute butter with chilled coconut oil.

Nutrition

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

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