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Moist Blueberry Lemon Zucchini Bread with Crunchy Streusel Topping

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A moist and flavorful zucchini bread bursting with fresh blueberries and bright lemon zest, topped with a crunchy streusel for texture. Perfect for a comforting snack or brunch treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (240g) grated zucchini, squeezed to remove excess moisture
  • 1 cup (150g) fresh or frozen blueberries
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ½ cup (100g) brown sugar, packed
  • 4 tablespoons (56g) unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Position oven rack in the middle. Grease a 9×5 inch loaf pan with butter or non-stick spray.
  2. Grate 1 cup zucchini using a fine grater. Place in a clean towel and squeeze out excess moisture. Measure to ensure about 1 cup remains.
  3. Make streusel topping: In a small bowl, combine ½ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Refrigerate streusel.
  4. In a large bowl, whisk together 1 ½ cups flour, baking soda, baking powder, salt, and cinnamon (if using).
  5. In another bowl, beat 2 eggs with 1 cup sugar until smooth. Add oil, vanilla extract, lemon zest, and lemon juice. Mix well.
  6. Toss blueberries lightly in 1 tablespoon flour to prevent sinking. Gently fold zucchini and blueberries into wet ingredients.
  7. Gradually fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
  8. Pour batter into prepared loaf pan. Spread evenly and sprinkle chilled streusel topping over the surface.
  9. Bake for 50-60 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs but no wet batter. Tent with foil if streusel browns too fast.
  10. Cool bread in pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy bread. Toss blueberries in flour to prevent sinking. Keep oven rack centered to avoid burning streusel. Tent with foil if topping browns too quickly. Let bread cool completely on a rack to keep topping crunchy. For dairy-free, substitute butter with coconut oil and use plant-based oil in batter. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: blueberry bread, zucchini bread, lemon zucchini bread, streusel topping, moist bread, easy baking, homemade bread, blueberry lemon bread

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