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Moist Blueberry Zucchini Bread Recipe with Crunchy Almond Streusel

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A moist and tender zucchini bread bursting with fresh blueberries and topped with a crunchy almond streusel, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2.5g) baking soda
  • ½ teaspoon (3g) salt
  • 1 teaspoon (2g) cinnamon
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (about 190g) grated zucchini, squeezed dry
  • 1 cup (150g) fresh blueberries, washed and patted dry
  • ½ cup (50g) slivered almonds, lightly toasted
  • ¼ cup (50g) brown sugar
  • 2 tablespoons (15g) all-purpose flour (for streusel)
  • ½ teaspoon (1g) ground cinnamon (for streusel)
  • 3 tablespoons (42g) unsalted butter, chilled and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
  2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  5. Gently fold grated zucchini and blueberries into the wet mixture, being careful not to overmix.
  6. Add dry ingredients to wet ingredients in two additions, folding gently after each until just combined.
  7. Prepare almond streusel by blending almonds, brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter with a pastry cutter or fingers until crumbly.
  8. Pour batter into the prepared loaf pan and smooth the top. Evenly sprinkle the almond streusel over the batter.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if streusel browns too quickly.
  10. Cool bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze zucchini well to avoid sogginess. Toss blueberries in flour before folding in to prevent sinking. Toast almonds for better flavor. Tent with foil if streusel browns too fast. Let bread cool completely before slicing. For gluten-free, use 1-to-1 gluten-free flour blend and substitute coconut oil for vegetable oil. For nut-free, omit almond streusel and use cinnamon sugar or oat crumble topping.

Nutrition

Keywords: blueberry zucchini bread, almond streusel, moist bread, breakfast bread, snack bread, easy baking, healthy bread

Find it online: https://sweetstirring.com/moist-blueberry-zucchini-bread-recipe-with-crunchy-almond-streusel-easy-and-perfect/