Blueberry Streusel Zucchini Bread | Mostly Homemade Mom

Blueberry Streusel Zucchini Bread

July 10, 2014
Use up that zucchini from your garden with this delicious blueberry version topped with a cinnamon and brown sugar streusel!

This was actually my first time making zucchini bread, if you can believe it.

You guys.

Why didn't anyone tell me how awesome zucchini bread was?! I seriously had no idea! I don't have zucchini growing in my backyard, but somehow I wound up with four large green ones in my fridge that needed to get used up before they went bad. Actually, what really happened was I had two different recipe ideas to try and people kept eating my ingredients! 

It's all good though, this bread was delicious and cinnamony. In the summer, I usually go for fruity, citrus flavors and it was such a nice change to smell brown sugar and cinnamon baking in the oven again! Ahh, you know me. Can't wait for fall. :)

Honestly though, if you've never tried zucchini bread - the grated zucchini keeps the bread REALLY moist. Like, banana-bread-moist. You don't taste zucchini (which doesn't have much flavor on its own anyway), it just takes on the other flavors in the bread. And the brown sugar streusel actually melted into the top of the bread and caramelized - I love that little crunch in the corners! This would be perfect for company staying over or to take to a new mom since the recipe makes two loves.

Blueberry Streusel Zucchini Bread
adapted from All Recipes

3 eggs
3/4 cup unsweetened applesauce
1/4 cup oil
2 1/4 cups sugar
1 1/2 teaspoons vanilla extract
2 cups grated/shredded zucchini (I used my box grater over a bowl)
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
2 cups blueberries, fresh or frozen (no need to thaw)

For the streusel:

1/4 cup butter, cold
1/4 cup brown sugar
1/4 cup flour
1/4 cup sugar
2 teaspoons cinnamon

In a stand mixer, beat eggs, applesauce, oil, sugar, and vanilla extract until creamy. Meanwhile, dump grated zucchini into a dishtowel and wring out extra moisture. Add zucchini to stand mixer and stir until just combined. Add in flour, baking powder, baking soda, salt and cinnamon. Mix until well combined. Gently stir in blueberries. Spread batter evenly among two greased loaf pans. For streusel, add all ingredients to a bowl and cut with a pastry cutter (or two knives) until small crumbs form. Sprinkle evenly over top of both loaf pans. Bake at 350 for 50 minutes or until a cake tester comes out clean. Cool before slicing and serving.

Absolutely perfect with your morning coffee!

Here are some more of my favorite bread recipes:

Apple Streusel Bread

Sweet Irish Soda Bread

Buttermilk Banana Bread

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6 comments on "Blueberry Streusel Zucchini Bread"
  1. I want a piece or two of this delicious bread for breakfast this morning! :)

  2. Kelly, I don't think this bread can get any better.. I am loving all the flavors!

  3. The only time I ever enjoy eating zucchini is in zucchini bread (which is why I refuse to grow it in my garden, that would be a LOT of zucchini bread!), and this one looks above and beyond awesome! Pinned before I even made it down here to comment!
    (Visiting from Foodie Friday)

  4. Kelly @ Mostly Homemade MomJuly 12, 2014 at 10:31 AM

    Thanks so much for the pin, April! I hope you enjoy!

  5. Kelly @ Mostly Homemade MomJuly 12, 2014 at 10:32 AM

    Thanks so much, Beth!

  6. Kelly @ Mostly Homemade MomJuly 12, 2014 at 10:32 AM

    Ahh I could too, Jenn! It went WAY too fast in this house!