Blueberry Zucchini Bread with Steusel Topping (VIDEO) By Kelly Miller • June29,2019 • 8 Comments 1.5K 63 Jump to Recipe Jump to Video Blueberry Zucchini Bread with Streusel Topping is the perfect way to use up garden fresh zucchini! Blueberries take typical zucchini bread to the next level, yum! It’s here! Zucchini season is finally here! I have two zucchini plants in my garden this year taking over WAY more space then I planned, so I forsee many batches of Blueberry Zucchini Bread in our family’s future. Not that I’m complaining at all! We love zucchini in breads or even grilled and roasted. It just always amazes me how HUGE a plant can get from just one small seed in just a few weeks. Growing your own food in the backyard is truly incredible! If you’ve never grown veggies before, zucchini is honestly the easiest plant to start with – just give it plenty of room and it will take off! Are fresh or frozen blueberries used in this recipe? I’ve done both and I prefer fresh, but frozen works well too! The frozen blueberries tend to give it a longer bake time and a more moist, dense bread, but the flavor is the same. What does zucchini bread taste like? You’d never know there was a green veggie in this bread, I promise! Zucchini bread tastes like any other sweet bread/muffin – it just depends on the spices added. I don’t like zucchini. Will I like this bread? You will! My dad always scoffs at zucchini bread because he hates zucchini, so I tricked him last year. He had absolutely no idea there was zucchini in the bread until I pointed out the tiny green flecks – ha! How to make blueberry zucchini bread: Combine the wet ingredients in a stand mixer. Add in shredded zucchini and mix well. Gradually add the dry ingredients while mixing on low. Gently stir in blueberries to the batter. Divide batter over two greased loaf pans. In a smaller bowl, blend streusel ingredients with a pastry blender or two knives. Sprinkle evenly over pans and bake until a cake tester comes out clean. Can these be made into muffins? Yes! Just fill muffin cups 3/4 full with batter, sprinkle streusel over tops, and bake – probably for about 25 minutes or so. More favorite zucchini recipes: Pineapple Zucchini Bread Chocolate Orange Zucchini Cake Carrot Cake Zucchini Bread Mom’s Best Zucchini Muffins If you liked this recipe for Blueberry Zucchini Bread, leave a rating and a comment below this post! Blueberry Zucchini Bread Blueberry Zucchini Bread recipe with shredded zucchini, blueberries, and a brown sugar streusel topping. Recipe makes 2 loaves. No ratings yet Print Pin Rate Course: DessertCuisine: AmericanKeyword: blueberry zucchini bread recipe Prep Time: 20 minutes minutesCook Time: 50 minutes minutes Servings: 24 servings Calories: 211kcal Author: Kelly Miller Ingredients▢ 2 cups shredded zucchini (about 2 medium zucchini)▢ 3 eggs▢ 3/4 cup unsweetened applesauce▢ 1/4 cup oil▢ 2 1/4 cups sugar▢ 1 1/2 tsp vanilla extract▢ 3 cups flour▢ 1 tsp salt▢ 1 tsp baking powder▢ 1/4 tsp baking soda▢ 1 tbsp cinnamon▢ 2 cups blueberriesFor the streusel topping:▢ 1/4 cup cold butter▢ 1/4 cup brown sugar▢ 1/4 cup flour▢ 1/4 cup sugar▢ 2 tsp cinnamon InstructionsPlace shredded zucchini in a clean kitchen towel and wring out any extra moisture; set aside.In the bowl of a stand mixer, blend eggs, applesauce, oil, sugar, and vanilla.Add in zucchini and mix well.Gradually add flour to mixer bowl, one cup at a time, while mixer is set to low speed.Add in salt, baking powder, baking soda, and cinnamon and mix once more.Remove bowl from mixer and gently fold in blueberries.Spread batter even among two greased loaf pans.In a smaller bowl, blend streusel topping ingredients with a pastry blender or two knives.Sprinkle streusel evenly over pans.Bake at 350 degrees for 50 minutes - 1 hour or until a cake tester comes out clean. (Cover breads with foil for the last 15 minutes if top is getting over browned.) Video NutritionCalories: 211kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 137mg | Potassium: 91mg | Fiber: 1g | Sugar: 25g | Vitamin A: 120IU | Vitamin C: 3.1mg | Calcium: 25mg | Iron: 1.1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.5K 63
Jenn says July 11, 2014 at 12:44 pm I want a piece or two of this delicious bread for breakfast this morning! 🙂 Reply
Beth B says July 11, 2014 at 12:47 pm Kelly, I don't think this bread can get any better.. I am loving all the flavors! Reply
April says July 11, 2014 at 4:17 pm 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) Reply
Kelly @ Mostly Homemade Mom says July 12, 2014 at 2:31 pm Thanks so much for the pin, April! I hope you enjoy! Reply
Kelly @ Mostly Homemade Mom says July 12, 2014 at 2:32 pm Ahh I could too, Jenn! It went WAY too fast in this house! Reply
Janet Bradley says July 24, 2019 at 5:38 pm Can I freeze one of the loafs after cooking it? There is only two of us. If I can, how long would it last in the freezer? Thanks, Janet Reply
Kelly Miller says July 25, 2019 at 2:25 pm Absolutely! Wrap it up tightly and it should last for about 3 months in the freezer. Reply