Blueberry Zucchini Bread
Blueberry Zucchini Bread recipe with shredded zucchini, blueberries, and a brown sugar streusel topping. Recipe makes 2 loaves.
Servings 24 servings
Calories 211kcal
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 blueberries
For the streusel topping:
- 1/4 cup cold butter
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 cup sugar
- 2 tsp cinnamon
Instructions
- Place 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
Nutrition
Calories: 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