Blueberry Zucchini Bread

Blueberry Zucchini Bread is a delicious, dressed up version of my favorite zucchini bread complete with a streusel topping.  This blueberry zucchini bread is as good as any blueberry muffin you will find.

It’s that time of year.  That time when your garden is overflowing with zucchini.  This year I’ve been trying to stay on top of all the zucchini and not let them get too big.  I made a couple of batches of my regular zucchini bread this week but I decided I need to make it a little more interesting.

I found that the addition of some blueberries and a streusel topping was the perfect way to dress up my regular zucchini bread.

One of the best things about this recipe is that it makes two loaves.  One for you and one to share!  In addition to my regular zucchini bread recipe, I also have a gluten free zucchini bread  that is yummy too!

It really is, just like eating a blueberry muffin. If you peel your zucchini so you don’t have the green skin, no one will even know they are eating zucchini bread!

I add the streusel topping about 10 minutes into the baking time so it doesn’t get too  brown. This recipe is also great with a cup of mini chocolate chips added in instead of the blueberries.  Chocolate just makes everything better, doesn’t it?

Blueberry Zucchini Bread with Streusel

You can also make this in mini loaf pans if you want more loaves to giveaway.  You can also try a few different variations – just plain old zucchini bread.  Zucchini bread with blueberries and streusel topping and then zucchini bread with just streusel topping and no blueberries.  Have to say though, my favorite was the one with blueberries and streusel topping!

So if you don’t have any zucchini in your garden ask a neighbor or just pick one up on your next trip to the grocery store like I had to because zucchini season is over in our garden.

Some of my other favorite quick bread recipes:

• Lemon Poppyseed Bread
• Banana Bread
• Peanut Butter and Jelly Banana Bread

Some of my favorite kitchen tools for making Blueberry Zucchini Bread:

MAGNETIC MEASURING SPOONS – I love these things.  They are magnetic so they stay together in the drawer!

9 x 5 CERAMIC LOAF PAN – the perfect size for the perfect loaf of bread.

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Blueberry Zucchini Bread Recipe

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4.5 from 2 votes

Blueberry Zucchini Bread

Blueberry Zucchini Bread is a delicious, dressed up version of my favorite zucchini bread complete with a streusel topping.  This blueberry zucchini bread is better than any blueberry muffin you will find.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Author Leigh Anne Wilkes

Ingredients

Bread:

• 3 C flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 Tbsp cinnamon
• 3 eggs
• 1 C canola oil
• 2 C sugar
• 3 tsp vanilla
• 2 C grated zucchini
• 2 C fresh blueberries

Streusel Topping:

• 1/2 C old fashioned oats
• 1/2 C brown sugar
• 1/4 C flour
• 1/2 tsp cinnamon
• 1/4 C butter

Instructions

• Grease bread pans - two 8 x 4 or 5 mini loaf pans.
• Preheat oven to 325 degrees.
• Add flour, salt, baking powder, soda and cinnamon together in a bowl.
• In another bowl mix together the eggs, oil, vanilla and sugar.
• Add in bowl of flour mixture and mix well.
• Stir in zucchini and fold in blueberries.
• Pour batter into prepared pans.
• Bake 40-60 minutes or until a toothpick comes out clean.
• Add streusel topping about 10-15 minutes into baking time if desired.
• Cool in pan for 15 minutes and then remove bread from pans and cool on rack.

Topping:

• Mix together until butter is well mixed in.
• Sprinkle over the top of the bread about 10-15 minutes into baking time.

Nutrition

Calories: 810kcal | Carbohydrates: 114g | Protein: 9g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 533mg | Potassium: 355mg | Fiber: 3g | Sugar: 68g | Vitamin A: 405IU | Vitamin C: 14.2mg | Calcium: 82mg | Iron: 3.4mg

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Originally posted September 2011