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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.
Course
Bread
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
servings
Calories
810
kcal
Author
Leigh Anne Wilkes
Equipment
Loaf Pan (9x5)
Mini Loaf Pan
Measuring Cups
Ingredients
Bread:
3
cups
all purpose flour
1
tsp
baking soda
1
tsp
baking powder
1
tsp
salt
1
Tbsp
cinnamon
3
eggs
1
cup
canola oil
2
cups
sugar
3
tsp
vanilla
2
cups
grated zucchini
2
cups
fresh blueberries
Streusel Topping:
1/2
cup
old fashioned oats
1/2
cup
brown sugar
1/4
cup
flour
1/2
tsp
cinnamon
1/4
cup
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:
810
kcal
|
Carbohydrates:
114
g
|
Protein:
9
g
|
Fat:
36
g
|
Saturated Fat:
6
g
|
Cholesterol:
76
mg
|
Sodium:
533
mg
|
Potassium:
355
mg
|
Fiber:
3
g
|
Sugar:
68
g
|
Vitamin A:
405
IU
|
Vitamin C:
14.2
mg
|
Calcium:
82
mg
|
Iron:
3.4
mg