Blueberry Zucchini Bread with Cinnamon Crumble

A stack of two slices of Blueberry and Zucchini Bread with butter on top on a plate.

Blueberry Zucchini Bread with Cinnamon Crumble

Prep Time: 15 MinutesCook Time: 50–60 MinutesTotal Time: 1 Hour 15 MinutesYield: 1 LoafServings: 10–12 slices This Blueberry Zucchini Bread is moist, tender, and packed with juicy blueberries. Finished with a buttery cinnamon crumble topping, it's perfect for breakfast, brunch, or snacking.

Prep Time15

Cook Time1

Total Time1 15

Servings:

Calories: 324kcal

Author: Karin and Ken

Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon ground cinnamon
2 large eggs
½ cup vegetable oil
¾ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract
1 cup zucchini (on average one average medium sized) shredded, lightly squeezed if very wet
1 cup fresh blueberries or frozen NOT THAWED
1 tablespoon all-purpose flour for tossing blueberries

Cinnamon Crumble Topping

¼ cup all-purpose flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon
3 tablespoons cold butter cubed

Instructions

Preheat oven to 350°F and grease or line a 9x5 loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, whisk together eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
Stir shredded zucchini into the wet mixture.
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
In a small bowl, combine flour, brown sugar, and cinnamon for the crumble topping.
Cut in the cold butter using a fork or your fingers until the mixture forms coarse crumbs.
Pour batter into the prepared loaf pan and spread evenly.
Sprinkle crumble evenly over the top of the batter.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs attached.
Allow bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Step 1: Prepare the pan and dry ingredients.Preheat the oven to 350°F and grease or line a 9x5 loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 2: Mix the wet ingredients.In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. Stir in the shredded zucchini.
Step 3: Combine the batter.Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Step 4: Add the blueberries.Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
Step 5: Make the crumble and assemble.Mix the crumble ingredients together until coarse crumbs form. Spread the batter into the prepared pan and sprinkle the crumble evenly over the top.
Step 6: Bake and cool.Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes before transferring to a wire rack.

Notes

Storage
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. This bread also freezes well for up to 2 months.
Tips
● Don’t skip tossing the blueberries in flour—this helps prevent sinking.
● Lightly squeezing zucchini prevents excess moisture and a gummy texture.
● For extra crunch, sprinkle a little extra crumble before baking

Nutrition