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Moist Blueberry Zucchini Bread Recipe with Lemon Streusel and Vanilla Drizzle

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A moist and flavorful zucchini bread bursting with blueberries, topped with a tangy lemon streusel and a sweet vanilla drizzle. Perfect for breakfast or brunch, this recipe is forgiving and delicious.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar (200g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup fresh or frozen blueberries (150g)
  • ½ cup all-purpose flour (60g) for lemon streusel
  • ⅓ cup granulated sugar (65g) for lemon streusel
  • 1 teaspoon lemon zest (from about 1 small lemon)
  • 6 tablespoons cold unsalted butter (85g), cut into small cubes
  • 1 cup powdered sugar (120g) for vanilla drizzle
  • 1 teaspoon pure vanilla extract for vanilla drizzle
  • 2–3 tablespoons milk (30–45ml) for vanilla drizzle

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5 inch loaf pan or line it with parchment paper.
  2. Prepare the lemon streusel: In a small bowl, combine ½ cup flour, ⅓ cup sugar, and lemon zest. Add the cold, cubed butter. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups flour, baking soda, baking powder, salt, and cinnamon.
  5. Cream sugar and oil: In another large bowl, beat granulated sugar and vegetable oil together until well combined. Add the eggs one at a time, beating well after each. Stir in vanilla extract.
  6. Gently fold the grated zucchini and blueberries into the wet mixture, being careful not to break the blueberries.
  7. Gradually add the flour mixture to the wet ingredients, folding gently until just combined.
  8. Pour batter into prepared loaf pan and sprinkle the lemon streusel over the top.
  9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Tent with foil after 40 minutes if streusel browns too fast.
  10. Let the bread cool in the pan on a wire rack for 15 minutes, then remove from pan and cool completely.
  11. Make the vanilla drizzle: In a small bowl, whisk powdered sugar, vanilla extract, and milk together until smooth and pourable. Drizzle over the cooled loaf.
  12. Slice and serve.

Notes

Squeeze out zucchini moisture to prevent soggy bread. Toss blueberries in flour before folding to prevent sinking. Tent with foil if streusel browns too quickly. Let bread cool completely before drizzling vanilla glaze to keep drizzle defined. Bread cracks on top are normal and indicate proper baking.

Nutrition

Keywords: blueberry zucchini bread, lemon streusel, vanilla drizzle, breakfast bread, moist zucchini bread, quick bread, healthy baking

Find it online: https://snappyspoon.com/moist-blueberry-zucchini-bread-recipe-with-lemon-streusel-and-vanilla-drizzle-perfect-for-breakfast/