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Moist Wild Blueberry Zucchini Bread with Almond Streusel

wild blueberry zucchini bread - featured image
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A moist and flavorful zucchini bread studded with wild blueberries and topped with a crunchy almond streusel, perfect for breakfast, snacks, or gifts.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • 1 cup wild blueberries, fresh or frozen (do not thaw if frozen)
  • ½ cup sliced almonds (toasted lightly)
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray.
  2. Grate zucchini finely and squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, beat granulated sugar, brown sugar, and eggs until light and fluffy (2-3 minutes).
  5. Add vegetable oil and vanilla extract to the wet mixture and mix until combined.
  6. Fold grated zucchini gently into the wet mixture.
  7. Gradually add dry ingredients to wet ingredients, folding gently with a spatula until just incorporated. Avoid overmixing.
  8. Carefully fold in wild blueberries. If using frozen, do not thaw to prevent bleeding.
  9. In a small bowl, combine sliced almonds, brown sugar, flour, and cinnamon. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  10. Pour batter into prepared loaf pan and smooth the top gently.
  11. Sprinkle almond streusel evenly over the batter.
  12. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if topping browns too quickly.
  13. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Toss blueberries in a teaspoon of flour before folding to prevent sinking. Toast almonds lightly for extra flavor. Tent bread with foil if topping browns too fast. Let bread cool completely before slicing for best texture.

Nutrition

Keywords: wild blueberry zucchini bread, almond streusel, quick bread, moist zucchini bread, blueberry bread, easy baking, healthy quick bread

Find it online: https://noshbelle.com/moist-wild-blueberry-zucchini-bread-with-almond-streusel-easy-recipe/