Blueberry Zucchini Bread

By srumbel

Blueberry Zucchini Bread with Streusel Topping is the perfect way to use up garden fresh zucchini! Blueberries take typical zucchini bread to the next level, yum!
from mostlyhomemademomccc

Ingredients

• For the streusel topping:
• 2 cups shredded zucchini ((about 2 medium zucchini))
• 3 eggs
• 3/4 cup unsweetened applesauce
• 1/4 cup oil
• 2 1/4 cups sugar
• 1 1/2 tsp vanilla extract
• 3 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp cinnamon
• 2 cups blueberries
• 1/4 cup cold butter
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/4 cup sugar
• 2 tsp cinnamon

Preparation

Step 1

Place shredded zucchini in a clean kitchen towel and wring out any extra moisture; set aside.

In the bowl of a stand mixer, blend eggs, applesauce, oil, sugar, and vanilla.

Add in zucchini and mix well.

Gradually add flour to mixer bowl, one cup at a time, while mixer is set to low speed.

Add in salt, baking powder, baking soda, and cinnamon and mix once more.

Remove bowl from mixer and gently fold in blueberries.

Spread batter even among two greased loaf pans.

In a smaller bowl, blend streusel topping ingredients with a pastry blender or two knives.



Sprinkle streusel evenly over pans.

Bake at 350 degrees for 50 minutes – 1 hour or until a cake tester comes out clean. (Cover breads with foil for the last 15 minutes if top is getting over browned.)

Recipe makes 2 loaves.