Blueberry & Cinnamon Crumble Bread

Soft, perfectly spiced and bursting with tart blueberries, this crumble bread tastes anything but healthy! The crunchy cinnamon-oat topping takes this secretly good-for-you bread to the next level!

I love blueberry crisps and crumbles. There is just something about the crunchiness of the topping that makes those desserts so addictive! This blueberry cinnamon crumble bread is a twist on blueberry crisp, while still being perfect for a healthy breakfast. And, to make things even better, I’ve snuck in a whole cup of zucchini! You’ll never taste the hidden veggies; only sweet blueberries and crunchy oat topping. Take a look at all of the nutritious ingredients included in this recipe:


Whole Wheat Flour~ This is my go-to flour for muffins and quick breads because it is higher in fiber and nutrients. And, it can still make a delicious, soft loaf!

Brown Sugar~ You can use white sugar in this recipe if you wish, but I prefer brown because the flavor is better. Also, you could try substituting the sugar for honey or maple syrup. I have not tried this, but feel free to experiment!

Baking Powder, Baking Soda and Salt~ The baking powder and soda leaven the loaf evenly while the salt elevates flavor.

Ground Cinnamon~ This ingredient is super important in this recipe! So much flavor comes from this spice and I do not recommend omitting it.

Eggs~ These bind ingredients together and create a perfect texture. You can try substituting flax eggs, but the result will be a gummy, flatter loaf.

Shredded Zucchini~ Tons of moisture comes from this secret ingredient. Make sure that your zucchini is shredded finely enough so that it is undetectable in the bread. If you look closely at a slice, you’ll see green flecks, but the blueberries hide that for the most part. You certainly can’t taste it!

Mashed Banana~ Bananas add moisture and sweetness without excess fat. You could substitute unsweetened applesauce if you prefer.

Vanilla Extract~ Adds an extra layer of flavor that pairs wonderfully with the cinnamon.

Blueberries~ One of the top superfoods, these berries pack antioxidants, nutrients and lots of flavor into one bite. I used fresh blueberries but you could use frozen instead. Just be aware that your batter may be dyed a grayish blue color if you use frozen berries.

Crumble Topping Ingredients

Rolled Oats~ You can use old fashioned or quick oats, but do not use steel cut. I also love substituting half of the oats for chopped walnuts or pecans if I have them on hand!

Brown Sugar and Cinnamon~ Adds the perfect amount of sweetness and flavor.

Canola Oil~ I used canola oil but you can use vegetable oil, melted coconut oil or even melted margarine or butter. If you wanted to make the topping fat-free, you could try substituting unsweetened applesauce or maybe milk but I cannot vouch for how that would turn out.

The Dance

This blueberry and cinnamon crumble bread is super easy to put together. The hardest part is shredding the zucchini! My Chocolate Zucchini Bread post goes into a little bit more detail on shredding zucchini and you can access that post by clicking the link here:

Other than that, the steps are straightforward: Whisk together the dry ingredients, add the wet ingredients and gently stir together into a batter before folding in the blueberries.

Spread the batter into a greased loaf pan before stirring together the crumble topping ingredients in a separate bowl.

Sprinkle topping on batter and bake until knife inserted into the center of the bread comes out clean. Slice and enjoy the heavenly taste of spicy cinnamon, juicy blueberries and brown sugar!


Blueberry & Cinnamon Crumble Bread

Soft, perfectly spiced and bursting with tart blueberries, this crumble bread tastes anything but healthy! The crunchy cinnamon-oat topping takes this secretly good-for-you bread to the next level!
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 145 kcal


  • 1 9"x5" loaf pan


  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup shredded zucchini packed
  • 1/2 cup mashed banana about 1 large banana
  • 1 tbsp vanilla extract
  • 1 heaping cup blueberries

Crumble Topping Ingredients

  • 1/3 cup rolled oats old-fashioned or quick
  • 1 tsp ground cinnamon
  • 2 tbsp brown sugar
  • 1 tbsp oil


  • Preheat your oven to 350 degrees fahrenheit and grease a 9×5 in loaf pan with cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon.
  • To the flour mixture, add the brown sugar, eggs, mashed banana, shredded zucchini and vanilla extract. Stir together until just combined.
  • Gently fold in blueberries and spread the batter into your prepared loaf pan.
  • In a small bowl, stir together the crumble topping: rolled oats, ground cinnamon, brown sugar and oil. Sprinkle topping over the batter.
  • Place the pan in your preheated oven and bake the loaf 60-70 minutes or until a knife inserted into the center comes out clean. Allow to cool before slicing and serving.


*I love substituting chopped walnuts or pecans for half of the oats in the topping if I have them on hand!
*Store leftover slices in an airtight container in the fridge for up to 3 days. After 3 days, freeze the slices for up to 3 months. Be sure to thaw bread in the microwave or overnight in the fridge before eating.
*You can turn this loaf into muffins if you wish. Simply grease about 18 muffin cups (you will need a 12-count muffin tin and a 6-count muffin tin or you will need to bake in batches) and divide the batter evenly. Sprinkle about a tablespoon of topping onto each muffin and bake for 18-20 minutes.
Keyword blueberry, easy, healthy, zucchini

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