Blueberry Zucchini Bread with Coconut Crumb Topping

Makes 24-30 medium sized muffins or 4 medium sized loaves or 2 large loaves

Bread/Muffin Mix:
3 eggs
2 cups shredded zucchini
1 cup vegetable or canola oil (feel free to modify to 1/2 cup applesauce, 1/2 cup oil)
2 cups granulated sugar
1-2 teaspoons lemon zest
3 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup sweetened shredded coconut (optional)
2 cups (or 1 pint) fresh blueberries

Crumb Topping:
1/2 cup quick or old fashioned oats, uncooked
1 cup all-purpose flour
1 teaspoon cinnamon
1 cup light brown sugar
2/3 cup unsalted butter, chilled and diced
1/2 cup sweetened shredded coconut

Preheat oven to 350 degrees F.   Line muffin tins with cupcake liners or spray loaf pans with non-stick cooking spray.

Mix together the eggs, zucchini, oil, granulated sugar, lemon zest and vanilla extract until well combined.  In a separate bowl - combine flour, baking powder, salt, baking soda and cinnamon.  Gently pour dry ingredients into wet mixture and stir until incorporated.  Fold in coconut (optional) and blueberries.  Pour into paper lined cups (3/4 full) or into greased loaf pans.

For the crumb topping:  pour all ingredients in a bowl and mix together using a fork of pastry cutter.  Mixture is ready when the ingredients start to hold together but crumble easily.  Place 1-2 heaping tablespoons crumb topping onto each individual muffin or split in four (or halves) if using loaf pans.

Cooking times will vary by oven (as always), but 20-25 minutes is usually perfect for my muffins, 35-40 minutes for my medium loaves and 45-55 minutes for my large loaves.  Bread/Muffins are done when a toothpick inserted into center comes out clean.