Crumb-Topped Blueberry Zucchini Bread

from ButterYum

makes two 8x4-inch loaves

Ingredients

Bread:

• • 3 cups all purpose flour

  • 1 teaspoon fine salt

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 tablespoon ground cinnamon

  • 3 large eggs

  • 1 cup canola or vegetable oil

  • 1 tablespoon vanilla extract

  • 2 1/4 cups granulated sugar

  • 2 cups shredded zucchini

  • 2 cups fresh blueberries, washed and stemmed (plus 1/4 cup for garnish)

Topping:

• • 2/3 all purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar

  • 1 teaspoon ground cinnamon

  • 8 tablespoons salted butter, melted

Directions

• 1. Preheat oven to 350F.

  2. Prepare two 8x4-inch loaf pans by coating with oil/flour spray.

  3. In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon; set aside.

  4. In a larger mixing bowl, combine eggs, oil, vanilla, sugar, zucchini, and blueberries.

  5. Stir in reserved dry ingredients and pour into prepared loaf pans.

  6. In a small bowl, combine the ingredients for the topping and sprinkle evenly over both loaves; garnish with reserved blueberries.

  7. Bake in the center of the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

  8. Cool for 10-15 minutes, remove from pan and place on cooling rack.

  9. Cool completely. Store leftovers in an airtight container.