Crumb-Topped Blueberry Zucchini Bread
Patricia @ ButterYum
Continuing this week's series featuring a different zucchini bread recipe each day, I give you this wonderful Crumb-Topped Blueberry Zucchini Bread. This recipe makes 2 loaves. To see other zucchini bread recipes, click on the links below:
Items used to make this recipe:
(affiliate links)
professional baking pan https://amzn.to/2OS5onw
box grater https://amzn.to/2M6OKCI
the best vanilla extract https://amzn.to/3HanYSv
baker's joy https://amzn.to/3KN95rv
Crumb-Topped Blueberry Zucchini Bread
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 (use the best!)
2 1/4 cups granulated sugar
2 cups shredded zucchini
2 cups fresh blueberries, washed and stemmed (plus 1/4 cup for garnish)
Crumb 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
Preheat oven to 350F.
Prepare two 8x4-inch loaf pans by coating with oil/flour spray.
In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon; set aside.
In a larger mixing bowl, combine eggs, oil, vanilla, sugar, zucchini, and blueberries.
Stir in reserved dry ingredients and pour into prepared loaf pans.
In a small bowl, combine the ingredients for the topping and sprinkle evenly over both loaves; garnish with reserved blueberries.
Bake in the center of the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10-15 minutes, remove from pan and place on cooling rack.
Cool completely. Store leftovers in an airtight container.