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

Printable Recipe

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

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.