Crumb-Topped Blueberry Zucchini Bread

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.

Best Ever Blueberry Muffins

Happy National Blueberry Muffin Day!  I posted this recipe a couple of years ago, but it's so good, I felt the need to share it again.  Of all the blueberry muffin recipes I've tried, this one is quite simply the best.  I think you'll agree. 

Items used to make this recipe:

(affiliate links)

• professional cupcake/muffin pan https://amzn.to/3zGjVi0

• baking spray https://amzn.to/4bHltFT

• pure vanilla extract https://amzn.to/463mXZI

• foil cupcake/muffin liners https://amzn.to/3XWvXOp

• grease-proof cupcake/muffin liners https://amzn.to/3zOqWNG

• Mary Hunt Cheap Skate in the Kitchen https://amzn.to/3zGi9xl

---

Best Ever Blueberry Muffins

Printable Recipe

makes 12-16 standard size muffins  

Ingredients

Muffins:

• 8 tablespoons unsalted butter, softened to room temperature

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoons pure vanilla extract

• 1/2 cup milk

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 2 1/2 cups blueberries (fresh or frozen)

Topping:

• 1 tablespoon granulated sugar (I like to use sanding sugar)

• 1/4 teaspoon freshly ground nutmeg (cinnamon works well too)

Directions

1. Preheat oven to 375F.

2. Prepare a 12-cup muffin pan by spraying well with baking spray or line each cup with a foil liner or grease-proof liner (regular paper will stick terribly).

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

4. Using a fork, mash 1/2 cup of blueberries; set aside.

5. In a small bowl, mix together 1 tablespoon granulated sugar and nutmeg; set aside.

6. Using a hand mixer, cream butter and 1 cup sugar together in a medium bowl until creamy and light in color; add eggs, vanilla, and 1/2 cup of mashed blueberries.

7. Add 1/2 of the flour mixture; mix just until the dry ingredients are incorporated.

8. Add 1/2 of the milk and mix just until combined.

9. Repeat with the remaining flour mixture, followed by the remaining milk.

10. Fold in the remaining 2 cups of whole blueberries.

11. Portion batter evenly into muffin cups and sprinkle with sugar/nutmeg topping.

12. Bake 25-30 minutes.

Notes

• This recipe works equally well with as little 1 1/2 cups of blueberries.

• For the topping, I sometimes substitute cinnamon for the nutmeg.

• I also like to sprinkle vanilla sugar on top of the muffins.

• Batter makes nice mini bread loaves too.

• A tip from the author - you can freeze the muffins for up to two months before baking - just portion the batter into foil-lined muffin pan and place in the freezer until the batter is firm, then pop the frozen muffins out of the pan and store in a freezer-safe container. When you want freshly baked muffins, simply pop the frozen batter-filled foil cups back into a muffin pan and bake as directed; adding 5-6 minutes to the total baking time.

recipe adapted from Mary Hunt, Cheapskate in the Kitchen