| Blueberry Zucchini Bread |
Recipe Type: Quick Bread, Dessert
Author:
Prep time: 20 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 40 mins
Serves: 2 loaves
My kids claim they don’t like zucchini bread but love this version!
Ingredients
- Bread
- 3 eggs, lightly beaten
- 1 cup Vegetable oil
- 3 tsp. vanilla extract
- 2 cups white sugar
- 1/4 cup brown sugar
- 2 1/2 cups shredded zucchini, drained
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. cinnamon
- 2 cups fresh or frozen blueberries
- Crumb Topping
- 2/3 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 brown sugar
- 1 tsp. cinnamon
- 1 stick softened butter
Instructions
- Preheat oven to 350 degrees F. Lightly grease 2 loaf pans.
For the crumb topping:
- In a medium bowl, stir together the sugars, flour and cinnamon for the crumb topping. Mix in butter with a fork or stand mixer just until the topping is crumbly. Set aside.
For the bread batter:
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Sift in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. divide the batter into the prepared loaf pans. Sprinkle the prepared crumb topping evenly over the top of the unbaked breads.
- Bake for about 1 hour and 20 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
