Description
Day 3 of a week’s worth of zucchini bread recipes: Crumb-Topped Blueberry Zucchini Bread.
Ingredients
- FOR THE BREAD:
- 3 cups All-purpose Flour
- 1 teaspoon Fine Salt
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- 1 Tablespoon Ground Cinnamon
- 3 whole Large Eggs
- 1 cup Canola Or Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 2-¼ cups Granulated Sugar
- 2 cups Grated Zucchini
- 2 cups Fresh Blueberries
- FOR THE TOPPING:
- ⅔ cups All-purpose Flour
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar
- 1 teaspoon Ground Cinnamon
- 8 Tablespoons Salted Butter, Melted
- ¼ cups Fresh Blueberries
- FOR THE BREAD:
- 3 cups All-purpose Flour
- 1 teaspoon Fine Salt
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- 1 Tablespoon Ground Cinnamon
- 3 whole Large Eggs
- 1 cup Canola Or Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 2-¼ cups Granulated Sugar
- 2 cups Grated Zucchini
- 2 cups Fresh Blueberries
- FOR THE TOPPING:
- ⅔ cups All-purpose Flour
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar
- 1 teaspoon Ground Cinnamon
- 8 Tablespoons Salted Butter, Melted
- ¼ cups Fresh Blueberries
Preparation
Preheat oven to 350 F. Prepare two 8×4-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 (except the blueberries) and sprinkle evenly over both loaves. Then 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. Remove pans from oven. Cool in the pans for 10-15 minutes, then remove from pan and place on a cooling rack. Cool completely. Store leftovers in an airtight container.
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