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Blog

Crumb-Topped Blueberry Zucchini Bread

Patricia Reitz

Crumb-Topped Blueberry Zucchini Bread - 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 from this series, click on the links below:

Crumb-Topped Blueberry Zucchini Bread

makes two 8-4-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
  • 2 1/4 cups granulated sugar
  • 2 cups shredded zucchini
  • 2 cups fresh blueberries, washed and stemmed (plus 1/4 cup for garnish)

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.
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