Blueberry Zucchini Bread

Looking for something different to do with your blueberries? Got a lot of zucchini from the garden, but the family rolls their eyes at the thought of you baking another batch of plain 'ol zucchini bread? Well try this delectable recipe that combines the two! It's moist and flavorful, and won't likely be around for very long. It has just the right amount of cinnamon to complement the blueberries without being overpowering.

Blueberry Zucchini Bread

3 eggs, lightly beaten 
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Crumb Topping:
1/3 cup Flour
1/4 cup Brown sugar
1/4 cup White sugar
1/2 teaspoon Cinnamon 
1/2 stick softened butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 regular or 4 mini-loaf pans. 

In a large bowl, beat together the eggs, oil, vanilla, and 2-1/4 cups sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and 1 tablespoon cinnamon. Toss blueberries in a small amount of flour, just to coat (this will keep them from sinking to the bottom of the pan). Gently fold blueberries into batter. Transfer to the prepared pans. 

Combine crumb topping ingredients with pastry blender; sprinkle over batter.

Bake in the preheated oven 50 minutes for mini loaves, 1 hour 15 minutes for regular loaves. Check for doneness by inserting a knife in the center of loaf - if it comes out clean it is done. Cool 20 minutes in pans, then turn out onto wire racks to cool completely (carefully - try not to disturb that delicious crumb topping!). Serve warm topped with butter or jam. Store leftovers in the refrigerator - if you have any!

Adapted from a recipe on www.allrecipes.com

Linkups: