Blueberry Zucchini Bread

We have zucchinis!  This year we experimented with a raised bed and planted as much as we could. Why didn’t we do this sooner?  I love the cherry tomatoes, the basil, the zucchini.  We are patiently waiting on everything else-I don’t even remember all that we planted.

I love this bread-a special treat, so delicious.

This recipe makes six mini-loaves.  Perfect for sharing.

3 eggs

1 cup vegetable oil

3 teaspoons vanilla extract

2 cups white sugar

2 cups shredded zucchini

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

3 teaspoons ground cinnamon

1 pint fresh blueberries

Preheat oven to 350 degrees.  Lightly grease mini-loaf pans.

In a bowl, beat together eggs, oil, vanilla, and sugar.  Fold in the zucchini.  Beat in the flour, salt, baking powder, baking soda, and cinnamon.  Fold in blueberries and transfer to mini-loaf pans.

You can choose to add this crumb topping (it is my favorite part):

Mix together 4 TBS butter, 3/4 cup flour, 3/4 cup brown sugar.  Sprinkle on top of each loaf.

Here’s what a loaf looks like with the crumb topping.

Bake for 40 minutes or until a knife inserted in center comes out clean.   Cool in pans.