It is the end of summer but my garden is still overflowing with zucchini. I've tried many zucchini bread recipes but this one is the best so far. It's sweet, moist, full of blueberries, and topped with a yummy sugar-cinnamon crumb topping. My toddler ate two huge slices and would have eaten more. I've never baked zucchini bread with blueberries before, but now I don't think I could make it any other way.
Blueberry Zucchini Bread
Servings: 2 loaves
3 cups all-purpose flour + 1/2 tbsp. extra
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. cinnamon
1 cup canola or vegetable oil
3 tsp. vanilla extract
2 1/4 cups granulated sugar
2 cups shredded zucchini
1 pint fresh blueberries
1/4 cup light brown sugar, packed
1/4 tsp. cinnamon
Preheat the oven to 350°. Butter and flour two loaf pans. Set aside. In a medium bowl, whisk together the 3 cups of flour, salt, baking powder, baking soda, and cinnamon. Set aside. Lightly toss the blueberries with 1/2 tbsp. flour and set aside.
In an electric mixing bowl fitted with a paddle attachment, add the eggs and beat on medium speed until lightly beaten. Beat in the oil, vanilla, and sugar on medium speed until well blended. Add the zucchini and mix on low until incorporated. Slowly mix in the dry ingredients on low just until combined. Gently fold in the blueberries using a spatula. Pour the batter into the prepared loaf pans.
To prepare the crumb topping, in a small bowl, whisk together the brown sugar and cinnamon. Sprinkle the topping evenly over the two loaves. Bake for 65-75 minutes or until a toothpick inserted into the center comes out clean. Let the loaves cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Source: adapted from All Recipes