Crumb-Topped Blueberry Zucchini Bread Recipe

Name: Crumb-Topped Blueberry Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 3 cups All-purpose Flour; 1 teaspoon Fine Salt; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1 Tablespoon Ground Cinnamon; 3 whole Large Eggs; 1 cup Canola Or Vegetable Oil; 1 Tablespoon Pure Vanilla Extract; 2-1/4 cups Granulated Sugar; 2 cups Grated Zucchini; 2 cups Fresh Blueberries; FOR THE TOPPING:; 2/3 cups All-purpose Flour; 1/2 cups Granulated Sugar; 1/2 cups Light Brown Sugar; 1 teaspoon Ground Cinnamon; 8 Tablespoons Salted Butter, Melted; 1/4 cups Fresh Blueberries

Servings: persons

FOR THE BREAD:
3 cups All-purpose Flour
1 teaspoon Fine Salt
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1 Tablespoon Ground Cinnamon
3 whole Large Eggs
1 cup Canola Or Vegetable Oil
1 Tablespoon Pure Vanilla Extract
2-1/4 cups Granulated Sugar
2 cups Grated Zucchini
2 cups Fresh Blueberries
FOR THE TOPPING:
2/3 cups All-purpose Flour
1/2 cups Granulated Sugar
1/2 cups Light Brown Sugar
1 teaspoon Ground Cinnamon
8 Tablespoons Salted Butter, Melted
1/4 cups Fresh Blueberries

1
Preheat oven to 350 F. Prepare two 8x4-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.
2
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.
3
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.

1726

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BREAD:, 3 cups All-purpose Flour, 1 teaspoon Fine Salt, 1 teaspoon Baking Powder, and more.

Yes, Crumb-Topped Blueberry Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crumb-Topped Blueberry Zucchini Bread

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