Fall Harvest Blueberry Zucchini Bread

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 large bread loaf pans or 4 mini-loaf pans. Mix together the ingredients to coat the pan, then shake the mix around the greased loaf pans, like you would flouring the pan (optional).

2. For the bread, in a large bowl, beat together the eggs, oil, applesauce, vanilla, granulated sugar, and brown sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pans.

3. For the topping, in a seperate small bowl, mix together flour, sugar, cinnamon, and oatmeal. Cut in butter until crumbly. Sprinkle on top of bread mixture.

4. Bake 1 hour and 20 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 15 minutes in pans, then turn out onto wire racks to cool completely. Recipe also freezes well.