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This is a yummy recipe that I make using zucchini from my garden and the blueberries we pick every July. My daughter thinks it’s just blueberry bread because she won’t eat zucchini unless it’s fried.
Preheat oven to 350 degrees F. Lightly grease 2 standard size loaf/bread pans.
In a large bowl, beat the eggs, oil, vanilla and sugar. Fold in the zucchini. In a separate bowl, combine the flour (minus 2 tablespoons which you should reserve), salt, baking powder, baking soda, cinnamon, and nutmeg. Add the dry ingredients to the egg mixture.
Dust the reserved 2 tablespoons of flour over the blueberries to coat. This will ensure that they do not sink to the bottom of the pan. Gently fold in the blueberries. Pour the batter into the bread pans.
Make the crumb topping by combining the flour, sugars, cinnamon, pecans and butter together with your hands. Sprinkle over the top of the loaves.
Bake for 50 -60 minutes until a knife inserted in the center of the loaf comes out clean. Cool for about 20 minutes in the pans before turning onto a wire rack to cool completely.
This makes 2 loaves.