Crumb-Topped Blueberry Zucchini Bread

Preheat oven to 350 F. Prepare two 8×4-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.

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.

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.