Blueberry Zucchini Bread by Amanda McCullah

BLUEBERRY ZUCCHINI BREAD

3 eggs, lightly beaten
1 cup oil
3 tsp. vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 Tbsp. cinnamon
1 pint fresh blueberries

Preheat oven to 350. Lightly grease 2 loaf pans. Beat together eggs, oil, vanilla and sugar. Fold in zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon. Gently fold in blueberries. Pour in pans. Sprinkle with oatmeal crunch topping (see below). Bake 50 minutes or until done.

OATMEAL CRUNCH TOPPING
1/2 cup brown sugar
1/2 cup flour
1/2 cup butter
2/3 cup oats
1 Tbsp. cinnamon

Mix brown sugar and flour, cut in butter. Add oats and cinnamon.


***I received this recipe from a dear friend and made it for my Christmas tea. It is excellent and very moist (my regular zucchini bread recipe is a little on the dry side). The blueberries and oatmeal crumb topping gives it that "something extra". I used my very own home grown zucchini from the garden this summer.