Ingredients

The following ingredients have 12 Servings
  • 3 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon cinnamon
  • 3 cups all purpose flour, (regular or gluten-free (I recommend Cup4Cup gluten-free flour for best taste))
  • 2 cups shredded zucchini, (about 1 medium zucchini)
  • 2 cups (1 pint) blueberries, (fresh or frozen)
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon

Instruction

  • Preheat the oven to 350ºF. Spray 2 8X4-inch pans with cooking spray. Line the bottom of the loaf pans with cut-to-size wax paper or parchment. Spray paper and set aside.
  • In a large bowl beat together the eggs, oil, vanilla, and sugar until very well combined. Add salt, baking powder, baking soda, and cinnamon. Beat well. Add flour and mix until just combined.
  • Stir in the zucchini, then gently fold in blueberries. Transfer between the 2 loaf pans.
  • Combine the topping ingredients and sprinkle over the top of the batter. Bake for 50 minutes (5-10 longer if using gluten-free flour) or until knife inserted at center comes out clean. Cool 10 minutes in pan and then turn onto wire rack to cool completely.
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