Blueberry Zucchini Bread

Ingredients

Original recipe makes 4 mini-loaves (that is what directions say, I find it makes 1 large loaf and 3 mini loaves)

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 cups white sugar
• • 1/4 cups brown sugar
• 3 cups shredded zucchini
• 3 cups all-purpose flour

• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• dash of nutmeg
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Optional Crumb Topping

2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts (or oatmeal, which is what I use) and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, nutmeg and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.