↞ recipe box start page
Category: Quick Breads
Prep Time: Cook Time: Total Time:
For the Crumb Topping:
6 Tbsp. brown sugar
6 Tbsp. all-purpose flour
1 teaspoon cinnamon
1/8 cup oatmeal
1 1/2 Tbsp. cold butter
For the Bread:
2 eggs
1/2 cup canola oil
1 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 cups grated zucchini
1 cup blueberries
To make the topping: In a medium bowl, mix brown sugar, flour, cinnamon and oatmeal. Using your fingers, blend the butter into the other ingredients until well mixed. Mixture will be crumbly but should stick together in clumps when you squeeze it. Set aside.
To make the bread: Preheat oven to 325 degrees F. Grease and flour a loaf pan. Set aside.
In a medium bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
In a large mixing bowl, beat eggs with a whisk until slightly foamy. Add the oil, sugar and vanilla to the beaten eggs, and mix till well blended. Slowly add the dry ingredients to the wet until well incorporated, but do not overmix.
Using a spatula, fold in the grated zucchini and blueberries. Stir by hand until thoroughly combined but try and not break up the blueberries.
Sprinkle a 1/3 of the crumble mixture into the bottom of the greased and floured loaf pan. Carefully pour the batter into the pan and evenly sprinkle the remaining crumble topping over the batter. It's okay to have some larger pieces of crumble on top of the bread.
Place the pan into a preheated oven and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 20 minutes in pan before inverting onto a wire rack to cool completely.
view more member recipes
BLUEBERRY ZUCCHINI CRUMBLE BREAD
view my recipes
print
save
Category: Quick Breads
Prep Time: Cook Time: Total Time:
For the Crumb Topping:
6 Tbsp. brown sugar
6 Tbsp. all-purpose flour
1 teaspoon cinnamon
1/8 cup oatmeal
1 1/2 Tbsp. cold butter
For the Bread:
2 eggs
1/2 cup canola oil
1 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 cups grated zucchini
1 cup blueberries
To make the topping: In a medium bowl, mix brown sugar, flour, cinnamon and oatmeal. Using your fingers, blend the butter into the other ingredients until well mixed. Mixture will be crumbly but should stick together in clumps when you squeeze it. Set aside.
To make the bread: Preheat oven to 325 degrees F. Grease and flour a loaf pan. Set aside.
In a medium bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
In a large mixing bowl, beat eggs with a whisk until slightly foamy. Add the oil, sugar and vanilla to the beaten eggs, and mix till well blended. Slowly add the dry ingredients to the wet until well incorporated, but do not overmix.
Using a spatula, fold in the grated zucchini and blueberries. Stir by hand until thoroughly combined but try and not break up the blueberries.
Sprinkle a 1/3 of the crumble mixture into the bottom of the greased and floured loaf pan. Carefully pour the batter into the pan and evenly sprinkle the remaining crumble topping over the batter. It's okay to have some larger pieces of crumble on top of the bread.
Place the pan into a preheated oven and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 20 minutes in pan before inverting onto a wire rack to cool completely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Blueberry-zucchini Bread
by sgre52160
2 cups fresh blueberries 2 cups grated zucchini 3 eggs, beaten 2 cups sugar 1 cup vegetable oil 1 tsp vanilla 3 1/2 cups self-rising flour 1 tsp cinnamon 1 cup chopped pecans Preh
by sgre52160
2 cups fresh blueberries 2 cups grated zucchini 3 eggs, beaten 2 cups sugar 1 cup vegetable oil 1 tsp vanilla 3 1/2 cups self-rising flour 1 tsp cinnamon 1 cup chopped pecans Preh
Blueberry Crumble
by sgre52160
4 cups fresh or frozen, thawed blueberries 1 to 2 tbsp sugar 3 tbsp butter, softened 3 (1.5 oz each) pkg instant oatmeal with maple and brown sugar Preheat oven to 375. In a 9 inch pie plate, to
by sgre52160
4 cups fresh or frozen, thawed blueberries 1 to 2 tbsp sugar 3 tbsp butter, softened 3 (1.5 oz each) pkg instant oatmeal with maple and brown sugar Preheat oven to 375. In a 9 inch pie plate, to
Blueberry Crumble Pie
by sgre52160
5 cups blueberries 1 (9 inch) graham cracker pie crust 3/4 cup packed brown sugar 3 tbsp flour 1 1/2 tsp vanilla extract 1/4 tsp grated lemon zest 1 (8 oz) container sour cream 1/4 cup bread cr
by sgre52160
5 cups blueberries 1 (9 inch) graham cracker pie crust 3/4 cup packed brown sugar 3 tbsp flour 1 1/2 tsp vanilla extract 1/4 tsp grated lemon zest 1 (8 oz) container sour cream 1/4 cup bread cr
Cinnamon Blueberry Crumble
by sgre52160
9 frozen cinnamon rolls 21 oz can blueberry pie filling 1/4 cup butter, softened 1/2 cup flour 1/2 cup brown sugar 1 cup chopped pecans cream cheese frosting (included with cinnamon rolls) Ar
by sgre52160
9 frozen cinnamon rolls 21 oz can blueberry pie filling 1/4 cup butter, softened 1/2 cup flour 1/2 cup brown sugar 1 cup chopped pecans cream cheese frosting (included with cinnamon rolls) Ar
Blueberry Crumble Cheesecake
by sgre52160
2 1/2 sticks butter, chilled 1 cup plus 2 tbsp sugar 3/4 tsp vanilla Salt 1 1/4 cups plus 1 tbsp flour 14 oz cream cheese, softened Freshly squeezed juice of ½ lemon 8 large egg yolks 1/4 cup
by sgre52160
2 1/2 sticks butter, chilled 1 cup plus 2 tbsp sugar 3/4 tsp vanilla Salt 1 1/4 cups plus 1 tbsp flour 14 oz cream cheese, softened Freshly squeezed juice of ½ lemon 8 large egg yolks 1/4 cup
view more member recipes
related CDKitchen recipes
Blueberry Zucchini Crumble Bread
Zucchini-Carrot Bread
Fried Zucchini Sticks
Zucchini Balls
Cheddar-Baked Zucchini & Ham
Blueberry Breakfast Bake