Zucchini Blueberry Streusel Bread

I don’t even have a garden and I still have zucchini coming out my ears! I love it! We have been eating zucchini everything. I LOVE zucchini fries, I enjoyed baked zucchini with mozzarella, I eat enough zucchini bread to gain at few pounds at least, I pan fry it with garlic as a simple side dish and this year my zucchini obsession lead me to make zucchini soup (which was actually pretty yummy!)

And just when I thought I could eat no more zucchini I found this recipe for blueberry zucchini bread and I knew I had to try it. I changed a few things and it turned out INCREDIBLE!  The zucchini makes the bread moist, the blueberries add incredible nuggets of flavor and the streusel tops it off perfectly. I have eaten an entire loaf myself! YUMMY!

Zucchini Blueberry Streusel Bread

3 eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup applesauce
3 tsp. vanilla extract
1  3/4 cups white sugar
3 cups shredded zucchini
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 Tbs. ground cinnamon
1/2 tsp. nutmeg
1 pint fresh blueberries (I used frozen and it turned out great!)

Topping
1/3 c. brown sugar
1/4 c. flour
1/4 c. oatmeal
1/4 tsp. salt
3 Tbs. cold butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil,applesauce, vanilla, and sugar. Fold in the zucchini.

Combine flour, salt, baking powder, baking soda, and cinnamon and mix lightly into batter. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

To make streusel combine all dry ingredients and mix. Cut in butter until mixture resembles small crumbs. Sprinkle over batter in pans.

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.