Blueberry Zucchini Crumble Bread
- Number of Servings: 8
Ingredients
For the Crumb Topping:6 Tbsp. brown sugar6 Tbsp. all-purpose flour1 teaspoon cinnamon1/8 cup oatmeal1 1/2 Tbsp. cold butterFor the Bread:2 eggs1/2 cup canola oil1 cup sugar1 teaspoon vanilla1 1/2 cups all-purpose flour1/2 teaspoon baking soda1/8 teaspoon baking powder1/2 teaspoon salt1 1/2 teaspoons cinnamon1/4 teaspoon nutmeg1 1/2 cups grated zucchini1 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 9"x5" 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 til 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 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.
Serving Size: Makes 1 loaf (8 slices)
Number of Servings: 8
Recipe submitted by SparkPeople user W34THJ.
To make the bread: Preheat oven to 325 degrees F. Grease and flour a 9"x5" 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 til 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 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.
Serving Size: Makes 1 loaf (8 slices)
Number of Servings: 8
Recipe submitted by SparkPeople user W34THJ.
Nutritional Info Amount Per Serving
- Calories: 413.8
- Total Fat: 16.8 g
- Cholesterol: 26.2 mg
- Sodium: 247.0 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 2.4 g
- Protein: 4.3 g
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