I used the modifications by cookiequeen and the crumb topping by luv2cook and the bread was absolutely delicious. It is the best zucchini bread I have ever tasted and the blueberries were such a bonus treat! Yum! I had left over batter after my 4 small loaf pans so I buttered/floured two mini bundt
My finished product didn't actually rate 5 stars, but I messed up the recipe so much and it still came out pretty good, so I had to give it a good rating. I substituted 1/2c the oil for 1/2 c vanilla yogurt, which was deliberate. Then, I ran out of flour AND sugar so I just reduced the sugar by
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, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3 C. unbleached all-purpose flour 1 t. ground cinnamon 1 t. baking soda 1/4 t. baking powder 1 t. fine sea salt 1 1/2 C. sugar 12 T. (1 1/2 sticks) unsalted butter, melted 3 large eggs 1 t. pure vanilla extract 2 C. grated zucchini 1 C. fresh blueberries Position a rack in the center of the oven and