Zucchini bread and blueberry muffins are two of my all time favorite treats - and there is no better time to make both recipes than right now! This time of year our garden is usually overflowing with zucchini; fresh blueberries are plentiful at our local farmers market (or in my in-laws back yard!). While I love both recipes independently, last year I decided to try to morph the two. The result was nothing less than amazing... and the rest is history.
Blueberry Zucchini Bread with Coconut Crumb Topping
3 eggs
2 cups shredded zucchini
1 cup vegetable or canola oil (feel free to modify to 1/2 cup applesauce, 1/2 cup oil)
2 cups granulated sugar
1-2 teaspoons lemon zest
3 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup sweetened shredded coconut (optional)
2 cups (or 1 pint) fresh blueberries
Crumb Topping:
1/2 cup quick or old fashioned oats, uncooked
1 cup all-purpose flour
1/2 cup quick or old fashioned oats, uncooked
1 cup all-purpose flour
1 teaspoon cinnamon
1 cup light brown sugar
2/3 cup unsalted butter, chilled and diced
1/2 cup sweetened shredded coconut
Preheat oven to 350 degrees F. Line muffin tins with cupcake liners or spray loaf pans with non-stick cooking spray.
Mix together the eggs, zucchini, oil, granulated sugar, lemon zest and vanilla extract until well combined. In a separate bowl - combine flour, baking powder, salt, baking soda and cinnamon. Gently pour dry ingredients into wet mixture and stir until incorporated. Fold in coconut (optional) and blueberries. Pour into paper lined cups (3/4 full) or into greased loaf pans.
1/2 cup sweetened shredded coconut
Preheat oven to 350 degrees F. Line muffin tins with cupcake liners or spray loaf pans with non-stick cooking spray.
Mix together the eggs, zucchini, oil, granulated sugar, lemon zest and vanilla extract until well combined. In a separate bowl - combine flour, baking powder, salt, baking soda and cinnamon. Gently pour dry ingredients into wet mixture and stir until incorporated. Fold in coconut (optional) and blueberries. Pour into paper lined cups (3/4 full) or into greased loaf pans.
For the crumb topping: pour all ingredients in a bowl and mix together using a fork or pastry cutter. Mixture is ready when the ingredients start to hold together but crumble easily. Place 1-2 heaping tablespoons crumb topping onto each individual muffin or split in four (or halves) if using loaf pans.
Cooking times will vary by oven (as always), but 20-25 minutes is usually perfect for my muffins, 35-40 minutes for my medium loaves and 45-55 minutes for my large loaves. Bread/Muffins are done when a toothpick inserted into center comes out clean.
Click here for a printable version of this recipe.
