Blueberry Zucchini Bread

 It's that time of the year where, if you're like me, your fridge is stocked full of zucchini! This bread is soo yummy and moist. It will be a family hit. Promise!

Ingredients:
(yields 2 regular loafs or 4 mini loafs)
3 eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup applesauce
3 tsp vanilla
1 1/2 cups white sugar
1/4 cup  brown sugar
3 cups shredded zucchini
3 cups flour (white or wheat)
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbs ground cinnamon
1 pint fresh blueberries

Directions:
Preheat oven to 350 degrees F. Lightly grease loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
Combine the flour, salt, baking powder, baking soda, and cinnamon. Add to wet mixture.
Gently fold in the blueberries.

Fill loaf pans with batter.

Optional Crumb Topping:
Mix together-
1/4 cup whole oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1/4 cup softened butter

Sprinkle all over the top of the loaves before baking

Bake 50 min. to an hour and a half, depending on pan size, 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.