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Maple Blueberry Zucchini Loaf

This moist zucchini loaf is sweetened with maple syrup and studded with fresh wild blueberries.





This zucchini loaf is super moist and topped with a delicious crumble topping. I made sure to write the recipe down, as I was making it, so I could make it here at home and share it on my blog. Since I had some fresh wild blueberries, I decided to add them in, rather than nuts (which I didn't have at the time). The bread was just as delicious as I remembered it and the kids loved that is was bursting with blueberries.






Maple Blueberry Zucchini Loaf


1/4 C sunflower oil

1/3 C brown sugar

1/3 C maple syrup

2 eggs

1/2 C plain yogurt

2 tsp vanilla

2 C flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp all spice

1/4 tsp salt

1 1/2 C zucchini, shredded

1 C fresh blueberries


Streusel Topping

3 Tbs butter

1/4 C flour

1/4 C brown sugar

3 Tbs quick cooking oats

1/4 tsp cinnamon


Preheat oven to 350 degrees F. Generously grease a 9-inch loaf pan and line with parchment paper (if desired).


In a large mixing bowl, beat together the oil, sugar, maple syrup, eggs, yogurt and vanilla.


In a seperate mixing bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, all spice and salt. Add the dry ingredients to the wet ingredients and stir until just about combined.


Gently fold in the zucchini and blueberries; until just combined (do not over mix). Pour batter into the prepared loaf pan and sprinkle with streusel topping.  Bake for 55- 60 minutes; until a toothpick inserted in the center comes out clean.



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