This delicious summer cake is perfect to use up that bumper crop of zucchini!
Ingredients
Cake
3cupsall purpose flour
1tspsalt
1tspbaking soda
1tspbaking powder
1tbspcinnamon
3eggs
1cupvegetable oil
1 1/4cupwhite sugar
1cuppacked light brown sugar
3tspvanilla
2cupsshredded zucchini(do not drain)
1 1/2cupsblueberries
1cupchopped pecans
Crumb Topping
1/2cupoats
1/2cupbrown sugar
1/2cupflour
1tspcinnamon
1/4cupsoftened butter,salted
Instructions
Preheat oven to 325 F.
Prepare 2 large loaf pans or 6-7 mini loaf pans.
In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon.
In a large bowl, beat the eggs, oil, sugars, and vanilla.
Add the dry ingredients to the large bowl and stir until combined.
Stir in the zucchini, blueberries, and pecans.
Pour into pans and bake for 40-60 minutes.
While baking, prepare the crumb topping. Pour all ingredients into a medium bowl and mix together with a fork or your hands. To prevent the topping from sinking into the cake, add this after about 30 minutes of baking. Sprinkle the crumb topping over the cake and continue to bake until cake is done.
Notes
*For zucchini only version, omit blueberries and use 2-4 cups of zucchini. I use 4 in mine. It's perfectly moist! *You can use an optional lemon glaze instead of the crumb topping. Lemon Glaze: 1 cup powdered sugar, 1 tbsp lemon juice, 1 tbsp milk. Whisk together until smooth and pour over cooled cakes. *I use the mini loaf pans to make give away sized cakes. These are perfect for gifting! I fill them about 2/3 full.