Blueberry Zucchini Cake

Ingredients

* 3 Eggs lightly beaten
* 3/4 Cup Vegetable Oil
* 3 Tsp. Vanilla Extract
* 2 Cups White Sugar
* 1/4 Cup Brown Sugar
* 3 Cups shredded zucchini
* 3 Cups All purpose flour
* 1 Tsp. Salt
* 1 Tsp. Baking Powder
* 1/4 Tsp. Baking Soda
* 1 Tbsp. Ground Cinnamon
* 1 Pint Fresh Blueberries
* Sprinkle of Nutmeg

Crumb Topping

* 2/3 Cup Flour
* 1/2 Cup Brown Sugar
* 1 Tsp. Cinnamon
* 1/2 Cup Softened Butter

Method

1. Preheat oven to 350 Degrees
2. Lightly grease Bundt Pan
3. In large bowl, beat together the eggs, oil, vanilla and sugar.
4. Fold in zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon.
5. Gently fold in blueberries and move to pan
6. For the crumb topping, mix the ingredients with your hands and sprinkle over the top of the loaf pan.
7. Bake 55 minutes in the preheated oven or until a knife inserted in the center of the cake comes out clean.
8. Cool 20 minutes and then transfer to a cooling rack
9. ENJOY!

From Zesty