Blueberry Zucchini Crumble Bread

For Topping: In a medium bowl, mix brown sugar, flour, cinnamon and oatmeal.

Using your fingers, blend the butter into the other ingredients until well mixed. Mixture will be crumbly but should stick together in clumps when you squeeze it. Set aside.

For Bread: Preheat oven to 325 degrees F. Grease and flour a loaf pan. Set aside.

In a medium bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

In a large mixing bowl, beat eggs with a whisk until slightly foamy. Add the oil, sugar and vanilla to the beaten eggs, and mix till well blended. Slowly add the dry ingredients to the wet until well incorporated, but do not over mix.

Using a spatula, fold in the grated zucchini and blueberries. Stir by hand until thoroughly combined but try and not break up the blueberries.

Sprinkle a third of the crumble mixture into the bottom of the greased and floured loaf pan. Carefully pour the batter into the pan and evenly sprinkle the remaining crumble topping over the batter. It's okay to have some larger pieces of crumble on top of the bread.

Place the pan into preheated oven and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 20 minutes in pan before inverting onto a wire rack to cool completely.