Zucchini and Blueberry crumble cake

I still have a lot of zucchini. I have given it away, dehydrated it , and froze it. I have come to the point where it's time to come up with recipes. This one turned out great. Hope you will give it a try. It's great with or with out the crumb topping.

   3 lightly beaten eggs, 1 cup veg. oil, 3tsp.vanilla extract, 1 1/4 cup sugar, 1 cup brown sugar, 3 cups shredded  zucchini, 3 cups all purpose flour, 1tsp. salt, 1 tsp baking powder,1/4 baking soda, 1 tbl ground Cinnamon, 1 tsp nutmeg, and 1 pint fresh blueberry.

In a mixing bowl beat together the eggs,oil,vanilla, and sugars Add the other dry ingredients.  Mix well. Stir in zucchini and blueberry. Transfer to greased 9 by 13 pan or two greased loaf pans and add crumble topping. (recipe below) Bake at 350 for an hour or until a knife comes out clean.
   
                                                       Crumb Topping


2/3 cup flour, 1/2 brown sugar, 1/2 cup sugar, 1 tsp Cinnamon,  and 1 stick soften butter.
Mix together with hand and sprinkle on top.

This recipe has been linked up to the FRIDAY FARMGIRL HOP at Deborah Jean's Dandelion House!

Link HERE!