Here’s what you will need:
(makes 2 skillets)
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 cup white sugar
1 1/2 teaspoons vanilla
1 cup grated zucchini (seeds removed)
2 cups blueberries
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup brown sugar, packed
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 pecans, finely chopped
1/2 stick unsalted butter, cubed and softened
Vanilla ice cream for serving
Begin by spraying two 12.5 inch oval skillets (or baking dishes) with baking spray. Set aside. Preheat your oven to 350 degrees F.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, beat the eggs, oil, vanilla, and sugar with an electric mixer. Add the dry ingredients to the wet ones and mix until almost combined. Then, stir in the zucchini until just combined. Divide the batter evenly into the prepared skillets. Set aside.
In another bowl, combine the flour, oats, brown and white sugar, cinnamon, and pecans. Add the butter. Using your hand, pinch the ingredients together until the mixture looks crumbly.
Evenly divide 3/4 of the blueberries on top of the zucchini bread batter, pushing a few slightly into the batter. Then, divide the crisp mixture evenly over the blueberries. Top with the remaining blueberries.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Allow the pans to cool slightly.
This dish is best served warm with vanilla ice cream.