Blueberry Zucchini Bread

3 eggs, lightly beaten
3/4 c vegetable oil
3 tsp vanilla
1 1/2 c sugar
3 c shredded Zucchini
3 c Whole Wheat Flour
1 tsp sea salt
1 tsp baking powder
1/4 tsp baking soda
1 T ground cinnamon
1 pint fresh blueberries

Crumb Topping
2/3 c Flour
1/2 c brown sugar
1 tsp cinnamon
1/2 c softened butter

Preheat oven to 350 degrees. Lightly grease Bundt pan and set aside.

In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in zucchini.

Mix in flour, salt, baking powder, baking soda and cinnamon and stir until combined.

Gently fold in blueberries and move to Bundt pan.

For the crumb topping, mix the ingredients with your hands and sprinkle over the top of the batter. Bake 55 minutes or until a knife inserted in the center of the cake comes out clean.