Zucchini Bread with Crumble Topping

Ingredients

For the bread:
3 eggs
1 cup vegetable oil
2 cups white sugar
3 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts

For the topping:
1/2 cup brown sugar
1/2 cup all-purpose flour
2 tablespoons butter
1 teaspoon cinnamon
1/4 chopped walnuts.

method

Preheat oven to 325° F. Grease and flour two 8 x 4-inch loaf pans.

Grate zucchini and prepare topping by mixing the topping ingredients together, cutting or pinching the butter into the dry ingredients to make a crumble. Set topping aside.

For the bread: In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Sprinkle topping crumble evenly over both loaves prior to baking.

Bake for 60 to 70 minutes, or until a cake tester inserted in the centre comes out clean.

Adapted from an All Recipes recipe