The Charm of Home: Crumb Topped Zucchini Bread

One thing there is an abundance of in the summer is zucchini. One great way to use it is to make Zucchini Bread. I have made it before with these recipes: Zucchini Bread Two Ways.

Ingredients:
3 eggs
3/4 cup vegetable oil
dash of nutmeg
3 cups flour
2 cups white sugar
3 cups grated zucchini
2 tsp. vanilla extract
3 tsp. ground cinnamon
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Crumble Topping:
4 tbsp. butter (melted)
3/4 c. flour
3/4 c. brown sugar
Instructions:

Preheat oven to 350 degrees.
Grease and flour two bread loaf pans.
Whisk eggs until frothy. Add in sugar, vanilla, and oil. Combine well. Add in 1/2 of the flour mixture, baking powder, salt, baking soda, cinnamon and nutmeg.
Grate zucchini and add to mixture. Add remaining flour. Mix well. Pour mixture into 2 loaf pans.
Combine crumble topping ingredients with a pastry cutter. Sprinkle on top of batter.
Place loafs into the oven for 60 minutes or until an inserted toothpick comes out clean.
Allow to cool and enjoy!

Recipe adapted from Sweet Peonies.