Ingredients: (makes 2 loaves)
3 Cups flour
1 ½ Cups sugar
1 tsp cinnamon
1 tsp baking powder
¾ tsp baking soda
1 tsp salt
2 Cups shredded, unpeeled Zucchini (approx. 1 large) (drained and excess water squeezed out) (Put zucchini between paper towels and soak up the excess water)
3 Eggs
1 Cup Canola Oil
For streusel crumb topping:
1 Cup Brown Sugar
2 tsp cinnamon
4 T softened butter
½ Cup quick-cooking rolled oats
Directions:
1.) Preheat the oven to 350 degrees.
2.) Grease and flour 2 bread loaf pans.
3.) Combine all the dry ingredients into a stand mixer. Add the eggs and canola oil and mix together. Add the shredded zucchini last and mix until just combined.
4.) Pour the batter evenly into 2 bread loaf pans.
5.) Make the streusel crumb topping: Mix the sugar, cinnamon and oats together. Add the softened butter and combine with a fork until you have soft crumbs.
6.) Sprinkle the crumb topping evenly over the 2 loaves.
7.) Bake for 60-70 minutes or until a toothpick comes out clean in the center.
8.) Cool in the pans for 10-15 minutes and then remove.