1 cup oil or you can use applesauce
2 cups sugar
3 cups grated zucchini
2 tsp. vanilla
3 cups flour
1/2 tsp. nutmeg
3 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
Topping:
3/4 cup brown sugar
3/4 cup flour
3 Tbsp. butter
2 tsp. cinnamon
Directions:
*Grate zucchini. If using larger zucchini, cut out any large seed sections from the middle before grating. When the 3 cups are grated, set aside.
*Grease and flour 2 loaf pans. Preheat oven to 325*F.
*Mix all dry topping ingredients together. Mix butter into topping mixture with your fingers. When mixed set aside.
*Add eggs to a large mixing bowl and beat together until slightly foamy.
*Add the oil or applesauce and sugar to the beaten eggs; beat with the mixer until well blended.
*Add the zucchini and vanilla; stir by hand until it is well mixed into the egg and sugar mixture.
*In a separate bowl, combine the flour, nutmeg, cinnamon, baking soda, baking powder and salt. Stir to mix evenly.
*Add the flour mixture to the egg and zucchini mixture; stir just until evenly mixed.
*Pour even amounts of the batter into the prepared loaf pans. Sprinkle the crumble topping over the top of the batter in each pan. The crumble topping provides for a thick layer over the top of the loaves. If you do not want the topping that thick, don't add all of it.
*Place the loaves into the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.
*Remove loaves from the oven and allow them to cool on a rack for 10 minutes before removing from the pan. Cool completely before storing.
