Zucchini Bread with Crumble Topping

3 eggs

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.