Zucchini Crumb bread
by Marissa Stam

2 eggs

1 cup vegetable oil

1 teaspoon vanilla

2 cups shredded zucchini

2 cups sugar

3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

¼ teaspoon baking powder


CRUMB TOPPING

¼ cup butter

½ cup flour

½ cup oats

½ cup brown sugar

¼ cup sugar


FROSTING (OPT)

¼ cup butter, softened

2 cup powder sugar

¼ cup milk

½ teaspoon vanilla






Instructions

FOR BREAD

Preheat oven to 350 degrees F. Spray 3 8x4 inch loaf pans and set aside. Combine eggs, oil, vanilla,

zucchini and sugar together in a large bowl. Stir in the remaining ingredients and pour into 3

prepared bread pans.


TOPPING

Combine all ingredients cutting the butter in with a fork until it becomes crumbly. Distribute

crumbs over the tops of batter in the three pans and bake for 30 minutes at 350 degrees F and then

turn oven down to 325 degrees F and bake another 25 to 30 minutes. Cool on cooling racks.


FROSTING (OPT)

In a medium bowl, cream butter and add the rest of the ingredients. Beat until smooth. Put frosting

into a large ziplock bag and snip off the end. Drizzle frosting over cooled bread.