Delicious Crumb Topped Zucchini Bread

Ok, this is absolutely delicious! Seriously folks, it really is that good! In fact Jacob (who's 16 months old) can't get enough of it...he whines for some whenever he sees it and when you give him one bite he keeps whining for more...it's that good!

We've had lots of zucchini around the house lately (thanks to Aimee) and I've been wanting to make zucchini bread for days and finally got to it today. I didn't have a recipe, so I spent some time searching on Allrecipes and then did a little experimenting and I have to say I'm thrilled with the result.

Crumb Topped Zucchini Bread
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1/4 tsp nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 1/4 cups sugar
1 cup brown sugar
3 tsp vanilla extract
3 cups grated zucchini, undrained
1 cup crushed pineapple * optional
1 cup chopped walnutes*optional (I didn't add them)

Crumb Topping
1/2 cup regular oats
1/2 cup brown sugar

1/4 cup flour
1/4 tsp cinnamon
1/4 cup butter, softened

Preheat oven to 325 degrees. Grease and sugar (or flour) two loaf pans.

Stir together flour, salt, baking powder, baking soda and cinnamon in a bowl.

Beat the eggs, oil, applesauce, vanilla and sugar in a large bowl or KitchenAid. Add the dry ingredients and beat well.

Stir in the zucchini (and pineapple and nuts if desired) until well combined.

Pour batter into prepared pans and put them in the pre-heated oven.

While the bread is cooking, combine the ingredients for the crumb topping.

Bake the bread for approximately 20-25 mins then add the crumb topping and cook an additional 35 to 50 minutes, or until toothpick inserted in the center comes out clean*.

*Note: This is an extremely moist bread, so the toothpick won't come out completely clean, but you will be able to tell the difference in the toothpick between when it's not done and done.

*Note: Cool completely before attempting to cut this baby...as I said it's really moist so it's difficult to make a clean cut when it's still hot. You can cool it on a wire rack and / or remove the bread out of the pans after it's cooled for 1/2 hour or so to speed up the cooling process.

Enjoy!