Very Moist Zucchini Bread

My favorite veggie bread use to be pumpkin bread until I found this zucchini bread recipe last year. It really just blows every other sweet bread recipe out of the water. The moistness is mouth pleasing, the sweetness is just right and the density is perfect.

I like the sweetness of this bread though you could lessen the amount of sugar if you want, but don't skimp out on the crumb topping as it really completes this bread. This recipe makes two loaves, we usually eat one right away and freeze the second for a later time (though it doesn't last very long cuz we love it too much!) I made only a couple of small changes to the original recipe found here at Allrecipes.com

Zucchini Bread
Makes 2 Loaves

3 C Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
3 Tsp Cinnamon
3 Eggs
1 C Vegetable Oil
1 C Sugar
1 C Brown Sugar
3 Tsp Vanilla
3 C Zucchini (Grated)

Crumb topping (Combine all in bowl):
1/2 C Oats
1/2 C Brown Sugar
1/4 C Flour
1/4 C Butter (Melted)
1 Tsp Nutmeg
  
-Prepare two 8 x 4 inch loaf pans. (Butter & Flour or Non-stick Spray)
-Sift Flour, Salt, Baking Powder, Soda, & Cinnamon in a bowl. 
-Beat Eggs in a separate bowl then mix in Oil, Vanilla, and Sugars. 
-Add sifted ingredients to the creamed mixture, and mix well.
-Stir in Zucchini until well combined. Pour batter into prepared pans. 
-Bake for 15 min @ 335 then remove from the oven and top with crumb mixture. Bake for an additional 50 min, or until tooth pick test clean. 
-Cool for 20 min. Use a knife to release sides of bread from pan, remove and completely cool on rack.