This is another Jacob favorite. He would take this to work/school with him for breakfast pretty much every day if I had it. It's also a very adaptable recipe, as I've tweaked it a billion and one times, and it's pretty much always been delicious.
*makes 2 loaves* (I always double it. once cooked, it freezes very well)
Ingredients:
3 eggs (I generally use my food storage dried eggs)
1 c vegetable oil (1/2 and 1/2 oil and applesauce works really well... i've used almost all applesauce with no negative effects.)
2 c white sugar (I only use 1 to 1 1/2 c and it's plenty sweet, especially with the applesauce)
3 c shredded zucchini
2 t vanilla
3 c flour (I use 2 cups wheat, 1 cup white)
3 t cinnamon
1 t baking soda
1 t baking powder
1 t salt
1/4 t nutmeg
1/2 c walnuts (optional -- I never put these in)
Topping:
1/2 c brown sugar
1/2 c flour
1 T butter
1 t cinnamon
Directions:
mix together the wet ingredients in a large bowl and the dry ingredients in a medium bowl. Add the dry to the wet and mix thoroughly.
Combine topping ingredients in a separate bowl with a pastry cutter till it looks like crumbs.
Pour batter into two greased bread pans and sprinkle with topping.
Bake at 325 for 60-70 minutes.
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