Zucchini Bread with Crumb topping

By SMorrissey

Ingredients

• 6 cups shredded zucchini (2 to 3 medium)
• 3 1/3 cups sugar
• 1 1/3 cup vegetable oil
• 1 Tablespoon vanilla
• 8 eggs
• 3 cups Gold Medal™ all-purpose or whole wheat flour
• 3 cups cake flour
• 4 teaspoons baking soda
• 2 teaspoon salt
• 2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon baking powder
• 1 cup coarsely chopped nuts (I always use more)

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

Move oven rack to middle position of oven. Heat oven to 325°F. Grease bottoms only of loaf pans I use med size loaf pans, spray with shortening or cooking spray.
2 In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts. Stir in nuts and raisins. Divide batter evenly between pans then add crumb topping.
3 Bake 50 to 60 minutes, minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
4 Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.