3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
1 tablespoon vanilla extract
2 cups grated zucchini or cucuzzi
1/2 cup pecan meal
Place parchment paper in the bottom and up the long sides of 2 loaf pans.
Spray with food release or you may grease and flour whichever you prefer.
Mix flour, salt, baking soda, baking powder and cinnamon together in a bowl
and set aside.
Beat eggs, oil, vanilla and sugar together in a large bowl. Add dry ingredients
to the creamed mixture and beat well, Stir in zucchini and nuts, mix well.
Pour batter into prepared pans.
Top with a crumb topping of:
1/2 cup flour
1/2 cup brown sugar
1/2 tablespoon butter
1/2 tablespoon cinnamon
Mix together in a small bowl and sprinkle 1/2 over each loaf.
Bake for 60 minutes in a 325 degree oven. I always check with a cake tester
sometimes the squash is more moist than others and will take longer to bake.
Place on a wire rack to cool on side of pan until the loaves release. Pull parchment
paper off bottom of bread. Allow to completely cool on wire rack.
These loaves will keep in the refrigerator for quite a while and they freeze well.