Cinnamon-Topped Whole Wheat Zucchini Bread

Ingredients

• 3 cups zucchini shredded (2 to 3 medium)
• 1.7 cups sugar 
• 0.7 cup vegetable oil 
• 2 teaspoons vanilla 
• 4  eggs 
• 3 cups flour whole wheat
• 2 teaspoons baking soda 
• 1 teaspoon salt 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon double-acting baking powder 
• 3 tablespoons sugar 
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon butter cold

Equipment

• bowl
• frying pan
• oven
• wire rack
• loaf pan
• toothpicks

Directions

1. Move oven rack to low position so tops of pans will be in center of oven.
2. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
3. In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
4. In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
5. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
6. 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.