Cinnamon Zucchini Bread

I am famous for two things:

1. My pumpkin cinnamon chocolate chip cookies

2. My cinnamon zucchini bread

I do not give out the recipe for my cookies because I can almost guarantee I am the only person in Texas with this recipe considering I got it from an old friend from California's mom. Every time I make these for an event, I get assaulted for the recipe so therefore, I am famous for the cookies.

But my zucchini bread, I am willing to share this recipe because it's just that good. I get asked for this recipe a LOT so I will share with everyone and now YOU will be the one that's popular. You'll be "the bread lady".

So enjoy and you're welcome :)

Ingredients:
3 cups shredded zucchini
1 2/3 c. sugar
2/3 c. vegetable oil (you can use canola if you want)
2 tsp. vanilla
4 eggs
3 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon (now if you're a cinnamon freak like me, use 3)
1/2 tsp. baking powder

Topping:
3 tbsp. sugar
1/2 tsp. cinnamon
1 tbsp. butter

Spray 2 8x4 pans. In bowl, mix zucchini, sugar, oil, vanilla and eggs. Add remaining bread ingredients. Divide batter evenly.

Mix topping and spread over loaves.

Cook for 50-60 minutes at 350.

Here is what I've learned over the years. Spray the pans GOOD so the bread doesn't break up when you turn it over to get it out. Also, for the topping, make sure you do NOT melt the butter to make the topping. It can be kind of hard to spread on the loaves but if you melt it, the top of the bread will come out soggy instead of crispy. And trust me, that cinnamon crunch on the top is to die for.