Cinnamon-Topped Whole Wheat Zucchini Bread

 

3

cups shredded zucchini (2 to 3 medium)

1 2/3

cups sugar

2/3

cup vegetable oil

2

teaspoons vanilla

4

eggs

3

cups Gold Medal® whole wheat flour

2

teaspoons baking soda

1

teaspoon salt

1

teaspoon ground cinnamon

1/2

teaspoon baking powder

3

tablespoons sugar

1/2

teaspoon ground cinnamon

1

tablespoon cold butter or margarine

• 1 Move oven rack to low position so tops of pans will be in center of oven. 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.