Zucchini Bread with a Crumb Topping

We have had TONS of zucchini this year from the garden. I wanted to make a zucchini bread that had lots of zucchini in it AND I wanted to share it with my Seminary class. This recipe has a delish topping that the students LOVE and they eat it up! YAY!!
Nice, I feed them and use that zucchini up all at once!

Ingredients:

-		3 eggs
-		1 cup canola oil or vegetable oil
-		2 cups sugar
-		3 cups grated zucchini
-		2 teaspoons vanilla
-		3 cups flour
-		1/2 teaspoon nutmeg (I don't use nutmeg. Just my preference)
-		3 teaspoons cinnamon
-		1 teaspoon baking soda
-		1/4 teaspoon baking powder
-		1 teaspoon salt
		TOPPING:
-		3/4 cup brown sugar
-		3/4 cup flour
-		3 tablespoons butter or margarine
-		2 teaspoons cinnamon
-		1/2 cup chopped pecans - chopped medium fine (I don't use any nuts, again my preference) Directions: Grate zucchini. If using larger zucchini, cut out any large seed sections from the middle before grating. When the 3 cups are grated, set the zucchini aside. Grease and flour 2 loaf pans. Preheat oven to 325°F. Mix all topping ingredients together. Mix butter into other ingredients using your fingers. When mixed, set aside. Add eggs to a large mixing bowl and beat together until slightly foamy. add the oil and sugar to the beaten eggs; beat with the mixer until well blended. Add the grated zucchini and vanilla; stir by hand until it is well mixed into the egg and sugar mixture. In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. Stir to mix evenly. Add the flour mixture to the egg and zucchini mixture; stir just until evenly mixed. Pour even amounts of the batter into the prepared loaf pans. Sprinkle the crumble topping over the top of the batter in each pan. The crumble topping provides for a thick layer over the top of the loaves. If you do not want the topping that thick, don't add all of it. Place the loaves into the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean. Remove loaves from the oven and allow them to cool on a rack for 10 minutes before removing from the pan. Cool completely before storing. Container: 4" x 8" loaf pans  (I use a 5 x 9 because I don't want to loose ANY topping!) Prep Time: 1 hour Cook Time: 1 hour Total Time: 2 hours