My new favorite Zucchini Bread Recipe

We love zucchini bread!! I have been using the same recipe for a long time.. but when I could not locate it the last time I went to make it, I started to search. I came across this recipe and liked it because of the oatmeal in the topping, which was a suggestion from another person that made it. We loved this recipe. I made these in little loaves and gave them as gifts, put them in lunch boxes, and had them for breakfast. My intention was to freeze them, but they never made it to the freezer!

Mom's Zucchini Bread

Ingredients

• 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 (use all coconut oil or 1/2 and 1/2)
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. 

(Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour (regular or whole wheat), 1/4 t. cinnamon, 1/4 c. butter Or coconut oil)  

 Update!! I used coconut oil in place of the vegetable oil and butter in the topping, along with whole wheat flour for the topping also.. and no one could tell the difference!!