Preheat oven to 350 degrees Fahrenheit.
Make the crumb topping by mixing the flour, sugar, and margarine or oil by hand until crumbs form. Set aside until ready to top and bake.
Add eggs, sugar, oil, and zucchini to a mixer. Mix for five minutes.
In a separate bowl, mix the flour, baking soda, baking powder, and cinnamon. Then slowly add it to the wet mixture. Once fully combined, pour batter into greased loaf pans, and sprinkle crumbs on top.
Bake for one hour or until a toothpick comes out clean. Freeze in a resealable bag.
Zucchini Bread
Toast a slice, and smear with butter—amazing!
Yield: 2 9-inch loaf pans
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crumb topping
freezer-friendly
quick bread
Shaindy Siff
shayskitch
squash
zucchinis
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What bracha is this?
I would guess hamotzi, but best to ask your own Rabbi, especially depending on if you're going to eat this bread as a full meal or 'snack'.
Why would this be hamotzi? There's no water added at all.
It's as mezonos as banana "bread".