Crunchy Zucchini Bread

Grease and flour two loaf pans. I use parchment on the bottom of my pans. Preheat oven to 325 degrees F.

In mixer, beat eggs, oil, vanilla, granulated sugar, Splenda, and applesauce. Add 3 cups of the flour, salt, baking soda, baking powder, and 3 teaspoons of cinnamon. Mix well, stir in zucchini and nuts. Pour batter into prepared pans.

For topping, mix butter with oats, brown sugar, 1/4 cup flour and 1/4 teaspoon cinnamon. Split topping between the two pans. Bake for 50-60 minutes, or until toothpick in center comes out clean. Cool in pan on rack for 15-20 minutes, remove bread from pan and cool completely.

I personally like this bread cold from the refrigerator, but my husband likes it room temperature. To each their own. I usually freeze the second loaf to have another time, allowing to thaw on counter overnight before serving the next day.

Enjoy!