zucchini bread

This is going to introduce a new type of recipe, a kind for times you want to get rid of an ingredient before it spoils.  They will be called "Recipes to eliminate excess." Today i had excessive zuccini, so I made bread.  I have also recently made banana bread in a similar way.

http://www.squidoo.com/zucchini-bread-recipe

3 eggs
1 cup vegetable oil *substitute apple sauce for oil!
1/2 teaspoon of nutmeg
2 cups pure white sugar
3 cups grated zucchini
2 teaspoons vanilla extract
3 cups multi purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Crunchy Crust Topping
1 cup brown sugar
1 cup multi-purpose flour
2 tablespoons butter or margarine
3 teaspoons cinnamon
1/2 cup chopped walnuts.
Crunchy Topping Directions
Mix it all together really well and crumble on top of the batter prior to baking. The topping cooks crisp and adds just what the bread needs.

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
4. Sprinkle crunchy topping mixture over top
5. Bake for 60 to 70 minutes, or until done

SIDE NOTE: i baked both at once and it took twice as long, even upped to 350.  Also i didnt have walnuts so i just did it without them.