Over-The-Top Zucchini Bread

I had happened up on a Cinnamon quick bread...but had a counter full of zucchini.

• Ready In: 1 hr 10 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 2  cups zucchini, shredded
• 2  eggs
• 3⁄4 cup  oil
• 1  cup milk
• 4  ounces cream cheese
• 1  cup brown sugar
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  tablespoon cinnamon
• 1  tablespoon vanilla
• 3 1⁄2 cups white flour
• 1  cup  nuts
• 4  tablespoons cinnamon
• 8  tablespoons white sugar
• 1  cup flour
• 8  tablespoons butter

Directions

1. Preheat oven to 350 degrees.
2. Grease two loaf pans.
3. Cream together the zucchini, eggs, oil, milk, cream cheese and brown sugar. Add baking powder, baking soda, salt, 1 T cinnamon and vanilla. Mix well. Add 3 1/2 cups flour and nuts, stir to combine.
4. In a separate bowl combine 4 T cinnamon, white sugar and 1 cup flour. Cut in butter to create filling and topping.
5. Pour one quarter of batter into loaf pan, sprinkle with 1/4 of cinnamon mixture. Pour one quarter of batter into loaf pan and sprinkle top with 1/4 of cinnamon mixture. Repeat to fill second loaf pan.
6. Cook at 350 degrees for 55 minutes.