The Times - Serving Waitsburg, Dayton and the Touchet Valley

While some things in the garden are starting to slow down, our prolific zucchini plants keep producing. Despite our best efforts at gifting these green wonders by the basketful to friends and family, we always seem to have extra zucchini loitering in the kitchen. This week, with another harvest on hand I turned to an old favorite recipe for tender zucchini bread. Quick to make, this delightful bread is full of flavor and is elevated with the addition of a crunchy, crumble topping.

Ingredients:

1 ½ cup all-purpose flour

¾ cup sugar

2 ¼ teaspoons baking powder

1 ¼...