Zucchini and Cornmeal Crumb Cake

Directions

• Preheat oven to 350 degrees – a convection oven works great – if you have it.
• Prep one bundt pan or 2 bread loaf pans – great with butter or oil and a light dust of flour to help prevent sticking.
• In a large bowl mix all the wet ingredients and zucchini (but not the fruit) till the eggs and sugar have just blended.
• In a separate bowl, combine all the dry ingredients and add slowly to the wet till moist and smooth
• In a smaller bowl combine all the crumb topping ingredients – mix/clump together until mixed.
• Pour half the batter into the prepped pan(s), sprinkle the fruit evenly on top of the batter, add the remaining batter – spreading if necessary to cover all the fruit.
• Sprinkle the crumb topping onto the cake batter.
• Bake 1 hour and 15 minutes – or until the cake is done in the middle and golden brown – testing clean with a toothpick or knife inserted.