Whole Wheat Zucchini Strawberry Crumble Bread

• FOR THE CRUMBLE:
• 1/4 cups Rolled Oats
• 2 Tablespoons Coconut Oil
• 2 Tablespoons Coconut Sugar
• 1 Tablespoon Maple Syrup
• 1/2 teaspoons Sea Salt
• FOR THE ZUCCHINI BREAD:
• 1-3/4 cup Whole Wheat Pastry Flour
• 1/2 cups Rolled Oats, Plus Extra For Topping
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoons Sea Salt
• 3/4 cups Sliced Strawberries
• 2 whole Eggs
• 1/2 cups Almond Milk
• 1/2 cups Maple Syrup
• 1/2 cups Mashed Ripe Banana (about 1 Large)
• 2 teaspoons Vanilla Extract
• 1 cup Grated Zucchini, Squeezed Of Excess Moisture

1. Preheat oven to 350u0b0F and lightly grease a loaf pan with coconut oil.
2. Prepare crumble by combining all the ingredients in a small bowl.
3. For the zucchini bread, in a large mixing bowl, combine dry ingredients: flour, oats, baking powder, cinnamon, and sea salt. Gently stir in strawberries and set aside.
4. In a small bowl, whisk eggs, almond milk, maple syrup, mashed banana, and vanilla extract. Pour the wet into the dry and mix until jut combined. Add shredded zucchini and gently mix again.
5. Carefully pour batter into the greased loaf pan and sprinkle crumble over the top in an even layer. Bake for 60-65 minutes, or until a toothpick poked through the center of the loaf comes out clean. Cool for 10-12 minutes before removing from the pan and slicing.
6. Serve immediately with butter and jam, nut butter, yogurt, cream cheese, or a delicious homemade yogurt-cream cheese spread. Store leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to one month. Enjoy!

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Taken from tastykitchen.com/recipes/breads/whole-wheat-zucchini-strawberry-crumble-bread/ (may not work)