Even when it’s not zucchini season and you’re flooded with squash, it’s still a great time for a warm and delicious loaf of zucchini bread. My zucchini streusel bread is even sweeter than the original with a surprising swirl of cinnamon sugar. This homey mixture also gives the bread a crunchy, sweet topping and the zucchini makes this treat so moist that you wonder if it’s bread or a cake. This recipe makes two loaves, so you can have it both ways. It’s a simple and oh so delicious dessert that is also perfect with your morning coffee.

Belle’s Zucchini Streusel Bread1 (15 ounce) box yellow or spice cake mix

Brenda Stanley of Blackfoot is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com.

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