Banana Zucchini Crumb Cake

Is there a better combo for breakfast than crumb cake and coffee??  Eggs and bacon is definitley a close second.  Oh and cinnamon rolls...   Can we all agree that breakfast is amazing?  I have a hard time understanding people when they say they don't eat breakfast.  I would be SO grumpy and probably pass out... 
Our garden has been going crazy and we have had way too many zucchini's.  Instead of grilling them like I should, I'm baking with them!  #soundsaboutright 

Banana Zucchini Crumb Cake Adapted From: Crazy For Crust
Crumb Topping Ingredients:
1/2 Cup Packed Brown Sugar 1/4 Cup Sugar 1 tsp Cinnamon 1/4 tsp Salt 1/2 Cup Unsalted Butter {melted} 1 1/4 Cup Flour 
Bread Ingredients:
3/4 Cup Sugar 1/2 Cup Vegetable Oil 1/4 tsp Salt 1 Ripe Banana  2 Eggs 7 TBSP Buttermilk {I have also used regular milk} 1 tsp Vanilla Extract  1 tsp Baking Soda  1 tsp Cinnamon  2 Cups All Purpose Flour 1 Cup Shredded Zucchini {1 Zucchini}

Directions:
1.  Preheat the oven to 350 degrees and grease an 8 by 8 inch baking dish. 
2.  Up first we will make the crumb topping.  In a small mixing bowl combine sugars, cinnamon, and salt.  Add butter and mix, then add flour and mix until combined.  Spread topping out on parchment paper while you make the bread batter.  
3.  In a large mixing bowl combine the sugar and oil with a spatula/wooden spoon.  Add salt, bananas, eggs, buttermilk, vanilla, baking soda, and cinnamon.  Stir until combined, there will be lumps from the bananas.  
4.  Add flour until just incorporated then stir in the zucchini.  Pour into greased pan then add the crumb topping.  Lightly press topping into the batter.  
5.  Bake for 40 - 50 minutes or until a toothpick comes out clean.  

This is a perfect Saturday morning breakfast!  I won't be making this recipe this weekend, because I am off to OHIO to see my beloved Sooners play OSU!  BOOMER SOONER!