Preheat oven to 350 degrees F.  oil a 9 by 13 inch pan or an 8 inch round and an 8 inch square.  That’s what I did because the 9 by 13 was already in use – it was a busy baking day 🙂

Make the cake.  In a large bowl, stir together sugar, oil, and egg until well combined.  Stir in the vanilla, milk, baking soda, and flour.  Once a thick dough forms, stir in the zucchini and orange zest until combined.  Spread half the dough in the prepared pan and sprinkle with the remaining sugar and cinnamon.  Top with the remaining dough.

Make the crumbs.  In a medium bowl, stir together flour, sugar, syrup, cinnamon, and oil until clumps of various sizes form.  Sprinkle all over the cake.

Bake 50-60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the cake is golden brown.  Serve warm or cool completely in the pan.  Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 1 minute.