Combine oil, sugar, and eggs in a large mixing bowl; beat at medium speed until well blender.

In another bowl, combine the flour and next 5 ingredients; stir well. Add the flour mixture to the creamed mixture, beating until well blended. Stir in zucchini.

Pour the batter into an ungreased 15 x 10 x 1 inch-jellyroll pan. spread crumb mixture evenly over batter in pan, sprinkle with cinnamon. Bake at 350 degrees for 25 minutes or until a wooden-pick inserted in the center comes out clean. Let cool in the pan on a wire rack.