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Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper.
In a small bowl, combine the granulated sugar and cinnamon.
In a large bowl, whisk together the melted butter, brown sugar, yogurt, eggs, and vanilla. Stir in the grated zucchini. Add the flour, baking powder, baking soda, and salt. Mix until just combined.
Spoon half the batter into the prepared loaf pan. Sprinkle with the cinnamon sugar, reserving 2 tablespoons for the top. Spoon the remaining batter evenly over the cinnamon sugar, then sprinkle with the remaining cinnamon sugar.
Using a knife, gently swirl the batter a few times. Be careful not to over-swirl, or you'll lose the cinnamon sugar layers.
To make the crunch, stir together the brown sugar, flour, cinnamon, and melted butter until clumps form. Sprinkle the clumps evenly over the loaf.
Bake for 55 to 60 minutes, or until the center is just set and a toothpick inserted into the center comes out with a few moist crumbs. Let cool for at least 15 minutes before slicing, or enjoy warm, slathered with salted butter.