Ultimate Zucchini Bread with a Crunchy Sugar Top

Prep Time: 15 mins | Cook Time: 65 mins | Course: Breakfast | Servings: 10

Got zucchini? I have thee best zucchini bread recipe with the perfect amount of spice and a raw sugar crunchy top. Amazing flavor, like sinking your teeth into heaven. Wonderful sliced by itself, with butter or toasted too. I’m always amazed and inspired by Deb Perelman of Smitten Kitchen https://smittenkitchen.com/2019/08/ultimate-zucchini-bread/ 

2 cups flour

¾ tsp baking soda

½ tsp baking powder

1 tsp salt

1 ½ tsp cinnamon

½ tsp nutmeg, freshly grated is best

½ cup sugar

½ cup brown sugar

⅔ cup olive oil 

1 tsp vanilla 

2 eggs

2 cups zucchini, shredded

2 Tbsp raw sugar or turbinado

Preheat oven to 350*. Spray oil a 9.5 bread pan and set to the side. Grate zucchini with a large grate shredder or in a food processor. In a mixing bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, sugar, and brown sugar together. In a liquid measuring bowl, stir olive oil, vanilla and eggs together. Pour over the dry ingredient mixture and partially stir with a rubber scraper. Add in the zucchini and stir until just incorporated. Scrape batter into the bread pan and sprinkle the top with the raw or turbinado sugar. Bake for 55-65 minutes or until the bread is fully baked and a toothpick tester comes out clean without any batter or crumbs adhering to it. Allow bread to cool completely in the pan before unmolding and slicing.