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Brown Sugar-Zucchini Bread

Source of Recipe


From "A Real American Breakfast"






List of Ingredients



• Nonstick cooking spray
  
• 2 cups unbleached all-purpose flour
  
• 1/2 cup packed light or dark brown sugar
  
• 6 Tbsp granulated sugar
  
• 1-1/2 tsp ground cinnamon
  
• 3/4 tsp ground ginger
  
• 1/4 tsp ground mace or nutmeg
  
• 1 tsp baking soda
  
• 1/2 tsp baking powder
  
• 1 tsp salt
  
• 1 cup old-fashioned oats
  
• 3/4 cup vegetable oil, or 1/2 cup vegetable oil plus 1/4 cup walnut oil
  
• 3 large eggs
  
• 2 tsp pure vanilla extract
  
• 2 cups grated zucchini* (about 2 medium zucchini)
  
• 1/2 cup golden raisins
  
• 1 Tbsp turbinado sugar or other crystallized brown sugar
  






Instructions



1. Preheat oven to 350 degrees (F). Lightly spray one 9x5-inch loaf pan or four 5-1/2 x 3-1/2-inch mini loaf pans with cooking spray and set aside.
   
   
2. In a large mixing bowl, stir together the flour, brown sugar, granulated sugar, cinnamon, ginger, mace or nutmeg, baking soda, baking powder and salt. When combined, mix in oats. Make a well in the center of the dry ingredients. Measure the oil in a measuring cup and add the eggs and vanilla. Pour into the center of the dry ingredients and combine lightly. Stir in the zucchini and raisins.
   
   
3. Scrape the batter into the prepared pan(s). Sprinkle the turbinado sugar on top. Bake on the center oven rack about 1 hour for the large loaf pan, or 40 to 45 minutes for the mini pans. A toothpick inserted into the center of the loaves should come out clean. Cool in the pan 10 minutes before unmolding onto a rack. Let the bread cool at least 30 minutes before slicing.
   
   * Three medium-size carrots can replace the zucchini in this recipe.