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Brown Sugar Zucchini Bread




Source of Recipe


Real American Breakfast-Food Network modified by Angele O'Connell


Recipe Introduction


Variation: Brown Sugar Carrot Bread

Replace zucchini with 2c grated carrot. Because the carrots are a little starchier, reduce the oats to 3/4c.



List of Ingredients




2c GF All Purpose Flour (Note: I used, 2c Cici Bean Flour, 1c
Buckwheat and 1c Bette Hagman's Featherlight)
1/2c Packed Light or Dark Brown Sugar (I used Date Sugar)
6T Granulated Sugar (I omitted)
1 1/4t Ground Cinnamon
1/2t Ground Ginger
1t Baking Soda
1/2t Baking Powder
1t Salt
1c GF Oats or Quinoa Flakes
3 Large Eggs
3/4c Vegetable Oil (I used Coconut Oil)
2t Vanilla Extract
2c Grated Zucchini (about 2 medium zucchini)
Turbinado sugar or other crystallized brown sugar, optional


Recipe



Preheat over to 350 degrees F. Grease and flour 9x5 loaf pan.

Stir the flour, brown sugar, granulated sugar, spices, baking soda and powder and salt together. When combined, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil and vanilla together in a small bowl and pour into the well. Combine lightly, then stir in zucchini. Do not overmix. (My batter was very
very thick).

Scrape batter into pan, mounding it up in the center. Sprinkle with turbinado sugar if you wish. Bake for 60 minutes. Cool in pan for 10 minutes, then turn out to cool. Cool another 10 minutes prior to slicing.