Last week I baked this wonderful bread, My Grandmother's Banana Bread, and my Energy Muffins.
I hope this post inspires you to do some baking, too!
Crunchy Top Zucchini Bread
1 cup toasted pecans (optional) Learn How To Toast Nuts Here
3 large eggs
1 cup olive oil
1 cup (packed) light brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
3 cups all-purpose flour
1½ teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon freshly grated nutmeg
3½ cups coarsely grated zucchini (from about 1 lb. zucchini - about 2 medium size)
1¼ cups old-fashioned rolled oats, divided
3 tablespoons raw sugar (also called turbinado sugar)
Preheat oven to 350°. Butter two 8 ½ x 4 ½ " loaf pans and line with parchment paper, leaving a generous overhang on long sides. If using, coarsely chop the pecans. Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth. Whisk flour, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork. Fold in zucchini, pecans, and 1 cup oats. Scrape batter into prepared pans. Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, 55-60 minutes. Transfer pans to a wire rack and let bread cool in pans 30 minutes. Grab sides of parchment paper and pull bread out of pans. Place onto rack and allow to cool completely.