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.