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Ingredients
| eggs: 3 (beaten) |
| vegetable oil: 1 cup |
| granulated sugar: 2 cups |
| zucchini squash (grated): 2 cups (shredded) |
| vanilla extract: 2 tsp |
| golden seedless raisins (not packed): 1/2 cup |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| light brown sugar (packed): 1/4 cup |
| ground cinnamon: 1/4 tsp |
Zucchini Bread with Cinnamon Sugar Topping
Credit: AllRecipes
User rating:
"This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!"
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Prep Time
20 min -
Cook Time
60 min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
- Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
- Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.