Brown Sugar Zucchini Bread
Nonstick cooking spray
2 C. unbleached all-purpose flour
1/2 C. packed light- or dark-brown sugar
6 T. granulated sugar
1 1/2 t. ground cinnamon
3/4 t. ground ginger
1/4 t. ground mace or nutmeg
1 t. baking soda
1/2 t. baking powder
1 t. salt
1 C. old-fashioned oats
3/4 C. vegetable oil, or 1/2 C. vegetable oil plus 1/4 C. walnut oil
3 large eggs
2 t. pure vanilla extract
2 C. grated zucchini (about 2 medium zucchini)
1/2 C. golden raisins
1 T. turbinado sugar or other crystallized brown sugar
Preheat oven to 350 degrees. Lightly spray a 9 x 5-inch loaf pan, or four 5 ½ x
3 ½-inch mini loaf pans, with cooking spray and set aside.
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.
Scrape the batter into the prepared pan. 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.
Note: Three medium-size carrots can replace the zucchini in this recipe.
Substitute dark raisins for the golden.
From A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison