•INGREDIENTS:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup finely shredded zucchini (unpeeled and excess moisture removed)
– 1/2 cup chopped nuts (optional)
– 1/4 cup granulated sugar (for topping)
– 1 teaspoon ground cinnamon (for topping)
•INSTRUCTIONS:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3. In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in shredded zucchini and chopped nuts (if using).
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle the cinnamon sugar mixture evenly over the top of the batter.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
