Zucchini Bread with Cinnamon Sugar Topping Good Recipes

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Zucchini Bread with Cinnamon Sugar Topping

"This is a scrumptious zucchini bread adapted from a recipe of my mother's to consist of a yummy cinnamon and sugar topping. My husband can devour a whole loaf of this bread at a time, it's so top!"

Ingredients :

three overwhelmed eggs
1 cup vegetable oil
2 cups white sugar
2 cups shredded zucchini
2 teaspoons vanilla extract
half cup golden raisins
three cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/four cup brown sugar
1/four teaspoon ground cinnamon

Instructions :

Prep : 20M	Cook : 18M	Ready in : 1H20M

Preheat oven to 325 degrees F (a hundred sixty five stages C). Prepare loaf pans with cooking spray.
Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a huge bowl; upload the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour aggregate into the zucchini mixture, stirring until nearly all the lumps are gone. Divide the batter between the two organized loaf pans.
Whisk the flour mixture into the zucchini combination, stirring until nearly all of the lumps are long past. Divide the batter among the 2 organized loaf pans, and sprinkle the tops with the brown sugar-cinnamon combination.
Bake inside the preheated oven till a toothpick inserted into the center comes out smooth, approximately 1 hour. Cool inside the pans for 10 minutes earlier than putting off to cool completely on a cord rack.

Notes :

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