While fall is still in the air, and you may still find zucchini in your kitchens, I thought I would share another one of my favorite zucchini recipes with you. I received a loaf of this bread as a gift once and had to have the recipe. Thanks, Genny! Since, I have adjusted the method, amount of sugar, and added a yummy crackle topping. I love how the sweet yummy spices pair with the crunchy cinnamon crackle topping. Plus, I love how you end up with two loaves, one to keep and one to share. Give it a try, I don't think it will disappoint.
Cinnamon Crackle Zucchini Bread
Recipe by Crazy Daisy adapted from Genny Schaffner
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 1/2 teaspoons cinnamon
1 teaspoon allspice
3 eggs
1 cup oil
1 1/2 cups sugar (you can add or subtract 1/2 cup depending on how sweet you like things)
2 cups grated zucchini
3 teaspoons vanilla
Cinnamon Crackle Topping
2 Tablespoons white sugar
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
Preheat oven to 325. Grease and flour two 9x5 loaf pans. In medium bow, whisk together flour, salt, baking soda, cinnamon, and allspice. Set aside. In mixing bowl, cream together eggs, oil, and sugar. Add zucchini and vanilla and stir well. Slowly, stir in the dry ingredients and mix until everything is just wet and incorporated. Pour evenly into prepared pans. Bake for one hour, or until bread springs back when touched lightly, or a toothpick comes out mostly clean when inserted in the center of the bread. Let cool on wire rack for 10 minutes and then remove from pan to finish cooling. While yummy warm, I think this bread is actually better cooled and even better the next day.
Very Good Recipe Tags: Quick Breads, Zucchini, Fall Flavors
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