Brown Sugar Zucchini Bread
Makes 1 Loaf Pan
- ¾ Cup organic brown sugar, packed
- 2 Tablespoons apple cider vinegar
- ½ Cup vegetable oil
- 2 Large eggs
- 1 Teaspoon vanilla extract
- ¼ Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 Teaspoon salt
- 1 ½ Teaspoons cinnamon
- 1 ¾ Cups unbleached all-Purpose flour
- 2 Cups grated zucchini, somewhere between firmly and lightly packed
- ¾ Cup chopped walnuts, toasted until golden
- ¾ Cup raisins or currants, golden raisins preferred
- ¼ Cup organic brown sugar, for sprinkling on top
- Organic brown sugar
- Apple cider vinegar
- Vanilla extract
- Vegetable oil
- Baking powder
- Baking soda
- Unbleached all-Purpose flour
- Preheat the oven to 350°F. Lightly grease an 8 ½ " x 4 ½ " loaf pan.
- In a medium-sized bowl, beat together the brown sugar, apple cider vinegar, vegetable oil, eggs, and vanilla until smooth.
- Whisk the baking powder, baking soda, salt, and cinnamon into the flour, then add the dry ingredients to the liquid ingredients in the bowl, stirring or beating gently until smooth. Stir in the zucchini, walnuts, and raisins or currants.
- Scoop the batter into the prepared pan, smoothing out the top then sprinkle with brown sugar.
- Bake the bread for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. The top (just under the crust) may seem a bit sticky; but so long as the toothpick doesn't reveal wet batter, it's done. Remove the bread from the oven, and cool it in the pan for 10 minutes before slicing to serve.