Brown Sugar Zucchini Bread

Yep, it's late summer. And that means zucchini! If you have happen to have a garden anywhere in the US, chances are you have zucchini coming out of your wazoo!  What to do with it? What to DO with it? Everyone can make zucchini bread and everyone has a recipe, but this one might be worth checking out. Especially if you don't like dried out boring zucchini bread!

Mix this by hand! It's hardly any work and seriously, use your hands when you mix in the zucchini. It's fun!

2 Cups all-purpose flour
1/2 Cup brown sugar, packed
6 tbsp regular sugar
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 Cup old fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 tsp vanilla
2 Cups shredded zucchini
more brown sugar for sprinkling

1. Preheat oven to 350 degrees and grease a bread loaf pan and instead of flouring like you usually do, try granulated sugar! Bread pops out easier and has a sweet crunchy outside!!!
2. Combine dry ingredients in a large bowl and whisk until well combined. No chunks!
3.  Make a little well in the middle of the flour mixture.
4. In a separate small bowl, whisk together eggs, oil and vanilla. Add to your dry ingredients and stir until just combined. Don't over mix it or your bread will be tough! It's going to seem too dry, don't panic.
5. Mix in the zucchini until everything gets all moist and squishy. If you have some nuts, toss them in at this time.
6. Pour batter into greased and sugared pan.  Generously sprinkle extra brown sugar on the top. This will give you the crunchy topping that makes this one special!
Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.

It's delicious the way it is or you can jazz it up with some vanilla frosting and toasted coconut shavings.

To toast coconut, heat a non-stick pan over medium-low heat. Add coconut and stir frequently until the edges begin to brown. Stay with it and watch the pan. It won't take long for it to burn past recognition!