Zucchini Bread with Cinnamon Sugar Topping

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 cup butter, melted
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• 1/2 cup chopped walnuts (optional)
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
2. In a medium bowl, combine flour, baking soda, baking powder, cinnamon and salt. Set aside.
3. In a large bowl, cream together butter and brown sugar. Beat in eggs one at a time, then stir in vanilla. Add grated zucchini and walnuts (optional) and mix well.
4. Add dry ingredients to the zucchini mixture and stir to combine. Pour batter into prepared pan.
5. In a small bowl, combine 1/2 cup white sugar and 1 teaspoon cinnamon. Sprinkle over batter. Drizzle with melted butter.
6. Bake for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in pan 10 minutes, then turn out onto a wire rack.

Interesting Facts

• Zucchini is a type of summer squash.
• Zucchini is a good source of vitamins A and C, potassium, and fiber.
• The zucchini should be grated on the large holes of a box grater.
• Baked zucchini bread can be stored at room temperature for up to three days.