Zucchini Bread

This recipe is why I grow zucchini.   It is Rayces' constant summer breakfast request.  Another great one from PW.

Ingredients:

1 3/4 c. all-purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. kosher salt

1 tsp. ground cinnamon

3/4 c. semi-sweet chocolate chips, optional

2 large eggs

1/3 c. vegetable oil

1/2 c. light brown sugar, packed

2/3 c. granulated sugar

2 tsp. vanilla extract

1 1/2 c. shredded zucchini, packed

Directions:

Preheat the oven to 350˚F. Butter or spray the inside of a 9-by-5-inch inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips 

In another medium bowl, whisk together the eggs, oil, brown and granulated sugars, and vanilla. Stir in the zucchini. Add the wet ingredients into the dry ingredients and mix just until combined. 

Transfer the mixture to the prepared loaf pan. Sprinkle the top all over with the coarse sugar. Bake 55 to 60 minutes, until slight crumbs remain on a toothpick when stuck into the middle of the loaf. 

Let cool for 10 minutes in the pan, then remove and let cool completely on a wire rack before slicing. 

Cover and store leftover the bread at room temperature for up to 3 to 4 days or in the refrigerator for up to 1 week