Ingredients
2 C unbleached all purpose flour
1 tsp baking soda
¾ C grapeseed oil
½ C packed brown sugar
½ tsp baking powder
2 tsp vanilla extract
6 Tbsp granulated Sugar
1 tsp salt
2 C grated zucchini
1 ¼ tsp cinnamon
1 C rolled oats (2 med zucchinis)
½ tsp ground ginger
3 lg eggs

Preheat oven to 350 degrees F. Grease a 9x5” loaf pan. Combine flour, brown sugar, cinnamon, ginger, baking soda, baking powder, and salt in a large mixing bowl. Once combined, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the grated zucchini – do not over mix. Pour batter into prepared pan, mounding it up in the center, sprinkle the top with sugar. Bake for 60-65 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack for a further 10 minutes prior to slicing. Bread can be served warm or at room temperature. It keeps well and makes great toast too. Enjoy !