This recipe is adapted from Smitten Kitchen. The minute I read that you do not need to wring out the zucchini, I was on board! The addition of the turbinado sugar on top makes this moist cake even more delicious and memorable.
2 cups grated, packed zucchini, not wrung out, grated on the large holes of a box grater
Lightly coat a 9×5-inch loaf pan with nonstick spray. I also line it with parchment paper and then spray the parchment paper.
Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Mix together using a fork until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over the batter and mix again.
Add flour and mix until just combined. Pour into prepared loaf pan and sprinkle with the turbinado sugar on top and be generous, it’s delicious!
Bake for 55 to 60 minutes, until a cake tester inserted into the middle, comes out clean.
When you think bread, you think crust. The raw or turbinado sugar on top makes the most delicious crust. Next I’m going to try muffins with a sugary top!