Zucchini Bread

It has been so long since I've had some Zucchini Bread, that this was a great treat. Personally I don't think it needs the topping, because it tasted GREAT without it(I accidentaly skipped that part). It says it makes two loaves, and yes it does, but they are small loaves, not regular loaf pans like I used. :) MMM, SO GOOD. The title will take you to the picture, but the recipe is below.

Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites

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2 1/4 C flour
2 t cinnamon
1/8 t ground cloves
1/2 t salt
1 1/2 t baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 t vanilla
zest from one large orange
1/2 C sour cream
3 C grated zucchini
optional: 2/3 C chopped pecans, toasted*

Topping:
2 T white sugar
2 T brown sugar
1/2 t cinnamon

*I actually really dislike nuts in breads. I hate how they get kind of soggy. I added them in the loaf pictured (just to live on the wild side) but I much preferred the second loaf without nuts.

Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.

Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.

Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.

Add dry ingredients and mix just until combined. Divide batter between 2 pans. Bake for 50-60 minutes or until a knife comes out clean.

Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!

This makes great muffins too. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them (cuz I can't remember exactly how long they took!) I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!