Zucchini Bread with Cinnamon Sugar Topping

Name: Zucchini Bread with Cinnamon Sugar Topping
Total time: 90
Yield: 18
Ingredients: 2 cups white sugar; 2 cups shredded zucchini; 1 cup vegetable oil; 3 beaten eggs; 2 teaspoons vanilla extract; 0.5 cup golden raisins; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 0.5 teaspoon baking powder; 1/4 cup brown sugar; 1/4 teaspoon ground cinnamon

Recipe by Beth Stauffer from allrecipes.com

Bread 2 Hr. 30 Mins.

Ingredients

18 servings

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2 cups white sugar
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2 cups shredded zucchini
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1 cup vegetable oil
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3 beaten eggs
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2 teaspoons vanilla extract
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0.5 cup golden raisins
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3 cups all-purpose flour

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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon cinnamon
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0.5 teaspoon baking powder
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1/4 cup brown sugar
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1/4 teaspoon ground cinnamon

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
Make the bread: Mix sugar, zucchini, oil, eggs, and vanilla together in a large bowl. Stir in raisins.
Combine flour, baking soda, salt, cinnamon, and baking powder in another large bowl. Whisk flour mixture into zucchini mixture; stir until almost all lumps are gone. Divide batter between the two prepared loaf pans.
Make the topping: Whisk brown sugar and cinnamon together in a small bowl until well combined. Sprinkle over batter in the loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.