Snickerdoodle Zucchini Bread
1/2 c Vanilla Maple EVOO + 2 Tbsp for greasing
1/2 c Butter, melted
1 1/4 c Sugar
1 tsp Vanilla Extract
3 c Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Vanilla Bean Sea Salt
2 1/2 c Zucchini, grated
1/2 c Sugar
1 Tbsp French Toast Sugar Shaker
Preheat oven to 350 degrees F. Grease 2 loaf pans with a Tablespoon each of the Vanilla Maple EVOO.
In a large bowl combine Vanilla Maple EVOO, melted butter, eggs, sugar, and vanilla until well incorporated.
In a separate bowl whisk flour, Cinnamon Vanilla Sugar Shaker, baking soda, baking powder, and Vanilla Bean Sea Salt until combined. In a separate small bowl combine topping ingredients, put to the side.
Add dry mixture to wet mixture using a rubber spatula, batter will be thick. Fold in zucchini.
Fill each loaf pan half way, and then sprinkle 1 Tbsp of topping mixture across batter. Divide remaining mixture between both loaf pans, and sprinkle remaining topping mixture across both.
Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean.