Snickerdoodle Zucchini Bread

Ingredients:

1/2 c Vanilla Maple EVOO + 2 Tbsp for greasing

1/2 c Butter, melted

3 Eggs

1 1/4 c Sugar

1 tsp Vanilla Extract

3 c Flour

2 tsp French Toast Sugar Shaker

1 tsp Baking Soda

1/2 tsp Baking Powder

1 tsp Vanilla Bean Sea Salt

2 1/2 c Zucchini, grated

Topping:

1/2 c Sugar

1 Tbsp French Toast Sugar Shaker

Directions:

1. Preheat oven to 350 degrees F. Grease 2 loaf pans with a Tablespoon each of the Vanilla Maple EVOO.

2. In a large bowl combine Vanilla Maple EVOO, melted butter, eggs, sugar, and vanilla until well incorporated.

3. 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.

4. Add dry mixture to wet mixture using a rubber spatula, batter will be thick. Fold in zucchini.

5. 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.

6. Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean.