Brown Sugar- Zucchini Bread

2 cups unbleached flour
1/2 cup brown sugar
6 TBSP sugar
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup oats
3 eggs
3/4 cup veg. oil
2 tsp vanilla
2 cups grated zucchini
Turbinado sugar or other crystallized brown sugar, optional

350 degrees, grease/flour 9x5 loaf pan.

Mix first 8 ingrediants in large bowl. When combined add oats. Make well in center, mix eggs, oil and vanilla together in small bowl and pour into the well. Combing lightly then add zucchini. Do not over mix.

Scrape into pan, mounding it up in the center. Sprinkle with turbinado sugar if you wish. Bake 60-65 minutes. Cool in pan 10 minutes, then turn out onto rack covered with a clean dish towel to prevent indentations. Let the bread cool at least another 10 minutes longer before slicing. Can be served warm or at room temp. Keeps well and makes good toast too.

Variation:
Brown sigar carrot bread: Replace zucchini with 2 cups carrots, grated. Because carrots are a little starchier, reduce oats to 3/4 cup.