Zucchini Oatmeal Bread

1 1/2 cups sugar

2 1/4 tsp ground cinnamon

2 1/2 cups AP flour

1 cup rolled oats (not steel-cut)

1 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

3 large eggs

1 cup applesauce (unsweetened is best)

1/4 cup unsalted butter, melted

1 tsp pure vanilla extract

2 cups shredded unpeeled zucchini

1 cup chopped pecans

3/4 cups raisins (black or golden)

Preheat oven to 350°F. Spray a 9 x 5 loaf pan with non-stick spray and set aside.

Combine 1 Tbs sugar and 1/4 tsp cinnamon and set aside.

In a medium bowl, combine flour, oatmeal, baking powder, salt, baking soda and the remaining cinnamon.

In an electric mixer fitted with the paddle attachment, beat eggs on medium speed for two minutes until foamy.  Add remaining sugar, applesauce, butter and vanilla and combine well. 

Lower speed to low and gradually add in the flower mixture in three increments, mixing on low speed until combined.  Stir in the zucchini, nuts and raisins by hand until well mixed. Spoon the batter into the prepared pan and sprinkle the sugar/cinnamon mixture over the top.

Bake at 350°F for 1 hour and 20 minutes, until a wooden skewer inserted in the middle comes out clean.  Cool in the pan on a wire rack 10 minutes. Remove the loaf from the pan and cool completely on wire wrack before slicing.