Smitten Kitchen’s ultimate zucchini bread

This really is an incredible recipe. I like to make it plain or with chocolate chips and nuts, as muffins or in a round cake pan… I always use EVOO for the oil, and I think it adds to the flavor profile. My one suggested alteration is to substantially cut down on the sugar you add to the batter (and if you do, stick to brown sugar) — I’ve never felt it needs more than half a cup. (But it absolutely does need the Demerara topping!) One of my favorite things about this recipe is that, especially if you cut the sugar, it feels like 90 percent of the ingredients are good for you.