1 teaspoon cinnamon

Pinch of ginger and nutmeg

1 tablespoon sanding, raw or turbinado sugar

1. Coat a nonstick 9-inch by 5-inch loaf pan with baking spray. Preheat the oven to 350 F.

2. Place the butter in a small saucepan on medium-high heat. Cook the butter until it turns brown and is slightly fragrant. Remove from heat and reserve.

3. In a large mixing bowl combine the eggs, sugars and vanilla and whisk together until nicely blended. Add the cooled brown butter. Combine the zucchini and mix with a large spoon to evenly incorporate the ingredients.

4. Sift together the flour, baking soda and powder, salt, and spices onto parchment or wax paper. Carefully sprinkle the dry ingredients into the wet mixture and mix to evenly blend.

5. Pour into prepared loaf pan. Sprinkle over the tablespoon coarse sugar evenly on top of the batter.

6. Bake for about 55 minutes or until a skewer comes out clean. Let cool completely in pan. (It may fall apart if it is too warm.) Slice and serve.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.