Demerara sugar topping on zucchini bread
I keep my zucchini bread loaf (Alison Roman’s recipe from NYT Cooking) out on the counter- loosely covered with cling film and under a cake dome. I love the bread’s interior texture but the crackly sugar topping turns to liquid over time. I know this isn’t melting but a phase change. Any chemical engineers out there know a way to keep the sugared top crackly? Thanks!!