Zucchini Bread

This recipe also goes into my favorite file. Oh my word this bread is so fabulous! Absolutely delicious. Moist, flavorful & so fragrant with spices. If you are looking for something to make with your excess zucchini, this is it! I made a double recipe and used 2 medium size zucchini. I made mini loaves but also some big muffins that were wonderful this morning for breakfast. I left the nuts out but I'm sure they would add wonderful flavor and texture to this bread. Pecans or walnuts would be great. If you do not have any whole wheat flour, you can certainly use all all-purpose flour. You can also use more whole wheat flour & less allpurpose than called for. You can use more spice or less spice than called for. Allspice sure leaves that distinct flavor of cloves in your mouth and I know many folks don't care for that so feel free to up the cinnamon or nutmeg & leave allspice out altogether. I can't say enough great things about this bread - just try it for yourself and report back with your results. I'm sure you will enjoy as much as I do.

I peeled the zucchini skin almost completely, but left a bit of it on. I figured it might bring a bit more nutrition and I like the green flecks.

I'm not sure how important it is to sift all of your dry ingredients but I do it mostly so they are all thoroughly incorporated.

My double recipe made 8 mini loaf pans and 6 large Texas size muffins.

The crust is not tough at all. It's nice and brown around the edges but still tender.

Slightly warm but oh my word it's delish & squishy when warm! I found this bread difficult to photograph. Although it's insanely delicious, it's not very exciting looking. The colors are boring. There is no gooeyness. There is no pretty icing or decoration. Ho hum. Don't let it's boring looks keep you from making it.

I can see a little bit of zucchini skin green flecks. Makes me believe that it's healthier.

Last little chunk of my photo loaf! It disappeared quickly! There it goes! Guess I have to break into another loaf.

Zucchini Bread

Ingredients:

2 cups all-purpose flour 1 cup whole wheat fl0ur 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons ground cinnamon 1 teaspoon nutmeg 1/2 teaspoon allspice 3 eggs

1 cup vegetable oil 1 1/4 cups white sugar 1 cup brown sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts (optional)

Directions:

1.	Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.	Sift flours, salt, baking powder, soda, and cinnamon, allspice & nutmeg together in a bowl.
3.	Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.	Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.