3cups(about 400 g) shredded zucchini2 medium zucchinis*
1-1 ½cupsoptional add-inssuch as chopped walnuts or pecans, or raisins (yum!) or chocolate chips
Instructions
Preheat oven to 350°F (170°C). Generously grease a large loaf pan 12x5x3 ½ inches (30x13x9 cm) or two small loaf pans.
In a large bowl, sift together flours, baking soda, baking powder, salt and spices. In another bowl, whisk together eggs, brown sugar, oil, vanilla and zucchini. Pour zucchini mixture into the flour mixture and stir everything together. Don’t beat or over-stir. Stir in any add-ins you’re using.
Pour batter into pan and bake for about 50-60 minutes. For small pans, bake for about 40-45 minutes. Check for doneness with a toothpick.
Cool in pan on a wire rack for 10 minutes then turn Zucchini Bread out of the pan and cool completely on a wire rack. Wrap tightly and store at room temperature for up to 4 days. Zucchini Bread also freezes well.