Zucchini Bread

This bread is great in the summer when the garden has lots of zucchini. It is also a healthier version that uses both white and whole wheat flour and has less oil.

• Ready In: 1 hr 5 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 2  cups all-purpose flour
• 1  cup whole wheat flour
• 1  cup white sugar
• 1⁄2 cup brown sugar
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1 1⁄2 teaspoons baking powder
• 3  teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 2  eggs
• 1⁄4 cup  oil
• 1  cup  orange juice
• 2  teaspoons vanilla
• 2  cups zucchini, shredded
• 1⁄2 cup  almonds, pecans (optional) or 1⁄2 cup walnuts (optional)

Directions

1. Preheat oven to 350.
2. Grease or spray 2 loaf pans.
3. Mix together first nine ingredients in one bowl.
4. Mix together eggs, oil, orange juice and vanilla in another bowl.
5. Add wet ingredients to dry mix.
6. Stir in zucchini and nuts.
7. Bake at 350 for 50 minutes.