Zucchini Bread

Last week I checked out a book from the library called Baking Boot Camp  by The Culinary Institute of America and Darra Goldstein.  I have enjoyed reading this book this past week and I have learned so many nice little tips.  At the end of the book they include some recipes.  Today, I decided to try zucchini bread and it is so good.

Zucchini Bread

2 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
3/4 cup sugar
3/4 cup packed light brown sugar
1 cup vegetable oil
3 eggs
2 cups grated zucchini
1/4 cup whole wheat flour
1 cup coarsely chopped pecans

Preheat the oven to 350 degrees.  Grease and flour two 9 inch loaf pans.

Sift together 2 cups of the all purpose flour with the baking powder, baking soda, salt, cinnamon and nutmeg.  Combine the sugar, brown sugar, oil and eggs and mix on medium speed using a paddle attachment until blended, about two minutes.  Add the sifted dry ingredients and mix until just combined, about 30 seconds.

 Toss the grated zucchini with the remaining flour and the whole wheat flour.  Blend the zucchini and the pecans into the batter.

Divide the batter evenly between the two pans.  Bake for about 1 hour and 25 or until a tester inserted in the center comes out clean and the loaves spring back when lightly pressed.