Whole Wheat Zucchini Bread

One of the things that keeps us within our budget around here is that I love to bake bread. If you have any extra produce lurking in your garden, now is the time for some Whole Wheat Zucchini Bread.

You will need a few basics for this James Mc Nair recipe:
2 eggs
1/2 canola oil
3 tablespoons molasses
1/2 c. brown sugar
1 tsp. vanilla
3/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp. soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 cup shredded zucchini
1/2 cup raisins (optional)
1/2 cup nuts (optional)

Preheat your oven to 350 degrees. Beat the eggs in a large bowl, add the oil, molasses, sugar, and vanilla. Combine til smooth. In a separate bowl, combine flours, baking soda and baking powder, salt and cinnamon. Fold in to egg mixture until combined. Bake in a 9 x 5 inch pan for 1 hour until skewer comes out clean.

Or you can just dump all the ingredients in a bowl, mix them with a plastic spatula, and hope for the best which is what I do when I am in a hurry. Near as I can tell, it all comes out about the same.

 I like to double the recipe and make four smaller loaves at a time. This may look like a lot, but around here a loaf is practically a single serving.

 I have a clay baker from Pamprin, I mean Pampered Chef that is my favorite, it never fails to make great sweet breads. I have a hard time with the 9 x 5 pans, I always end up with goo in the middle. Don't even talk to me about Pyrex pans, they never cook anything well.

Of course this bread is served slathered with butter and a pot of good tea on the side. It tastes even better when you share it with a friend.

Only 3 more days until my 31 Day blogging challenge begins, I am in a frenzy trying to get ready. Ola!

Designer Mom