Zucchini Bread

Heat the oven to 350 F. Grease or line two 8 x 4 loaf pans with parchment paper.

Gather the shredded zucchini in a dish towel or a few layers of paper towels and squeeze out as much of the moisture as possible.

Combine the flours, baking powder, baking soda, cinnamon and salt in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract.

Toss the zucchini in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the two loaf pans.

Bake for 45-50 minutes, until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Remove from oven. Let the bread cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.

Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.

Notes:
1. Recipe adapted from The Kitchn.
2. I halved this recipe and it still turned out great. After my loaf disappeared in a few short hours I wish I hadn’t, but just know that you can half it!