Recipe: Zucchini Bread

I am posting this more for myself since I make it all the time and it's easier for me to find on my blog than allrecipes.com.

Now that my zucchini is growing in my backyard, I'll probably be make it every week. I have tweaked it from the original recipe so here is my variation to make it healthier but still delicious.

Moms' Zucchini Bread

1 1/2 cups all-purpose flour 1 1/2 cups whole wheat flour 1/4 cup of ground flax seed 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cloves 3 eggs

1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini

Directions:

1.	Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.	Sift flour, salt, baking powder, soda, and spices together in a bowl.
3.	Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into 2 prepared pans.
4.	Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

The kids love this bread. Elysha calls it bikini bread--at least that is what it sounds like she's saying. Joey tries to correct her:
J: "No no Elysha. Listen to me: zookeenee bread."
E: "That's what I said. Bikini bread!"

We usually finish one loaf before it has even had a chance to cool down--even Sam gobbles it down. I use my hand power chopper to cut up the zucchini. In less than a minute, I've got really finely chopped zucchini. Cuts down on the prep time a lot. If you don't have one of these babies, go out and buy one. Absolutely worth the money. I use it all the time and the clean up is a cinch.