3 cups organic flour
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1⁄4 teaspoon salt
1 teaspoon baking soda
1⁄4 teaspoon baking powder
1 cups organic bakers sugar
1 cup organic brown sugar
3 organic eggs, lightly beaten
1 cup Humboldt Creamery Organic Unsalted Butter, softened
3 teaspoons organic vanilla
2 cups organic zucchini, grated
1 cup nuts (optional)
Heat oven to 350°F. Grease bottom only of 2 (8×4-inch) loaf pans; set aside.
In a large bowl, combine dry ingredients of flour, cinnamon, nutmeg, ginger, salt, baking soda and baking powder, set aside.
In another bowl, combine sugars, eggs, butter and vanilla. Beat with a mixer at medium speed, scraping bowl often, until combined and smooth. Add flour mixture; beat at low speed until well mixed (mixture will be thick). Stir in zucchini and walnuts.
Spread batter evenly between the prepared pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on a wire rack.