Zucchini Bread

Who wants zucchini bread?

Serves: 16

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.