Mix all dry ingredients together into a large bowl.
1 ½ Cups Flour, 1 ½ Cups White Whole Wheat Flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ¼ teaspoon salt
In a separate bowl, mix eggs, oil, vanilla and brown sugar together.
3 whole eggs, ½ cup oil, 1 teaspoon vanilla, 1 cup brown sugar
Add to dry ingredients. Stir. The mixture will be very dry.
Add zucchini. Stir in. The mixture will still seem too dry. Wait a few minutes and come back to stir again. The zucchini will have begun to release its excess moisture.
3 cups shredded zucchini
Once all dry ingredients are incorporated, divide batter into 4 mini loaves (sprayed with non-stick spray)
Bake at 350 for 40-45 minutes for mini loaves - 55-60 minutes for full size loaves.
Cool for 3-5 minutes on a baking rack, then remove from loaf pans and continue cooling.
Notes
Bake in 4 mini loaf pans or 2 regular size loaf pan.
Place pans on a baking sheet to make handling easier. The baking sheet also helps protect the bottom of the bread from becoming too dark.
To determine if bread is fully cooked, insert a toothpick in the center of a loaf. If the toothpick comes out with just a few moist crumbs, the bread is done. If the toothpick has wet batter, let the bread continue cooking for 5 additional minutes and then test again.
Baking time will vary depending on your oven and the type of pans you use.
Bread is best sliced when warm or at room temperature.
Variations:
Fold in 1 cup of chocolate chips, regular or mini size
Add 1 cup of chopped walnuts or pecans
Add 1 cup raisins
Omit the all-purpose flour and use all white wheat flour
*Nutritional values estimated when slicing each loaf into 6 slices.