Serving Size: 1 loaf
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon, ground
½ teaspoon allspice
¾ cup vegetable oil
1 cup sugar
2 teaspoons vanilla extract
2 cups zucchini, grated
Preheat the oven to 340°F and line and grease a loaf tin (6 in x 9 in).
In a medium size bowl, sift the first 7 ingredients.
In a large bowl add eggs, oil, sugar and vanilla. Whisk until well combined and thick (approx 1 minute).
Add dry ingredients to wet mixture and beat to combine. Add zucchini and fold until well combined.
Pour into loaf tin about ¾ full and bake for one hour or until skewer comes out clean.
If your loaf pan is slightly too small for the mixture, make the remaining batter into muffins. (Bake for 20 minutes.)
Hand mixing will make the loaf lighter.
Zucchini bread freezes well and tastes great slightly toasted and spread with butter for an after school snack.