Several times this summer I’ve bought zucchini in hopes of making zucchini bread.

Instead, I made compost.

This time, I actually MADE the zucchini bread, as prodded by Gina.

Recipe is from Mark Bittman’s How to Cook Everything, and I discovered I don’t have any whole wheat flour. (Also I opened my last bag of all-purpose flour, which seems inconceivable.)

Also, I had to double the recipe, since I had two zucchini. One loaf will go in the freezer unless someone is really really nice to me.

Zucchini Bread
2 1/2 cups flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup sugar
2 egg
1/4 cup butter, melted
1 1/4 cups milk, 2% lowfat
1 cup zucchini, shredded
1/2 teaspoon ginger
1 teaspoon cinnamon
pinch clove
pinch nutmeg
1/2 cup walnuts, toasted and chopped

Preheat oven to 350F. Grease a 9×5 bread pan.

Whisk together dry ingredients.

Whisk together eggs, milk, and melted butter.

Gently add the liquid to the dry. Scrape down the sides of the bowl. Add in the zucchini and walnuts. Pour immediately into bread pans and bake for at least an hour.

My loaf didn’t get as brown as I expected, but then I’m used to pumpkin bread.