Since my last foray went so badly, this time I went to my recipe file to find a zucchini bread recipe I’d used before.

Of course things couldn’t go smoothly: I discovered that aside from the 1/2 cup in the flour bin, I was out of white flour. I have whole wheat flour, I have bread flour, I have pastry flour, and I have white wheat flour. But no back-up white flour. So I used white wheat and hoped for the best.

Zucchini Bread

345 g flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 tsp cinnamon
3 eggs
400 g sugar
1 cup oil
2 cups grated zucchini
2 tsp vanilla
1 cup walnuts (I didn’t use walnuts since Grandmom can’t eat them.)

Preheat the oven to 350 and grease two small bread pans.

Grate the zucchini.

Combine flour, salt, baking soda, baking powder and cinnamon. Whisk together and set aside.

Beat eggs until light. Add in sugar and continue to beat until eggs and sugar are light and a paler yellow. Add the vanilla.

Add the flour mixture and the oil and mix well. Add in the zucchini and walnuts.

Pour into two small greased loaf pans.

Bake one hour at 350 F.

Cool and eat.

The white wheat flour worked very well–delicious!