Weather has been nice and cool, so I decided that not only did I need to use up the last of the summer zucchini, I wanted bread as well.
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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.
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The Farmer’s Market had zucchini this week, so I decided to make zucchini bread. I tried the recipe in the King Arthur Flour Whole Grain Baking book.

What was interesting was that the loaf with nuts turned out much paler than the loaf without nuts. Considering that the recipe called for nuts (and raisins which I left out) I found this surprising.

The bread, however, is not at all sweet. And is drier than I’d expect. So I think I’ll see if I can find my old zucchini bread recipe and leave this whole wheat recipe behind.

The zucchini were so cute!

Less cute now.

One of the eggs had a double yolk.

Here’s the loaf with nuts, looking rather pale.

Here you see the two loaves side by side.

I won’t bother give you the recipe, because I don’t at all recommend it.