Zucchini Bread<\/strong> Preheat oven to 350 F. Grease two small bread pans.<\/p>\n Sift together flours, baking soda, baking powder, salt, cinnamon, nutmeg and walnuts.<\/p>\n In mixer, beat eggs until light and fluffy, then add in vanilla and oil. After well mixed, add in the zucchini.<\/p>\n Mix in the flour mixture until it’s thoroughly moistened. A couple of dry spots are fine.<\/p>\n Put into bread pans and immediately bake for about an hour. A cake tested should come out clean.<\/p>\n I also made English Muffins, from Marcy Goldman<\/a>‘s The New best of BetterBaking.com: 200 Classic Recipes from the Beloved Baker’s Website<\/a> I used more whole wheat flour than her sponge called for, and perhaps because of that, perhaps for another reason, the batter-dough was really really wet. Far more a batter than a dough. Rolling was out of the question, but I did scoop about 1\/3 cup to rise.<\/p>\n What I may do next time (besides adding more flour) is to skip the second rise, and just put the batter-dough straight into the muffin rings on the griddle. That might reduce some of the mess. We’ll see.<\/p>\n No pictures of the English muffins yet–they went straight into the freezer so they’ll last for a couple months instead of a couple days.<\/p>\n","protected":false},"excerpt":{"rendered":" Decided to fiddle with the Zucchini Bread recipe to work in some whole wheat flour. And to use the zucchini I bought so I’ll have zucchini bread this fall and winter. I made two batches, one where I let the zucchini drain while I put the other ingredients together. I think I should definitely do […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-10878","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pefxA-2Ps","_links":{"self":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/10878","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/comments?post=10878"}],"version-history":[{"count":0,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/10878\/revisions"}],"wp:attachment":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/media?parent=10878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/categories?post=10878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/tags?post=10878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 1\/2 cups whole wheat flour
\n1 1\/2 cups all-purpose flour
\n1 teaspoon baking soda
\n1\/4 teaspoon baking powder
\n1 teaspoon salt
\n2 teaspoons cinnamon
\n1\/2 teaspoon nutmeg
\n1 cup walnut, chopped
\n3 eggs
\n2 cups sugar
\n1 cup oil
\n2 teaspoons vanilla
\n2 cups zucchini, shredded<\/p>\n![\"zucchini-bread10\"](\"https:\/\/i0.wp.com\/klishis.com\/notreally\/wp-content\/uploads\/2013\/09\/zucchini-bread10.jpg?ssl=1\")
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