Zucchini Bread

• 1/2 cups Butter, Softened
• 1-3/4 cup Sugar
• 1 Tablespoon Molasses, Preferable Organic Black Strap
• 2 whole Eggs
• 3 teaspoons Cinnamon
• 3 teaspoons Vanilla
• 3/4 teaspoons Nutmeg
• 1/4 teaspoons Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1 cup Whole Wheat Pastry Flour Or All-Purpose Flour
• 2 cups All-purpose Flour
• 4 cups Zucchini, Shredded With The Skin On
• 1 cup Walnuts (optional)

1. Preheat oven to 350u0b0F. Grease two 5x9 loaf pans with butter, bottom and the sides.
2. Beat butter with sugar. Add molasses and beat until fully combined. Add eggs 1 at a time and mix well between additions. Add cinnamon, vanilla, nutmeg, salt, baking soda and powder; mix until fully combined. Add all of the flour and mix well. Add zucchini and nuts; mix until fully incorporated.
3. Divide batter evenly between pans. Bake for about 60 minutes until a toothpick inserted in the center comes out clean. Cool for about 15 minutes, then run a knife along the edge of the pan to loosen and remove from the pan. Cool on a cooling rack for about an hour. Enjoy or freeze for later.

butter, sugar, molasses, eggs, cinnamon, vanilla, nutmeg, ubc, baking soda, baking powder, whole wheat pastry flour, allpurpose, zucchini, walnuts

Taken from tastykitchen.com/recipes/breads/zucchini-bread-15/ (may not work)