Zucchini Bread

• 1 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cocoa Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoons Nutmeg
• 8 Tablespoons Unsalted Butter, Room Temperature
• 1/2 cups Granulated Sugar
• 3/4 cups Light Brown Sugar
• 2 whole Eggs
• 2 cups Shredded Zucchini
• 1/2 cups Sour Cream
• 1 teaspoon Vanilla

1. Grease loaf pan (I used a 1 1/2 lb loaf pan for this recipe) and preheat oven to 350 degrees F. In a medium-sized bowl, whisk together flours, baking soda, salt, cocoa powder, cinnamon, and nutmeg; set aside. In the bowl of an electric mixer, beat together the butter and sugars till fluffy. Add the eggs and beat to combine. Add the flour mixture to the egg mixture and mix just to combine. Stir in the zucchini, sour cream and vanilla. Bake for 1 hour and 15 minutes or until a cake tester comes out clean.

whole wheat flour, allpurpose, baking soda, salt, cocoa, cinnamon, nutmeg, unsalted butter, sugar, light brown sugar, eggs, zucchini, sour cream, vanilla

Taken from tastykitchen.com/recipes/breads/zucchini-bread-12/ (may not work)