Zucchini Bread

• 2 cups unbleached all-purpose flour
• 1 cup whole-wheat flour
• 1 tablespoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon allspice
• 1 teaspoon ground cinnamon
• Salt to taste if desired
• 3 eggs
• 1 cup safflower, corn or peanut oil
• 1 cup honey
• 2 cups grated zucchini, about 3/4 pounds whole
• 1 cup chopped pecans or walnuts

1. Heat oven to 325 degrees.
2. Sift flours, baking powder, ginger, nutmeg, allspice, cinnamon and salt into mixing bowl.
3. Beat eggs in another mixing bowl and add oil and honey.
4. Fold in zucchini.
5. Fold zucchini mixture into flour mixture.
6. Blend well.
7. Stir in nuts.
8. Lightly oil 2 loaf pans, each measuring 8 1/2 by 4 1/2 by 2 1/2 inches.
9. Divide batter between them.
10. Place loaves in oven and bake 1 hour.
11. Let cool briefly before removing from pan.

flour, flour, baking powder, ground ginger, nutmeg, allspice, ground cinnamon, salt, eggs, safflower, honey, zucchini, pecans

Taken from cooking.nytimes.com/recipes/3259 (may not work)