CELEBRATING THE ORDINARY: Day 7

(Copyright © 2012 The Big C and Me)

Today is the final day of Marie's JBBC Challenge, and I have to admit this photographing of ordinary things has been one of my favorites. Got my creativity flowing again. (Thank you, Marie!) So to close out the week, I'm posting my favorite end-of-summer recipe for Zucchini Bread. Enjoy!

SIMPLE ZUCCHINI SPICE CAKE
Makes 1 loaf

1 cup packed brown sugar 
2/3 cup vegetable oil (you can use olive, but not extra virgin)
2 teaspoons vanilla extract
2 large eggs, lightly beaten
3/4 cup whole-wheat flour
3/4 cup all-purpose, unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 zucchini or squash, grated (about 2 cups)
1/2 cup lightly toasted whole walnuts (of desired)

1. Preheat oven to 350 degrees. Grease and flour a standard loaf pan.
2. In large bowl, beat brown sugar, oil, vanilla and eggs; set aside.
3. Now sift together the flours, baking powder, baking soda, salt and spices; add to sugar/egg/oil mixture and beat well. Fold in grated zucchini.
4. Pour batter into greased loaf pan. Gently press whole, toasted walnuts into top of batter. Bake 40-55 minutes, or until knife inserted in center comes out clean. 
5. Cool for 20 minutes, then remove from pan. Great with a smear of cream cheese.

PS: Just double the recipe to make two loaves.