I got a nice narrow but long yellow zucchini in our CSA share today, and adapted a zucchini bread recipe from the Better Homes and Gardens New Cookbook.
Here’s my version:
Mix the dry:
1 1/2 c white whole wheat flour
1 1/2 c whole wheat flour
1 3/4 t cinnamon
not quite 1 t each of ginger and cloves
1/8 t dried orange peel
1 t baking soda
1/2 t baking powder
1/2 t salt
Mix the wet:
2 c finely shredded unpeeled zucchini
1 1/4 c maple syrup
1/2 c butter, melted
Add the dry to the wet and just combine.
Fold in 1-2 c walnuts.
Divide into two loaf pans, each greased on the bottom and 1/2″ up the sides.
Bake at 350 for about 50-60 minutes or until a knife comes out clean.
Check about ten minutes before; mine were a bit uneven and the smaller one was done sooner.