Zucchini Bread or Muffins

This simple recipe makes a wonderful, moist "bread" that's not too sweet.  The whole wheat flour adds a lovely nutty flavor and "healthy" color to the loaf.

Zucchini Bread

1-1/2 Cups / 300 g sugar
1 Cup / 235ml vegetable oil
3 eggs
2 Cups / 250 g all-purpose flour
1 Cup / 140 g whole-wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
3 cups shredded zucchini
1 Cup / 100 g chopped walnuts or pecans - optional

Cream sugar and oil together. Add eggs, one at a time, beating well after each. Add dry ingredients and mix well, the batter will be thick. Stir in zucchini

Bake at 350F / 175C for 45-55 minutes until golden brown and an inserted knife comes out clean.  Cool on wire racks for 15-20 minutes before removing from pan.  If baking muffins, check them at 25 minutes and monitor closely.

Makes two regular loaves or four mini loaves. I baked these in my Pampered Chef mini loaf pan and had enough batter left over for two ramekin-sized muffins.