Zucchini Bread- Sunset Magazine

My first blog post in too long. Mostly because I haven't been able to cook or tolerate being in the kitchen for extended periods of time. Morning sickness doesn't just plague me in the "morning" it's an ALL DAY EVENT, but I'm in my 11th week and it seems to be getting a little better. The mood swings are a whole other experience. I've read on other blogs that the crying, nervousness, and worry is normal but I'd really like it to go away now. I'm ready to be happy and excited to be a mom. Any pregnancy advice?

Last night I got a little kick of motivation to use some zucchini we had in the fridge and Sunset magazine had the perfect recipe. If you just got this month's issue, it's on page 90. It turned out really well- not at all dry which I was concerned about since there's only 1/2 cup of oil. I added some walnuts because for me it's not zucchini bread without walnuts. Yum!

Classic Zucchini
Sunset Magazine- August 2012

Serves 8-10

About 2 cups of flour
3/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. each salt, cinnamon and nutmeg
1/4 tsp. ground ginger
1 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 large eggs
About 1/2 cup vegetable oil
2 cups packed shredded zucchini

1. Preheat over to 350 deg. Oil and flour a 4 x 8 inch loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.
2.Beat sugars, eggs and 1/2 cup oil until blended. Slowly mix in zucchini. (Add 1 cup of chopped walnuts *optional) Gradually beat in flour mixture until just combined.
3. Scoop batter into pan.  Bake until a toothpick inserted in the center comes out clean, about 1 hour.  Cool 10 minutes, then invert onto a rack.  Turn over; let cool completely.