CKT Zucchini Bread

Zucchini Bread
adapted from: Martha Stewart’s “Blueprint” (favorite of  chef Scott Fratangelo from Spigolo)
makes 2 loaves (eat one, freeze one)

2 cups zucchini – grated (2 medium zucchinis)
1 cup sugar
1 cup raw turbinado sugar
1 cup canola oil
3 eggs
1 tsp vanilla extract
3 cups flour
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1 cup pecans – chopped

Preheat oven to 350F. Mix zucchini with sugars, oil, eggs, and vanilla. In a separate bowl combine the flour, salt, baking powder, baking soda, and cinnamon–use a fork to mix. Using a stand mixer or a hand-held mixer to combine the wet and dry ingredients. Add the nuts.

Prepare 2, 4 1/2-by-8 1/2-inch loaf pans with butter (use a small amount to coat the sides). Pour half of the mixture into each pan. Place the pans in the oven (top rack) and cook for 1 hour or until a toothpick comes out clean. Let cool for 10 mins and then remove the bread from the pans and let cool for one hour on a cooling rack.