Ingredients

• 2 eggs, beaten
• 1/2 cup butter (1 stick), softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 3/4 teaspoon lemon zest
• 1/4 teaspoon orange extract
• 1/4 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1 cup all-purpose flour
• 1 1/4 cups plus 2 tablespoons whole wheat flour
• 3/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/3 cup chopped nuts (optional)

Directions

Preheat 350° F.

In an electric mixer bowl, add butter and sugars and beat on medium-high speed until well-blended creamy. Add eggs, lemon zest, orange and vanilla extracts and mix on low speed until thoroughly blended and creamy. Add zucchini and mix on low speed only until blended.

In a medium mixing bowl, whisk together flours, salt, cinnamon, ground ginger, baking soda and baking powder. With electric mixer on low speed, gradually add flour to butter, sugar and egg mixture and blend until thoroughly combined.

If using nuts (optional), remove bowl from electric mixer and stir in nuts manually.

Bake for 50 minutes or until sharp knife inserted into center comes out clean. If serving warm, allow to cool slightly before slicing (bread will crumble if too hot). Serve warm from the oven, at room temperature or toasted. Delicious topped with butter.