Zucchini Bread

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

4 teaspoons Cinnamon

1/2 teaspoon Nutmeg

Optional, 1 cup chocolate chips (or pecans , raisins)

1 cup canola oil

1 cup packed brown sugar

1 cup granulated sugar

2 egg, room temperature

4 teaspoons vanilla extract

2 cups zucchini, grated (2 medium or 4 small zucchini), do not squeeze out water

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Cream Cheese Frosting, Optional

12 oz ounces cream cheese, room temperature

8 oz butter, room temperature

4 cups confectioners sugar, sifted

1 teaspoon vanilla extract

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1. Preheat oven to 350ºF. Grease and flour two 9 x 5 inch loaf pans. Set aside.

2. In a large bowl whisk together the flour, baking powder, baking soda, salt, Cinnamon, Nutmeg, and if using chocolate chips. Set aside.

3. In mixing bowl whisk together the oil, sugars, eggs and vanilla, until well combined. Stir in the zucchini. Add the wet ingredients to the dry ingredients and mix until just blended.

4. Divide the batter between the two prepared pans. Sharply tap once on the counter to remove any air bubbles.

5. Bake for 50 minutes to 1 hour or until a toothpick comes out clean. Cool for 10 minutes in the pan, then remove bread from pans and cool completely on the wire cooling rack.

6. If making cream cheese frosting: In a stand mixer fitted with a paddle attachment or with a handheld mixer, combine all ingredients and beat until fluffy, about 4 minutes. Divide frosting between the two breads and frost as desired. Refrigerate for up to 3 days.

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