Zucchini Bread

We have SO MUCH zucchini! There are also some really big ones, so the best thing to do (obviously), is to make zucchini bread. I first made this last week, and it literally disappeared overnight. Last week, we had run out of cinnamon so I decided to sub in cloves and ground cardamom, as well as a little allspice.

Well. I think I really hit on something, it's crazy delicious, and doesn't taste like the usual zucchini bread. I also decreased the sugar from the original recipe, and I think it's plenty sweet. I would like to sub applesauce for half the oil, but we didn't have any so maybe next time.

Zucchini Bread/Muffins

original recipe from allrecipes
makes 2 loaves, or 1 loaf and 6 muffins

Ingredients
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
scant 1 tsp ground cloves
1/4 tsp ground cardamom seeds
1/8 tsp allspice

3 eggs
1 cup vegetable oil
1 cup brown sugar
1/2 cup white sugar
3 tsp vanilla extract

about 3 stuffed and heaping cups grated zucchini (don't drain)
1/2 - 1 cup chopped nuts: walnuts, or I used almonds (optional)

Instructions
Preheat oven to 450 degrees F.
Mix together flours, baking soda, baking powder, and spices into a bowl.
In another bowl, mix together eggs, oil, vanilla, and sugar.
Add the dry ingredients, and mix. (It will seem a little dry.)
Stir in the zucchini and nuts, until well combined. Make sure there are no pockets of batter without zucchini.
Pour into a loaf pan lined with parchment paper, or muffin tins, or both. Put the loaf/muffins in the oven, turning it down after about 5 minutes to 325 degrees F. Bake the loaf for about an hour, checking at 50 min to see if it's done, and the muffins for about 30 mins.
Let cool a little in the pans, and then tranfer to cooling racks.
Try not to eat it all at once :)