Zucchini Bread

Source: How to Cook Everything by Mark Bittman. Aka "the yellow cookbook" in our house.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup cornmeal
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 pinch ground cloves
• 1 pinch grated nutmeg
• 1 cup sugar
• 2 eggs
• 1/4 cup melted butter, plus more for greasing the pan
• 1 cup shredded zucchini, drained
• 1 1/4 cup milk

Directions

1. Preheat the oven to 350 degrees F. Butter a 9x5-inch loaf pan.
2. Combine all the dry ingredients.
3. Beat the eggwith the butter and milk.
4. Make a well in the center of the dry ingredients and pour the wet ingredients into it, along with the zucchini.
5. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating, and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth.
6. Pour into the prepared loaf pan and bake about an hour, or until a toothpick inserted in the center of the loaf comes out dry.
7. Cool on a rack for at least 10 minutes before removing from the pan.