line & lee 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.