Zucchini Bread

1 medium (10 in) zucchini

2 eggs, lightly beaten

¼ cup unsalted butter, melted

¼ cup raw sugar

2 cups unbleached flour

1 cup granulated sugar

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 cup chopped walnuts (optional)

Preheat oven to 325° and line an 8-inch square baking pan with parchment paper.

Using the large-hole side of a box grater, shred the unpeeled zucchini into a large bowl (should make about 2 cups); stir in the eggs and melted butter.

In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt; stir in the walnuts.

Add the flour mixture to the zucchini mixture and stir just until the dry ingredients are incorporated. Spread batter evenly into the prepared pan.

Bake for 35-45 minutes, or until center bounces back when pressed lightly, and a toothpick inserted in the center comes out clean. Turn onto a rack to cool, then slice as desired.

For Muffins: Preheat oven to 425° and grease a 12-cup muffin tin. Spoon batter into muffin tin cups and bake at 425° for 7-8 minutes, then reduce heat to 300° and bake an additional 5-10 minute, or until muffin top springs back when lightly touched. Remove muffins from tin immediately with a non-metal utensil (plastic knife or silicone spatula works well); serve warm, or transfer to rack to cool.