Zucchini Bread

Nonstick cooking spray
10 ounces (about 2 cups) soft wheat flour, (or regular cake or pastry flour) plus some for dusting baking pans
3 large eggs
3/4 cup granulated sugar
3/4 cup light brown sugar
1/4 pound (1 stick) butter, melted
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
2 cups grated zucchini
1 cup chopped pecans


Heat oven to 350 degrees. Spray two 8-by-4-inch loaf pans, and dust with flour; set aside.

Using an electric mixer at medium speed, beat eggs until light and foamy, 2 to 3 minutes. Add granulated sugar, brown sugar, melted butter, baking soda, vanilla, cinnamon, salt, baking powder, and remaining flour. Mix just until blended. Stir in zucchini and pecans.

Divide batter between pans. Bake until a toothpick inserted into the center comes out clean, about 1 hour.

Yield: Two loaves.

from the NY Times.