Zucchini Berry Bread

Zucchini Berry Bread

3 cups flour

2 cups sugar (we used honey from our Burt’s Bees, our honey vendor)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

1 cup chopped walnuts (we used Jay’s gourmet Nuts, the lightly seasoned almonds)

1 cup chocolate chips

1 cup fresh berries (blueberries, cranberries, blackberries  or practically any other berry) (we used raspberries)

1 cup oil

3 eggs beaten

2 cups shredded zucchini

2 teaspoons vanilla or more to taste

Preheat oven to 325 degrees. Mix flour, sugar, baking soda, cinnamon, ginger, cloves, and salt in a large mixing bowl. Add walnuts, chocolate chips, and berries. Stir in oil, eggs, zucchini, and vanilla. Pour mixture into tow 5 by 9-inch loaf pans, Bake for 1 hours. After 1 hours, poke a toothpick into each loaf. If the toothpick comes out cleanly, with no goo sticking to it, the loaves are done.

Remove the loaves and cover them with a towel. Let them cool for about an hour, then remove them from the pans, wrap them in Saran wrap, then put them in large, Ziploc bags. Freeze or place in refrigerator.