Zucchini Bread

1 cup chopped walnuts
zest of two lemons
1/4 cup crystallized ginger, finely chopped

1/3 cup coconut oil
1 cup honey or agave syrup
1/2 pure maple syrup
3 eggs
2 teaspoons vanilla extract

3 cups grated zucchini (about 3 medium), skins on, squeeze some of the moisture out and then fluff it up again

3 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 tablespoon curry powder

Two 1 pound loaf pans (5 x 9 inches)

Preheat your oven to 350F. Line the pans with a sheet of parchment. If you leave a couple inches hanging over the pan, it makes for easy removal after baking. Just grab the parchment "handles" and lift the zucchini bread right out.

In a mixer, beat the coconut oil and honey/agave and maple syrup. Add the eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini (low speed).

In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and curry powder. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.

By hand, fold in the walnuts, lemon zest, and crystalized ginger. Avoid over mixing the batter, it should be thick and moist, not unlike a butter cream frosting.

Divide the batter equally between the two loaf pans. Make sure it is level in the pans, by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack. Remove from the oven and cool the zucchini bread in pan for about ten minutes. Turn out onto wire racks to finish cooling - if you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.