lemon-thyme zucchini bread

excessive zucchini in the garden or fridge? 
solution: lemon-thyme zucchini bread! 

perfect with a cup of earl grey with lemon

i combined a few different recipes to create a slightly healthier and wonderfully flavorful zucchini bread:
3/4 cup white flour
3/4 cup whole wheat pastry flour
1/3 cup wheat bran
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (or 3/4 if you like it sweeter)
1/4 cup olive oil
2 eggs, slightly beaten
juice and zest of 1 lemon
1 1/2 cup shredded zucchini 
3/4 cup chopped walnuts
1-2 tablespoons of fresh *lemon-thyme, de-stemmed and chopped

*lemon thyme is multi-colored, and smells slightly of lemons. a great fresh and light flavor!

mix dry ingredients in a big bowl, adding in wet ingredients. oil a 9x5x3 bread pan, dust with flour and shake out extra flour. batter should be thicker than waffle batter, but not as dry as most dough. bake for about an hour at 350. remove from pan and let cool on a rack. 

this recipe turned out perfect - slightly sweet, bright flavors from the lemon zest and juice, with a unique addition from the olive oil and lemon-thyme. 

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