I lost and recreated my whole wheat zucchini bread this summer. Its much like yours as it has 2 cups whole wheat flour. I went from blueberries to chocolate to currants to vegan. I was going to do gingerbread zucchini bread when I found I was out of zucchini. Its the end of the zucchini season, so I might have to postpone this to next year. I bake it in a 7 inch cast iron frying pan and cut it into wedges, I tell everyone that this is South Beach diet safe scones unless they are fellow bakers where upon I confess its a muffin recipe variant. I like that twist - South Beach-safe scones! Also the frying pan/wedge technique. Thanks as always, Skeptic - PJH

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