Loved this bread! I doubled the recipe because I needed to use as much of my zucchini as possible, & I poured it into a single bundt pan because I don't own two loaf pans. I baked it for 85 minutes and it came out perfectly. I also used 100% white whole wheat flour and the moisture content was perfect...No trouble with the whole wheat at all. Delicious, and I can't wait to pull some out of the freezer in a couple months!

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