• Preheat oven to 350°F.
• Clean the kitchen area and wash hands with soap and water.
• Gently rub fresh zucchini or summer squash under cold running water before grating.
• Mix dry ingredients together, flours, cinnamon, baking powder, and baking soda, and set aside.
• Crack and beat the eggs.
• Clean the kitchen area and wash hands with soap and water after handling raw eggs.
• Combine eggs, sugar, oil, and vanilla. Beat about 2 minutes.
• Stir in grated zucchini or summer squash.
• Add dry ingredients. Mix until ingredients are moistened, don't overmix.

Baking

• To make a loaf: Pour batter into a greased 9 x 5″ inch loaf pan and bake for about 40 minutes. The loaf is done when a toothpick or butter knife is inserted and comes out clean. If it is not done, continue baking in 2 to 3 minute increments.
• To make muffins: Grease or line a muffin tin and fill each muffin cup about ¾ full with batter. For regular-sized muffins, bake for about 20 minutes. For mini muffins, bake for about 12 minutes. The muffins are done when a toothpick or butter knife is inserted and comes out clean. If they are not done, continue baking in 2 to 3 minute increments.

Storage

• Store leftovers at room temperature in an airtight container and use within 4 days.
• If there isn't a plan to consume immediately, freeze in a freezer-grade container or bag and used within 3 to 4 months for best quality.