What's for Breakfast/Dessert/Snack? Whole Wheat Zucchini Bread

I revamped a recipe that I had on hand to make these loaves more healthful by using half whole wheat flour, rather than all white flour. I also reduced the amount of sugar called for by one cup (total) and I used low fat buttermilk, (but you can use regular).

I also did one loaf in a stoneware crock and one in a conventional loaf pan. The crock adds about 15 minutes to the bake time, but the bread turned out absolutely fantastic: moist and flavorful, with a chewy crust.

1 1/2 cups whole wheat flour
1 1/2 cups flour
1 t baking soda
1 teaspoon baking powder
1 t salt
2 t cinnamon
1/4 t pumpkin pie spice
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cup butter, melted
3 eggs, lightly beaten
3 t vanilla extract
3/4 cup buttermilk (plus a little extra if mixture appears dry)
2-3 cups grated zucchini
1/4 cup chopped walnuts (optional)

Preheat oven to 350°. Spray two 8x4" loaf pans with cooking spray. Set aside.

In a large bowl, sift together flour, soda, powder and salt. Stir in cinnamon and pie spice. Set aside.

In a medium bowl, cream sugar and butter. Stir in eggs, vanilla and buttermilk. Add butter mixture to flour mixture a little at a time, stirring til just moistened. Stir in zucchini. Pour into prepared pans, dividing batter equally.

Bake 45 minutes (1 hour for the crock) or til a toothpick inserted in the center comes out clean.