Zuchinni Bread and Spiced Chai Lattes

I began posting some of my own recipes on Facebook, and my friend suggested I make a blog. I'm sadly running low on time today, but I promise my other posts will be much nicer :)
 Zuchinni Bread
 1 C sugar
1 C brown sugar
1 C oil
3 eggs
2 C shredded zucchini
1 tsp. vanilla
3 C flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. cloves
1 C chopped walnuts (optional)

Sift together the flour, baking soda, baking powder, salt, and spices. Shred the zucchini using the larger side of a cheese grater, and mix with the sugars, eggs, oil, and vanilla. Combine both mixtures and stir until moist and integrated. Add in the walnuts, and pour the batter into two greased bread pans. You can also make muffins using cup cake tins. Bake at 325 degrees for 1 hour.
For moister bread, place a dish of water in the oven while it is baking.
I also added cranberries to one of my loaves, as you can see in the top picture.

Spiced Vanilla Chai Tea Lattes (3 8 oz. serving)
I used a special loose-leaf spiced vanilla chai tea by Urban Market Tea. However, if you do not have this available, you can use the following ingredients:

3 chai tea bag
3 C boiling water
1 1/2 tsp. vanilla extract
1/4 C milk
1 Tbsp. cream
3 Tbsp. sugar
1 tsp. all spice

Just a pinch each of cinnamon, nutmeg, and cloves, as desired.

Boil water in a tea kettle. Meanwhile, mix milk, cream, vanilla, and spices in a small sauce pan and heat until steaming. Continuously whisk this mixture while it heats to avoid scalding. When the water boils, pour 3/4 C over each tea bag, and let steep 3-5 minutes. After the tea has steeped, remove the tea bags and add 1 tablespoon of sugar and about two tablespoons of the steamed, spiced milk into each cup. Finish by sprinkling a bit more all spice over the top of the latte. This is also very good over ice, but let it cool slightly before pouring over ice so that the hot tea doesn't melt the ice and dilute itself.