Whole Wheat Zucchini Bread
Ingredients
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1 teaspoon vanilla extract
2 cups Whole Wheat Flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded, unpeeled zucchini
3/4 cup chopped walnuts
3/4 cup golden raisins
Directions
Preheat oven to 350°F and grease a loaf pan or muffin tins with butter.
Shred the zucchini with a grater and use a paper towel to get rid of the excess moisture.
In a large bowl, beat the eggs, honey, oil, sugar, and vanilla together.
In a separate bowl mix the dry ingredients together: flour, salt, baking soda, baking powder, and cinnamon.
Combine the dry ingredients into the wet ingredients and mix until fully incorporated. Stir in the zucchini, walnuts and raisins.
Pour batter into the loaf pan or muffin tins. If making muffins, use a large scoop to fill the wells.
Bake bread for 45-55 minutes.
After 45 minutes, check the consistency with a toothpick. If it comes out clean (with a few crumbs), remove from oven.
If it comes out slightly wet let bake for another 5-10 minutes. Check on it throughout the last 10 minutes.
Remove from oven and let cool for 10 minutes. Turn the pan over onto a cooling rack to remove loaf. You may need to run a knife along the edges before turning over to help the loaf out.
Cool completely before slicing and eating.
