Saturday, July 20, 2013

Whole Wheat Zucchini Bread

Zucchini Bread

2 cups whole wheat flour
1 cup unbleached flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon cinnamon
2 large eggs
2/3 cup honey
3/4 cup milk
1/4 cup coconut oil
1 1/2 cups shredded zucchini

Optional: 1/2 cup raisins and/or 1/2 cup chopped walnuts

Preheat oven to 350. Lightly grease a 9x5" loaf pan.
Whisk together the flours, baking powder, salt, and spices in a large bowl. Whisk the eggs, milk, honey, and oil in a small bowl or large mixing cup. Stir into the dry ingredients until everything is evenly moistened. If adding walnuts and/or raisins, stir in.
Pour the batter into the prepared pan. Bake for 1 hour. Check the top; if it's wet looking and wobbles when you touch it, tend the bread loosely with foil and bake until a cake tester inserted in the center comes out clean, 10 to 15 minutes more.
Remove the bread from the oven and cool in the pan 15 minutes before taking it out of the pan and putting it on a rack to finish cooling completely.

Makes 1 9x5" loaf

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