Ingredients
- 1½ cups shredded zucchini (about 1 medium zucchini)
Dry Ingredients
- 1 cup Swany White whole wheat flour
- ½ cup Swany White quick oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- dash of nutmeg
Wet Ingredients
- 2 extra large eggs
- ⅔ cup olive oil
- ⅔ cup honey
- 1 capful of pure vanilla extract
Mix Ins
- ¼ cup golden raisins
- ¼ cup chopped walnuts
Topping
- 2 tbsp golden raisins
- 2 tbsp chopped walnuts
Instructions
- Preheat your oven to 350 F and prepare a 9×5-inch loaf pan with parchment paper for easy removal.
- Using a good old fashioned grater, shred the zucchini. and set aside. **Do not squeeze out the excess moisture.
- In a large bowl, mix the dry ingredients. Whisk thoroughly to combine.
- In a separate mixing bowl, add all of the wet ingredients and mix until fully blended.
- Combine the wet and dry ingredients being careful not to over mix- the bread will be tough!
- Gently fold the golden raisins and walnuts into the batter and then add the shredded zucchini, reserving a pinch or two to sprinkle on the top of the loaf.
- Pour batter into your lined loaf pan.
- Sprinkle the remaining raisins and walnuts over the top. Tuck them into the batter to prevent burning.
- Bake for about 40-60 minutes, checking at the 40 minute mark. A toothpick should come out clean when inserted.
- Cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling.
- Cut into slices and enjoy!