This recipe is for 2 loaves, just half the measurements for one loaf. The loaf freezes well. If you decide to use all whole wheat, you’ll have to add more milk to get a smooth batter.
1-1/2 c whole wheat flour
1-1/2 c all-purpose flour, or use all whole wheat
1 T cinnamon
1 t nutmeg
1 t baking soda
1 t baking powder
1/2 t salt
3/4 c raisins
1/3 c vegetable oil
3/4 c plain yogurt
1/2 c milk, or more, if needed
1 c packed brown sugar
2 t vanilla
2 c shredded unpeeled zucchini (coarse or fine, up to you)
1. Preheat oven to 350ºF. Grease two loaf pans.
2. In a bowl, combine flours, cinnamon, nutmeg, baking soda, baking powder, salt, and raisins.
3. In a large bowl, beat eggs until foamy; beat in oil, yogurt, milk, sugar and vanilla. Stir in zucchini. Add flour mixture and stir until combined.
4. Pour batter into prepared loaf pans. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean. Let cool about 10 minutes before removing from pan to cool completely.