Whole Wheat Zucchini Bread
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Raisins||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Low fat plain yogurt||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Unpeeled zucchini||2 Cup (32 tbs), finely shredded|
In bowl, combine all-purpose and whole-wheat flours, cinnamon, nutmeg, baking soda, baking powder, salt and raisins.
In large bowl, beat eggs until foamy; beat in oil, yogurt, milk, sugar and vanilla.
Stir in zucchini.
Add flour mixture and stir until combined.
Pour batter into 2 well-greased 8- x 4-in/l. 5 L loaf pans.
Bake in 350°F/180°C oven for 55 minutes or until toothpick inserted in center comes out clean.
Remove from pan and let cool thoroughly before slicing.