2 cups grated, unpeeled, zucchini (2 medium or 3 small zucchini) 1 cups all purpose flour
3/4 cup rolled oats
3/4 cup wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup brown sugar
2 teaspoons vanilla extract
½ cup safflower oil (or other vegetable oil)
3 eggs
1/4 cup maple syrup (or melted honey)
1/2 cup pecans or walnuts, chopped
1/2 cup raisins
For a more moist loaf, add 1/2 cup milk
Preheat the oven to 350 degrees. Prepare a bundt pan (9″ across) by spraying with oil and flouring it, tapping out the excess flour. You may also use 2 medium loaf pans.
Grate the zucchini and press on it with paper towels to remove the excess moisture. You can also pre-grate zucchini in summer and freeze it for later. In a small bowl, combine the flours, oats, baking soda, baking powder, salt, and cinnamon.
In the bowl of an electric mixer, combine the sugar, vanilla, oil, and eggs and beat for 2 minutes. Add the syrup (and milk, if using) and beat until combined. Add the zucchini and mix until just combined. Add the flour mixture and mix on medium-low until it is fully incorporated. Add the nuts and raisins and mix to combine.
Pour the batter (expect a very liquid batter) into the tube pan or loaf pans and bake for 35-45 minutes or until a toothpick inserted into the middle comes out clean. Adjust the time accordingly if using loaf pans. Allow to cool for 5 minutes. Invert the bread onto a plate. If the bread doesn’t come out, gently use your fingers to pull the top away from the edges and middle (without so much force as to tear the lovely top). Invert again. You can also give it a firm tap (“thud”) and it should release. Invert the bread again onto a serving plate, pretty side up. Slice and enjoy. Eat it warm plain, with softened butter, or jam.
