Whloe Wheat Zucchini Bread

Shhh don't let any non-wheat lovers know about this little secret....

My Zucchini Bread is made with Whole Wheat!

My dad's garden is absolutely amazing; cucumbers, tomatoes, apricots, summer squash, potatoes, beets, corn, watermelon, cantaloupe, zucchini, peaches, apples....the yummy list goes on.

One of my most favorite things to do with HUGE zucchini is make scrumptious bread out of it.

Ignore the fat content, add whole wheat and you feel like you are being SUPER healthy!  :)

P.S. I just had the most amazing zucchini cake this weekend so I think I will need to try to make that with whole wheat as well.  I will keep you posted!

Ingredients:

3 eggs (beaten)

1 cup canola oil

1 3/4 cup sugar (white or brown)

3 tsp vanilla

2 cups shredded zucchini from garden*

2 3/4 cups whole wheat flour

1/2 cup ground flax seed (optional)

2 tsp cinnamon

1 tsp salt

1 tsp baking powder

1 tsp baking soda

Directions:

Preheat oven to 350 degrees.

Generously grease 2 medium Bread pans.

Get your kiddos to come and help you out!

Combine eggs, oil, sugar and vanilla.  Beat until fluffy.

Stir in zucchini and dry ingredients; mix well---do not over mix however.

Bake in loaf pans at 350 for 50-60 minutes

toothpick should come out clean.

(makes 2 medium loaves or 1 large and one mini loaf)

Allow to cool in pan for a few minutes.  Remove and cool on rack.  Serve warm with butter.

Freeze and save for later...simply remove from freezer and allow to defrost during the night.