Whole Wheat Zucchini Bread

• 1 cup Canola Or Vegetable Oil
• 1/3 cups Milk
• 2 cups Sugar
• 3 whole Eggs
• 4 cups Shredded Zucchini
• 3 cups Whole Wheat Flour
• 3 Tablespoons Cinnamon
• 2 teaspoons Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Salt

1. Preheat oven to 350F. Spray 7 mini loaf pans with cooking spray. Set aside.
2. In a large mixing bowl, mix oil, milk, sugar, eggs, and zucchini; let stand for 5 minutes. Mix all remaining dry ingredients in a medium bowl. Add to wet mixture and mix until dry ingredients are just incorporated into the wet. Divide evenly among mini loaf pans.
3. Bake for 28-32 minutes. An inserted toothpick should come out clean. Cool 15 minutes before removing from pans. Cool completely and wrap tightly in cling wrap or in individual cellophane bags. Place into labeled and dated large freezer bag to freeze.
4. Note: you may add raisins, chocolate chips, or nuts if you wish. Add them to the dry ingredients. This will prevent them from all settling to the bottom.

vegetable oil, milk, sugar, eggs, zucchini, whole wheat flour, cinnamon, soda, baking powder, salt

Taken from tastykitchen.com/recipes/breads/whole-wheat-zucchini-bread/ (may not work)