Zucchini Walnut Bread

• 2 whole Eggs
• 1/4 cups Coconut Oil
• 1/4 cups Molasses
• 1/2 cups Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Whole Wheat Pastry Flour
• 3/4 cups All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 2 cups Shredded, Unpeeled Zucchini
• 1 cup Chopped Walnuts

1. Preheat oven to 350u0b0F. Grease a standard 8 1/2 by 41/2 inch loaf pan or use a paper loaf pan. (My paper loaf pans are 7.835 x 2.87 inch so I split the batter in two and cut down the cooking time-less time with the oven on in the summer is wise!)
2. Beat eggs, oil, molasses, sugar, and vanilla in a large mixing bowl until smooth.
3. In a separate bowl, whisk together flours, baking soda, baking powder, salt and cinnamon. Combine the dry ingredients into the wet. Once almost completely combined, stir in zucchini and walnuts.
4. Spoon the batter into the prepared pans. The bake time for 1 large loaf pan is 50-55 minutes. For 2 smaller loaves, bake about 25-30 minutes, until a toothpick inserted in the center comes out clean. Remove bread from the oven, and place on a rack to cool for 20 minutes before slicing.
5. Recipe adapted from King Arthur Flour's recipe for Whole Wheat Zucchini Nut Bread.

eggs, coconut oil, molasses, light brown sugar, vanilla, whole wheat pastry flour, allpurpose, baking soda, baking powder, salt, ground cinnamon, zucchini, walnuts

Taken from tastykitchen.com/recipes/breads/zucchini-walnut-bread-2/ (may not work)