Whole Wheat Zucchini Bread

• 2 lbs zucchini, grated (~ 2 medium)
• 1 cup sugar (up to 1-1/3)
• 2 tablespoons sugar (up to 1-1/3)
• 4 cups whole wheat flour
• 6 tablespoons ground flax seeds
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 12 teaspoon allspice
• 12 cup plain yogurt
• 2 tablespoons lemon juice
• 4 large eggs
• 12 cup walnuts or 12 cup pecans, chopped

1. Grate zucchini.
2. Mix zucchini with 4 T sugar.
3. Drain in fine mesh strainer over bowl for 30 minutes.
4. Whisk together dry ingredients.
5. Mix together zucchini, lemon and yogurt separately.
6. Beat eggs in kitchenaid.
7. Add half of dry mixture to eggs and mix lightly.
8. Add 1/3 zucchini mixture.
9. Add half of remaining dry mixture.
10. Add 1/3 zucchini mixture.
11. Add rest of dry mixture
12. Add rest of zucchini mixture and nuts.
13. Split into 2 9-inch loaf pans that have been sprayed with baking spray.
14. Bake in preheated oven at 350 convection for 50 minutes.

zucchini, sugar, sugar, whole wheat flour, ground flax seeds, baking powder, baking soda, salt, cinnamon, allspice, yogurt, lemon juice, eggs, walnuts

Taken from www.food.com/recipe/whole-wheat-zucchini-bread-389767 (may not work)