Zucchini Bread with Whole Spelt Flour

Yield: 2- 9x5x3 loaves

Ingredients

• 3 cups shredded zucchini
• 1 2/3 cup sugar
• 2/3 cup olive oil
• 2 teaspoons vanilla
• 4 eggs
• 2 cups Unbleached White Flour
• 1 1/3 cup Whole Spelt Flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon cloves
• 3/4 cup raisins
• 1/2 tablespoon cinnamon
• 3 tablespoons sugar

Cooking Directions

1. Heat oven to 350 degrees
2. Grease 2 loaf pans.
3. Mix 1/2 tablespoon cinnamon and 3 tablespoons sugar, set aside.
4. Mix zucchini, sugar, oil, vanilla and eggs in a large bowl.
5. Stir in remaining ingredients,
6. Pour into pans.
7. Sprinkle cinnamon sugar mixture evenly over the tops of the loaves.
8. Bake 50-60 minutes or until a wooden toothpick inserted in the center comes out clean.
9. Cool 10 minutes.
10. Loosen sides of loaves; remove from pans.
11. Cool completely before slicing.
12. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.