Zucchini-Oat & Raisin Bread

And my last bread (for now), I promise! I like to think of this bread as a compromise between the last two. Not quite as healthy as my Zucchini-Flax Bread, but with a lot more nutritional value than my Peanut Butter & Chocolate Chip Banana Bread. It's still really yummy -- if you like a super dense, slightly sweet bread, then this is definitely for you! For a filling breakfast, a mid-afternoon snack, or even for "dessert," you can easily make this the night before and share, or eat on it yourself for a couple days and freeze the rest. Time for some more carbs... Oh yes...

** ZUCCHINI-OAT & RAISIN BREAD** 
Printable Recipe

Ingredients
Dry Ingredients 
* 1 1/4 cup all-purpose flour
* 1 1/4 cup whole wheat flour
* 1 cup rolled oats
* 1 cup brown sugar (if you want a sweeter bread: add up to 1 1/2 cups)
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda

Wet Ingredients
* 3 eggs 
* 1 cup applesauce
* 2 tablespoons butter
* 1 tablespoon plain yogurt
* 1 teaspoon vanilla 

Remaining Ingredients
* 2 cups shredded, unpeeled zucchini
* 1 cup chopped walnuts
* 3/4 cup raisins 

Directions
* Preheat oven to 350F. 
* In a large bowl, combine dry ingredients.

* In a bowl with a mixer, whip eggs on medium speed until foamy (about 2 minutes).

* Mix the remaining wet ingredients in with the egg.
* Gradually add the dry mixture to the wet mixture, until just combined.
* Stir in the zucchini, walnuts, and raisins.

* Pour mixture into a greased loaf pan.

* Bake for about 1 hour and 20 minutes, or until a toothpick comes out clean.
* Cool in pan for about 10 minutes, and then let cool completely on wire rack. 

* And you're ready for some more dense, moist, and delicious bread...

Recipe adapted from here.

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