Zucchini Bread

Source: Jane Brody's Good Food Book

3/4 cup whole-wheat flour
3/4 cup unbleached flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, if desired
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 egg white
1 whole egg
3/8 cup (6 tablespoons) vegetable oil
1 1/4 cups (about 1 medium) zucchini, packed, finely grated and unpeeled
1 teaspoon vanilla
1/2 cup nuts, finely chopped, optional (I used walnuts)
1/3 cup raisins, optional (I skipped the raisins)

In a large bowl, combine the whole-wheat and white flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In a medium bowl, mix together the egg white, whole egg, oil, zucchini, and vanilla. Add this mixture to the flour mixture, stirring the ingredients to combine them well. Stir in the nuts and/or raisins, if desired.

Pour the batter into a greased 9x5x3-inch loaf pan. Bake the bread in a preheated 350-degree oven for about 50 to 60 minutes or until a pick inserted in the center of the bread comes out clean.

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