Healthy Coconut Zucchini Bread

1 1/4 cup softened Nature's Approved^® Organic Extra Virgin Coconut Oil

1 3/4 cup milk

5 eggs

3 1/2 cup zucchini, grated with large holes on grater, or chopped

    1 1/4  cup whole wheat flour

1 cup spelt flour

2 1/2  cup oat flour

2 1/4  cup raw, unrefined sugar

2/3 cup ground flax

1 teaspoon salt

1  teaspoon baking powder

4 teaspoons baking soda

1 1/4 teaspoon nutmeg

1 Tablespoon, 2 teaspoons cinnamon

1 cup raisins

1 1/4  cup walnuts, chopped 

Oven 350

1. Yield:  2   loaves - 9 X 5 
2. Whole wheat or all purpose flour can be used instead of the flours listed. Do not pack flour when measuring. 
3. Regular sugar or brown sugar can be used instead of raw sugar. If you don't have ground flax, add an extra 1/4 cup of coconut oil. 
4. Line 2 loaf pans with waxed paper that covers bottom and 2 sides. If coconut oil is hard, warm until it softens, or melts, be sure it isn't hot enough to cook egg, when egg is added. 
5. Mix wet ingredients in one bowl. 
6. Mix dry ingredients in another bowl. 
7. Combine bowls and stir until well mixed. Pour into 2 waxed paper lined 9X5 loaf pans. There should be at least 1/2" space above batter or it could overflow. 
8. Bake at 350 for 80 minutes, or until wooden toothpick inserted in center comes out clean. 
9. Cool 5 or 10 minutes before removing from pan, if you want to be sure it doesn't break.  Loosen ends with spatula.  -  Karen G.