2/3 cup whole wheat flour
2/3 cup all-purpose flour
2/3 cup wheat bran
2 teaspoons baking powder
1 teaspoon baking soda
a pinch of salt
1 heaping teaspoon ground cinnamon
1/2 teaspoon clove
1/3 cup canola oil
1/2 cup brown sugar
2 "flax eggs" * see description
1 teaspoon vanilla
1/4 cup unsweetened soymilk
1/2 cup raisins
1/2 cup walnuts
2 1/2 cups coarsely grated zucchini
For the "flax eggs" simply grind 2 teaspoons flax seed and add 6-7 teaspoon water and blend well - I do it in a coffee bean grinder. this really works as an egg replacer. do this first and let it sit a bit.
Grate a medium to large zucchini in food processor - set aside in a paper towel lined bowl to absorb water from the vegetable. Cover with paper towel.
Preheat oven to 375 degrees F.
Oil up a drop bottom 9 inch round pan - or use parchment paper on the bottom of a regular pan to get it out easily.
Combine dry ingredients in a large bowl.
Add all wet ingredients including sugar in food processor/blender. Give a spin. Add flax eggs (might have to use a spatula). Give a gentle spin but no too much.
Add wet to dry being sure to dig out any brown sugar that might have sunk to the bottom. (spatula!)
Stir well - the dough will seem extremely dense and tough to combine - this will change when you add the zucchini!
Add zucchini and stir well. The dough will turn much more batter like and become wetter.
Combine raisins and walnuts.
Bake for 45 minutes and test for doneness. If necessary, bake for another 5 to 10 minutes. Let cool over night out of the pan. Enjoy!