Vegan Zucchini Bread

It's the season for gardens full of ripe zucchini.  This bread is relatively low in fat and has no animal products, no white flour, no white sugar.

1/2 cup oil.  I use grapeseed for it's light taste.  I would not recommend Canola because the rapeseed that it comes from is a very genetically mutated plant. I'm not a fan of oil in my food but I haven't experimented with applesauce as a substitute on this yet.

1 cup natural unprocessed sugar.  You can find this in any good grocery store as "sugar in the raw" or "turbinado sugar".

2 cups grated zucchini.  Get the excess water out of it by squeezing it on paper towels.  It should be 2 cups after reducing the liquid in it, but don't take every molecule of moisture out of it, you want nice moist bread.

1/4 c soy or almond milk.  You can use any variety of plant milk you want, either unflavored or vanilla.

1 tsp pure vanilla extract.  The artificial works, too...but I like the taste of the pure.

2 cups Whole wheat flour, all purpose

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp salt

1/2 cup chopped nuts.  I like walnuts so I used them (store nuts in the freezer so they don't get rancid so fast.)

You can also add raisins, some ground cloves, or other kinds of nuts.

Mix everything together.  Bake about 55 minutes in a 350 degree F oven.  Cool on a rack 30 minutes, and enjoy.