3 eggs, lightly beaten
¼ pound (1 stick) butter, melted
½ c sour cream
½ c plain yogurt
¾ c sugar
2 c grated zucchini (unpeeled)
2 Tbsp maple syrup
1 ½ c white flour
1 c whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp powdered cinnamon
¼ tsp powdered allspice
2/3 c currants or raisins
2/3 c chopped walnuts
Preheat oven to 350F. Mix the eggs, butter, sour cream, yogurt, sugar, zucchini and maple syrup together; set aside. Mix the remaining ingredients together and using a wooden spoon or electric mixer, combine the zucchini mixture with the flour mixture. Add the currants and nuts and mix well. Spoon into 2 well-buttered 8 ½ x 4 ½ inch loaf pans. Bake for about 55 minutes. Let cool for 10 minutes before removing from the pans.