World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

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

Directions

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.

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