Can you tell I've been cooking this week?

We are trying to wait until the weekend to eat out, so I have been cooking a lot this week. Trying to cook with minimal sugar and low cholesterol foods has been a new adventure for me. I like to cook and I like to eat yummy food, so the trick has been finding food we love that fits into our new diet restrictions. Below is a recipe for zucchini bread made with whole wheat flour and no white sugar. Believe it or not it is awesome.

Whole Wheat Zucchini Bread

INGREDIENTS
2 eggs, beaten
1/3 cup honey
1/3 cup packed brown sugar
2 tablespoons and 2 teaspoons canola oil
1/4 teaspoon vanilla extract
2 cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-1/3 cups grated zucchini
1/3 cup chopped walnuts (optional)


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease one 8x4 inch loaf pan and set aside.
In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Pour batter into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.