Makes one 8 by 4-inch loaf (about 10 slices) Spray oil1 or 2 small zucchini1 cup raisins, optional3 cups whole wheat flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamonPinch of salt1 cup unsweetened almond milk*3/4 cup unsweetened applesauce1/2 cup sweetener, such as honey, maple syrup, or date paste**1/2 cup walnuts, toasted and chopped, optional Preheat the oven to 325 degrees. Lightly coat the loaf pan with spray oil. Grate the zucchini on the large holes of a box grater into a large bowl (about 3 cups). Stir the raisins into the zucchini and set aside bowl. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. In a small bowl, whisk together the milk, applesauce, sweetener, and walnuts. Add the milk mixture to the zucchini mixture and stir to combine, then stir in the flour mixture. The batter will be thick. Scrape the batter into the prepared loaf pan. Bake until golden brown and a knife inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before placing on a wire rack to cool completely. My notes: As I mentioned on Wednesday, this bread did…