Whole Wheat Zucchini Bread

2 cups of peeled shredded zuchini
1/2 cup of evaporated cane juice crystals (can use brown sugar instead)
1 1/2 cups of brown sugar
3 eggs
1 cup canola oil
1 tsp. baking powder
1 tsp. salt
1 TBS of vanilla
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3-4 cups of whole wheat flour

Mix everything but the flour in a large mixing bowl.  Be sure to mix the eggs enough to make the bread rise more.  Once this is thoroughly mixed, add the flour until the batter is thicker than cake batter but not as tough as cookie dough.  Seperate the dough into two standard bread pans (9x5 will work well or slightly smaller).  I used shortening to grease the pans so the bread would slide out easily.  Bake at 325 degrees Fahrenheit for 45minutes to an hour until a fork or toothpick comes out clean.  (The bread pictured above was baked for fifty minutes.)  When the bread is baked, remove from the bread pan and melt butter over the top.  Sprinkle sugar over the loaves. 

Why this bread is great:  The whole wheat and brown sugar combination make the zucchini less noticeable than typical zucchini breads!