Paleo Zucchini Bread with Ginger and Golden Raisins
Heat oven to 350F.
Spray a 9’’x5’’ bread pan with cooking spray and set aside.
In a large bowl, beat eggs with a whisk until smooth. Add molasses and coconut oil and beat until well combined.
Add in vanilla and all spices to egg mixture and beat again.
In a separate bowl, mix together flour and baking soda with a whisk until combined.
Stir zucchini into egg mixture.
Add flour to egg mixture and stir until combined. Pour in raisins and stir until evenly incorporated into batter.
Spread batter into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the middle of the loaf comes out clean. Let cool for one hour, remove from pan, slice and serve.