Noelle's Whole Wheat Zucchini Bread

I kind of don't want to put this out there. Yes, it's honestly THAT good. But I'm beginning to think it will be just easier to keep my recipes on a blog site instead of always emailing them to different folks. So here's the first one. This recipe is one I created from several on allrecipes, but it is now completely mine. I have changed a lot of things about it in the past 2 years so this is how I make it these days. It used to have more fat, no flax meal, all purpose flour and white sugar. I always double this and make 4 loaves. I typically freeze 2 wrapped in foil. Those can be defrosted for an easy breakfast or taken to a friend when need be.

Noelle's Whole Wheat Zucchini Bread

Cream together:
3 eggs
1/2 c melted butter or coconut oil
1/2 c turbinado
1/2 c sucanat
1 Tbsp vanilla extract
2 c shredded zucchini

Add:
3 c wheat pastry flour
1/4 c ground flax meal
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon

Mix until just combined. Pour into 2 prepared 8 inch x 4 inch loaf pans and bake at 325 for 50 minutes.

Like I said, I used to make this with no flax, but we like it better this way. And I used to use 1 cup of white sugar and 1 cup of brown sugar. My earlier version had 2 cups of white all purpose flour and 1 cup of store bought whole wheat flour. Now I use a mix of home milled flour that is from hard red and soft white wheat berries. Let me know what you think!