* Sunflower Raisin Bread *

1 cup all-purpose flour
3/4 cup whole-wheat flour
2/3 cup light brown sugar
1/2 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
2 eggs
1 tsp vanilla
3/4 cup unsalted sunflower seeds
1/2 cups golden raisins
3 tsp lemon zest
1/2 cup sunflower oil
2 cups shredded zucchini
For sprinking on the bread:
1 tsp sunflower seeds
1/4 tsp caraway seeds

Sift together the flours, sugar, baking soda, baking
powder, spices and salt, twice.
Stir in the sunflower seeds, raisins and lemon zest.
Whisk the eggs, oil and vanilla. Mix in the zucchini.
Add to the flour and blend well.
Pour into a greased loaf tin. Sprinkle with the
sunflower and caraway seeds.
Bake at 350 deg-F for 1 hour. Cool in the oven for
10 minutes.
Remove and cool on a wire rack.
Wrap in wax paper and keep aside for 12 hours. Slice
and serve.

* Olive Nutz Bread *

1 1/2 cups all-purpose flour
1 cup whole-wheat flour
1/2 tsp salt
4 tsp double-acting baking powder
Cayenne pepper to taste
1 egg
1 cup milk
2 tbsp olive oil
1/2 tsp chrushed dried oregano
3/4 cup chopped cured black or green olives
3/4 cup chopped walnuts, pecans or pine nuts

Sift the flours, salt, baking powder and cayenne
pepper.
Whisk the egg, add the milk, olive oil and
oregano and whisk till blended.
Add to the flour mixture and stir just enough
to mix. Add the olives and nuts and mix gently.
Put the batter in a greased loaf tin.
Bake in a pre-heated oven at 350 deg-F for 45
minutes. Cool, slice and serve.