2 cups shredded or finely chopped summer squash

4 eggs

1 cup coconut sugar, date sugar or light brown sugar

1 cup safflower oil

4 tbsp freshly squeezed orange juice

Zest from one orange

2 tsp vanilla

1 1/2 cups whole wheat flour

1 cup white flour

2 tsp baking powder

1 tsp baking soda

1 tsp freshly grated nutmeg

1 1/2 tsp ground cinnamon

3/4 cup golden raisins

Place the squash in a colander set over a bowl. Sprinkle with sea salt, mix with fingers and let stand for 30 minutes. Gently squeeze out the moisture and pat dry.

Preheat the oven to 375 degrees. Line muffin tins with paper liners or grease with oil.

Beat the eggs in a mixing bowl until lemon colored. Add the sugar, oil, orange juice, zest and vanilla. Beat until thick and smooth.

In a separate bowl, combine the flours, baking powder, baking soda, pinch of salt, nutmeg, and cinnamon. Fold the dry ingredients into the wet ingredients. Mix in the raisins and squash.

Spoon batter into the prepared muffin tins. Bake until toothpick inserted in center comes out clean about 15 minutes. Serve warm.