Zucchini Bread

Mom's easy recipe for zucchini bread, except with about half the sugar, using whole wheat flour, and with flax "eggs" to make it vegan (you can use regular eggs if you're not vegan). Moist and delicious. Thanks, Mom!

Ingredients
Dry:
3 cups flour
1 1/4 cup sugar
1 tsp soda
1/2 tsp baking powder
1 tsp salt
1 t cinnamon
1/2 cup chopped walnuts

Wet:
2 cups grated zucchini
1 cup canola oil
3 flax "eggs" (which means 3 T flaxseed meal dissolved in 9 T water*)
2 t vanilla

Instructions
Grate the zucchini. Make the flax eggs using warm water; let the mixture rest for 5 minutes. In a bowl, mix together the dry ingredients. Then mix in the wet ingredients. Pour into greased and floured loaf pans.

Bake 1 hour at 350 degrees. Makes 2 medium loaves, or 1 medium loaf and 3-4 teeny loaves for gifts!

*One flax egg = 1 T flaxseed meal dissolved in 3 T warm water, allowed to rest for at least 5 minutes



Popular posts from this blog

Blood Orange Chocolate Olive Oil Cake

Almond Butter Chocolate Chip Oatmeal Cups

Zucchini Mushroom Quiche with Red Pepper Relish