3 cups shredded zucchini (2-3 med)
1 2/3 cups sugar (i used organic)
2/3 cup vegetable oil (i used olive oil)
2 teaspoons vanilla
4 large eggs (I substituted ground flax for the eggs - all you do is mix one tablespoon ground flax with 3 tablespoons water PER EGG and let it sit for a few mins before adding into recipe... so for this recipe it was 4 tablespoons ground flax and 12 tablespoons water)
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt (i use sea salt)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
Heat oven to 350
Grease bottoms of 2 8x4 loaf pans with cooking spray
In large bowl stir zucchini, sugar, oil, vanilla, and "eggs" until well mixed. Stir in remaining ingredients.
Divide batter evenly between 8 inch pans.
Bake 50-60 mins or until toothpick inserted in center comes out clean.
Cool 10 mins in pans on wire rack.
Loosen sides of loaves from pans - remove from pans and place top side up on wire rack.
Cool completely, about 2 hours, before slicing.
Enjoy!!
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Mmm, I love me some zucchini bread! I had no idea you could substitute flax for eggs.
ReplyDeleteYes, and you can use it as a substitute for butter/oil as well!! LOVE flax!!
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