Jill’s Favorite Zucchini Bread: This just turns out great every time! With minimal fat and no cholesterol, it has all the flavor, while being moist and delicious!
3 cups whole wheat pastry flour
1 tsp baking soda
2 tsp baking powder powder
1/2 tsp salt
3 tsp cinnamon
1/4 tsp cloves (optional)
1 cup lightly toasted pecans or walnuts, chopped
Direction #1: Heat oven to 350 degrees. Toast nuts for 8 minutes. Mix the above ingredients in a bowl and set aside.
3 Tablespoons ground flax (golden color, if you can get it), mix in 9 Tbsp water and set aside
4 Tbsp oil
2 cups brown sugar, lightly packed
1 cup applesauce
1 Tbsp vanilla
2 1/4 cups grated zucchini
Direction #2: Preheat the oven to 325. Whisk the ground flax and water together and set aside. (Grind whole flax using a coffee grinder). Toast the nuts in the oven and prepare 2 loaf pans. Mix the dry ingredients in a medium bowl. Mix the flax mixture, oil, brown sugar, applesauce, vanilla and add the zucchini. Add wet to dry 1/3 at a time. Don’t overmix. Bake in 2 greased and floured loaf pans at 325 for 50-65 minutes. Test with a knife or long skewer or toothpick in center at 50 minutes.