If you can wait a day, this yummy treat tastes even better!
Fall is the perfect time for zucchini bread–especially when you don’t know what to do with all the zucchini your neighbor’s left in a ‘drive-by fruiting’ ;).
This recipe will please everyone in your family. I like to make a double batch and freeze what I don’t need for later.
Preheat oven to 350˚
In a medium bowl, pour the boiling water over the flax seeds and let sit while you grate the zucchini. Add the coconut oil, the grated zucchini and the brown sugar and mix well.
1/2 c boiling water
1/4 cup flax seeds
1/4 c coconut oil
1 1/2 c brown sugar
2 cups finely shredded zucchini
Mix the dry ingredients together, and then add the wet ingredients and mix just until incorporated.
3 c whole-wheat flour
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 tsp soda
1 tsp salt
1/2 tsp allspice
1/2 tsp nutmeg
1/2 cup chopped nuts
3/4 cup chocolate chips
Divide between two 8″X4″ oiled loaf pans and bake at 350˚ for 55-60 minutes. Let cool in the pans for about ten minutes, then remove from pans and allow to thoroughly cool before storing (or, eat it all while it’s still hot!).
©2013 Anita Strawn de Ojeda
