I’m always looking for an easy way to get the veggies into the kids and zucchini bread is one of those perfect ways. Its the kind of food that works for breakfast, lunch, brunch, and even snack time, and I don’t feel guilty letting the kids have another slice when they ask for one….and they do!

This one is made with whole wheat flour, and heart healthy flax, but still manages to stay moist and tender. And bonus-because it makes 2 loaves you can put one in the freezer and pop it out when you need a quick item for that potluck, for tea when a friend comes over, or because the first one just got eaten up too quickly!

Zucchini Bread

Yield: 2- 8 in loaves

Ingredients:

½ cup non dairy milk

2 teaspoons apple cider vinegar

2 ½ cups whole wheat pastry flour

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 teaspoon salt

2 ½ teaspoons cinnamon

2 teaspoons nutmeg

2 Tablespoons ground flax

3/4 cup whole cane sugar

4 cups grated zucchini (approx. 3-4 med)

1/3 cup vegetable oil

½ cup maple syrup

2 teaspoons vanilla extract

1/4 cup canned pumpkin

½ cup walnuts (optional)

Procedure:

Preheat oven to 350. Grease 2 -8 inch loaf pans.

Mix non-dairy milk and vinegar. Set aside to let curdle.

Sift flour, baking soda, baking powder, cinnamon, nutmeg, ground flax, sugar and salt.

Grate zucchini and put into a large bowl. Add non-dairy milk mixture, oil, maple syrup and vanilla and pumpkin or applesauce and mix well.

Add flour (and walnuts if using) and mix well again.

Divide batter evenly into the 2 pans.

Bake for 45-50 minutes or until a toothpick comes out clean.

Cool in pan on rack.

They also make incredible muffins. Just lightly oil 2- 12 inch muffin tins and divide evenly. Bake for 20-23 minutes or until a toothpick comes out clean, or with a few moist crumbs. Let cool in the pan for 10 minutes then turn out and let cool completely on a wire cooling rack.

I made a simple glaze with powdered sugar, soy milk, vanilla and some tangerine essential oils. Beyond yummy!!