Joy The Baker – Such wonderful goodness
3 Cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. fresh grated nutmeg
pinch of ground cloves
3 Tblsp. ground flax seed meal
1/2 Cup plus 1 tablespoon buttermilk (or soy milk or water, just add about 1/8 teaspoon of vinegar as well)
1 Cup vegetable oil
2 tsp. pure vanilla extract
1 Cup granulated sugar
3/4 Cup brown sugar
2 Cups shredded zucchini
3/4 Cup coarsely chopped walnuts or pecans (optional)
Place a rack in the center of the oven and preheat oven to 350° F. Grease and flour an 8×4-inch or 9×5-inch loaf pan. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt and spices. Set aside.
In a medium bowl, whisk together flax seed meal, buttermilk, vegetable oil, vanilla extract, and sugars. Whisk thoroughly, then add the shredded zucchini and nuts (if using).
Pour the wet ingredients into the dry ingredients and fold together with a spatula. Make sure all of the flour is thoroughly incorporated into the batter. Spoon batter into prepared pan and place in the oven.
Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.
Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
Bread will last, well wrapped at room temperature, for up to 5 days.
Makes one 8×4 or 9×5-inch loaf