Zucchini Bread

Ingredients:

• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 2 cups shredded zucchini
• 1 teaspoon vanilla extract
• 1/3 cup canola oil
• 2 tablespoons ground flax seed
• 1/2 cup coconut sugar
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup low-fat milk
• 1 teaspoon olive oil

Directions:

1. Preheat oven to 350 F and coat 9 inch x 5 inch loaf pan with olive oil.
2. Whisk milk, eggs, coconut sugar, canola oil and vanilla in a bowl.
3. Stir in zucchini.
4. Combine flour, baking powder, cinnamon, ground flax seed, and salt in a separate bowl.
5. Then stir in wet ingredients.
6. Transfer batter to the pan and bake about 50-60 minutes. The loaf is done when a wooden skewer inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then turn out on a wire rack and cool for 1 hour before slicing.

Yield:

12 servings