Super Moist Zucchini Bread

Huge thank you to Love & Lemons for this amazing recipe! I saw it on her beautiful blog, and I just knew I had to try it. My neighbor always brings us GIANT home grown zucchinis in the summer, so I was looking for ways to use them all. Seriously, 1 zucchini produced enough for this recipe, and a zucchini based chili I made earlier. You don’t taste the zucchini in the bread, but get all the health and moisture benefits it has to offer, so feel free to indulge!

2 c shredded/diced super fine

2 c AP flour

1 c almond flour

4 tsp cinnamon

3 tsp baking powder

1 tsp baking soda

1 tsp salt

1/4 c ground flaxseed + 1/2 c water mixed

1 c sugar

1/2 c almond milk

2 tsp apple cider vinegar

2 tsp vanilla

chocolate to top (optional)

Preheat oven to 350 and grease 2 loaf pans. Use a clean dish towel to squeeze moisture out of zucchini. Combine dry ingredients. Combine flax mixture, sugar, oil, almond milk, apple cider vinegar, and vanilla in a separate large bowl. Fold in zucchini followed by the dry ingredients. Pour batter into pans, top with chocolate if using, and bake for about 45 minutes. Let cool completely.

Tips/Things I would Change:

• I might try adding some oat flour to dry it up a little, and give it a nice Earthy flavor
• I would add almond extract for some extra flavor
• I only had 1 loaf pan on hand, so I used a cake pan instead. It obviously baked much quicker, but was still very good. In fact, it helped dry it out a bit.