1 1/2 flax eggs (4 1/2 tsp ground flaxseed and 1/4 cup , 1 1/2 tsp water)
1 tsp vanilla
1 1/4 cup grated zucchini
3/4 cup chopped walnuts
Preheat oven to 325. grease 8 inch loaf pan. In a
medium bowl, whisk together first 5 ingredients.
In a large bowl, whisk together next 5 ingredients.
Add dry ingredients to wet ingredients. Whisk
until just incorporated, making sure no flour
patches remain. Thoroughly fold in zucchini and
walnuts, until zucchini is very well
incorporated. The batter will be very thick. Do
not add additional liquid.
Pour batter evenly into pan. Using spatula,
smooth batter into an even layer with a rise down
the center. Bake for 55-70 min. Mine took 62 min.
Allow to cook in the pan for 25 min. Transfer
loaf to a cooking rack and allow to finish
cooling for 2-3 hours before slicing.
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