1cup (about one medium) shredded zucchini, packed tightly into cup(do NOT squeeze the water out)
½cup (120ml)canola oil, vegetable oil, or melted coconut oil
2largeeggs, at room temperature
⅓cup plus 1 tablespoon (92ml)water
1teaspoonvanilla extract
1cup (115g)walnuts or pecans, chopped or chocolate chips (optional)
1tablespoongranulated sugar(optional)
½teaspoonground cinnamon(optional)
Instructions
Preheat oven to 350° F. Spray an 8½ by 4½-inch or 12 by 4½-inch loaf pan with nonstick cooking spray and line with a piece of parchment with a slight overhang. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, salt, nutmeg, and cinnamon. Make a well in the center and add the zucchini, oil, eggs, water, vanilla, and nuts or chocolate chips (if using). Whisk to combine and then switch to a spoon or spatula and stir to finish mixing completely.
Pour into prepared pan. Optionally sprinkle with a mixture of 1 tablespoon sugar and ½ teaspoon ground cinnamon. Bake for 50-60 minutes, or until a toothpick inserted into center comes out clean.
For muffins, line muffin pan with paper liners and fill all the way to the top with batter. Bake for 20-25 minutes, or until springs back when lightly touched (or a toothpick inserted into center comes out clean).
Remove from the oven and place on a wire rack to cool for 10 minutes in the pan. Remove bread from the pan and allow to cool completely before cutting and serving.
Leftovers can be tightly wrapped and stored at room temperature for 3 days or frozen for up to 3 months.
Notes
*To make my AP gf flour blend dairy free, substitute the nonfat dry milk powder with coconut milk powder or soy milk powder (see flour blend page for details).To freeze individual slices, wrap each slice in plastic wrap and store in a large ziptop bag.