Spicy Flax Zucchini Bread
From jo_jo_ba 11 years ago
- 2 hours to make
- Serves 12
Adapted from CHOW.com, this lower-sugar loaf is full of great stuff, even better flavour, and is SO simple to make!
Ingredients
- ⅓ cup ground flaxseed shopping list
- ⅔ cup hot water shopping list
- ¾ cup brown sugar shopping list
- 8 packets Pure Via Turbinado and stevia Blend (or 8 tsp raw sugar) shopping list
- ¼ cup melted coconut oil shopping list
- ½ cup butter.html">Blueberry Pomegranate butter (or apple butter) shopping list
- ½ tbsp ground cinnamon shopping list
- ½ tsp nutmeg shopping list
- ¼ tsp cardamom shopping list
- ½ tsp salt shopping list
- 1 tsp vanilla shopping list
- zest of 1 orange shopping list
- 1 cup flour shopping list
- 1 ¼ cups whole wheat flour shopping list
- ⅓ cup wheat germ shopping list
- 2 tsp baking powder shopping list
- ¾ tsp baking soda shopping list
- 12 oz zucchini grated on the large holes of a box grater (about 2 1/2 cups) shopping list
- ¼ cup whole flax seed shopping list
How to make it
- Heat the oven to 350°F grease a 9x5-inch loaf pan.
- Whisk together the ground flax and water in a large bowl and set aside for 10 minutes.
- Add the brown sugar, PureVia, coconut oil, Blueberry Pomegranate Butter, spices, salt, vanilla and orange zest, mixing well.
- Add flours, wheat germ, baking powder and baking soda, mixing gently.
- Fold in the zucchini and whole flax seeds.
- Bake for 1 hour - 1 hour and 10 minutes.
- Cool in the pan for 15 minutes, then turn out and cool completely.
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