I found myself with a surplus of zucchini this week. I could only find one of my bread pans, so the excess batter became muffins. This recipe makes two loaves of bread or about 18 large muffins. Turbokid screamed "Cupcakes!" when he saw the muffins and devoured two of them.
2 cups grated zucchini (about two zucchini)
3 Tbsp ground flax seed
1/2 cup warm water
1/2 cup coconut oil
1/2 cup mashed banana (about 1 medium ripe banana)
1 1/2 cup sugar
1 tsp vanilla
1 tsp salt
1 Tbsp cinnamon
2 tsp nutmeg
1 tsp baking powder
1 Tbsp baking soda
3 cups white whole wheat flour
Preheat oven to 350F. Grease two bread pans.
In a small, stir together the ground flax and water and let sit for about 5 minutes. In a large mixing bowl, combine the grated zucchini, flax and water mixture, coconut oil, mashed banana, sugar, and vanilla. Stir in the salt, cinnamon, nutmeg, baking powder, and baking soda, then add the flour and mix well.
Pour batter into the bread pans. Bake for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Muffin variation: This recipe makes approximately 18 muffins. Bake for 20-25 minutes.